Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Immunostimulatory Effects of Traditional Doenjang

전통된장의 면역증강 효과

  • Lee, Chang-Hyun (Dept. of Anatomy, College of Oriental Medicine, Woosuk University) ;
  • Youn, Young (Dept. of Food Science and Technology, Chonbuk National University) ;
  • Song, Geun-Seoub (Dept. of Food Science and Biotechnology, Chonbuk National University) ;
  • Kim, Young-Soo (Dept. of Food Science and Technology, Chonbuk National University)
  • 이창현 (우석대학교 한의과대학 해부학교실) ;
  • 윤영 (전북대학교 식품공학과) ;
  • 송근섭 (전북대학교 바이오식품공학과) ;
  • 김영수 (전북대학교 식품공학과)
  • Received : 2011.06.08
  • Accepted : 2011.08.26
  • Published : 2011.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

We investigated the immunostimulatory effects of doenjang, a famous Korean traditional food made from fermented soybean paste, on the immunohistochemical reaction in the gastrointestinal (GI) tract and immune response in mice. Male C57BL/6N mice (6 weeks-old) were divided into 4 experimental diet treatment groups and a basal diet (control) group, and fed with different diets for 4 weeks. The immunoreactive density of $CD4^+/CD8^+$ lymphocytes were strongly stained in the jejunum and colon in Group III. The immunoreactivity of universal nitric oxide synthase (uNOS) was strongly stained in the myenteric plexus in the colon of all doenjang-fedgroups (I, II and III). The colonic immunoreactive density of protein kinase C-${\alpha}$ (PKC-${\alpha}$) was strongly increased in Groups II and III, while that of stem-cell factor (c-kit) was increased in colonic mucosa of all doenjang-fedgroups (I, II and III) and especially increased in the colonic muscle layer of Group III. These morphological and immunological results indicated that the intake of doenjang could improve the mucosal immune reaction, gastrointestinal motility, blood circulation in the GI tract, and the immuneactivity of the body. These results provide experimental evidence about the health benefits of doenjang.

된장의 면역증강 효과에 미치는 영향을 위장관도에서 관찰하여 다음과 같은 결과를 얻었다. $CD4^+/CD8^+$ T 림프구의 면역조직화학적 염색반응에서 된장식이를 첨가한 모든 실험군에서 $CD4^+$ T 세포는 공장의 점막 고유층과 음와 아래의 고유층에서 강한 면역 반응을 나타내었고, 결장에서는 점막 하층과 외막층의 혈관 주위에서 강한 면역반응을 나타내었다. 반면, $CD8^+$ T 세포는 Group III에서 결장의 점막상피, 점막 고유층, 점막하층 및 외막층에서 강한 면역반응을 나타내었고, uNOS에 대한 면역 반응에서는 된장 식이를 첨가한 모든 실험군에서 결장 점막하층과 근육층신경얼기에서 강한 면역반응을 나타내었다. Protein kinase C-${\alpha}$에 대한 면역반응은 Group II와 Group III에서 점막상피와 근육층에서 강한 면역반응을 나타내었고, stem cell factor에 대한 면역반응은 된장식이를 첨가한 모든 실험군의 점막상피와 Group I의 근육층에서 강한 면역반응을 나타내었다. 이상의 실험결과로 대조군에 비하여 농도별로 된장식이를 첨가한 실험군에서 $CD4^+/CD^+8$에 대하여 강한 면역반응을 보인 것으로 보아 위장관에서 면역능을 증가시킬 것으로 사료되며, uNOS의 증가에 따른 NO의 방출이 위장관의 운동과 혈관운동을 촉진하여 위비움과 결장의 운동을 촉진할 것으로 사료되었다. 또한 농도별로 된장 식이를 첨가한 실험군에서 protein kinase C-${\alpha}$와 stem cell factor에 대한 면역반응이 위장관의 점막상피에서 강하게 나타난 것으로 보아 점막 상피세포의 증식과 분화를 촉진시켜 여러 가지 물질의 흡수와 전달에 관여할 것으로 사료되었다.

