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Immune-enhancing effects of polysaccharides with different molecular weights obtained from Gloiopeltis furcata

불등풀가사리 다당류의 분자량에 따른 면역증강 효과

  • Lee, Dae-Hoon (Department of Food Science and Technology, Daegu Catholic University) ;
  • Hong, Joo-Heon (Department of Food Science and Technology, Daegu Catholic University)
  • 이대훈 (대구가톨릭대학교 식품공학전공) ;
  • 홍주헌 (대구가톨릭대학교 식품공학전공)
  • Received : 2018.01.17
  • Accepted : 2018.02.23
  • Published : 2018.02.28

Abstract

This study investigated the immune-enhancing effects of polysaccharides extracted from Gloiopeltis furcata (red seaweed) with different molecular weights. A crude polysaccharide mixture was hydrolyzed using acid treatment (0.1 N HCl) and three molecular weight fractions were generated and filtered using centrifugation: (${\leq}10kDa$, 10 to 100 kDa, and 100 kDa. Nitric oxide (NO) production in RAW264.7 cells treated with $0.01-0.5{\mu}g/mL$ polysaccharides ${\geq}100kDa$ was $12.28-19.05{\mu}M$. Treatment with polysaccharides ${\geq}100kDa$ increased cytokine levels, including TNF-${\alpha}$ and IL-6 levels, in a dose-dependent manner. Polymerase chain reaction analysis also revealed marked increases in iNOS and COX-2 mRNA expression levels. These findings lead us to conclude that macrophage activation induced by polysaccharides ${\geq}100kDa$ was greater than that induced by polysaccharides ${\leq}10kDa$ or between 10 and 100 kDa. The polysaccharides ${\geq}100kDa$ extracted from Gloiopeltis furcata investigated herein are potentially useful as natural immune-enhancing agents. These findings provided further insights into the potential use of ${\geq}100kDa$ as immunopotentiator or new function food.

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