Keywords

References

  1. Joo HK, Oh KT. 1992. Chemical composition change in fermented Doenjang depend on Doenjang koji and its mixture. Kor J Agric Chem Soc 35: 351-360.
  2. Kim JH, Yoo JS, Lee CH, Kim SY, Lee SK. 2006. Quality properties of soybean pasts made from meju with mold producing protease isolated from traditional meju. J Korean Soc Appl Biol Chem 49: 7-14.
  3. Shin JH, Choi DJ, Kwen OH. 2008. Quality characteristics of Doenjang prepared with Yuja juice. Korean J Food Cookery Sci 24: 198-205.
  4. Yang SH, Choi MR, Kim JK, Chung YG. 1992. Optimization of the taste components composition in traditional Korean soybean paste. J Korean Soc Food Nutr 21: 449-453.
  5. Lee HT, Kim JH, Lee SS. 2009. Analysis of microbiological contamination and biogenic amines content in traditional and commercial doenjang. J Fd Hyg Safety 24: 102-109.
  6. Kim MH, Lee JH. 1994. Antioxidant materials in domestic meju and Doenjang. J Korean Soc Food Nutr 23: 251-260.
  7. Kurechi T, Kikuda S, Hasunuma M. 1981. Inhibition of Nnitrosamine formation by soya products. Food Cosmet Toxicol 19: 425-450. https://doi.org/10.1016/0015-6264(81)90445-4
  8. Yu RN, Chung DK, Nam HS, Shin ZI. 1996. Effect of soybean hydrolysate on hypertension on spontaneously hypertensive rats. J Korean Soc Food Sci Nutr 25: 1031-1036.
  9. Fang YZ, Yang S, Wu G. 2002. Free radicals, antioxidants and nutrition. Nutr 18: 872-879. https://doi.org/10.1016/S0899-9007(02)00916-4
  10. Park KY, Moon SH, Cheigh HS. 1996. Antimutagenic effect of Doenjang (Korean soy paste). J Food Sci Nutr 1: 151-156.
  11. Messina M. 1995. Modern applications for an ancient bean: soybeans and the prevention and treatment of chronic disease. J Nutr 125: 567-572.
  12. Lee JJ, Lee YM, Chang HC, Lee MY. 2009. Antioxidative effects of Doenjang fermented using Bacillus subtilis. Korean J Food Preserv 16: 554-561.
  13. Kim MH, Im SS, Kim SH, Kim GE, Lee JH. 1994. Antioxidative materials in domestic Meju and Doenjang. 2. Separation of lipophilic brown pigment and their antioxidative activity. J Korean Soc Food Nutr 23: 251-269.
  14. Kim J, Ryu HS, Shin JH, Kim HS. 2005. In vitro and in vivo supplementation of Houttuynia cordata extract and immunomodulating effect in mice. J Korean Soc Food Sci Nutr 34: 167-175. https://doi.org/10.3746/jkfn.2005.34.2.167
  15. Kwon J, Lee SJ, So JN, Oh CH. 2001. Effects of Schizandra chinensis fructus on the immunoregulatory action and apoptosis of L1210 cells. Korean J Food Sci Technol 33: 384-388.
  16. Suh JS. 1996. Effect of Codonopsis lanceolata radix water extract on immunocytes. Korean J Food & Nutr 9: 379-384.
  17. American Institute of Nutrition. 1977. Report of the American Institute of Nutrition ad hoc committee on standards for nutritional studies. J Nutr 107: 1340-1348. https://doi.org/10.1093/jn/107.7.1340
  18. Kuby J. 2002. Immunology. 5th ed. W.H. Freeman & Co. New York, NY, USA. p 285-307.
  19. Roitt I, Brostoff J, Male D. 2001. Immunology. 4th ed. Lippincott Williams & Wilkins, Philadelphia, PA, USA. p 11.1-11.14.
  20. Ishizuka S, Tanaka S, Xu H, Hara H. 2004. Fermentable dietary fiber potentiates the localization of immune cells in the rat large intestinal crypts. Exp Biol Med 229: 876-884. https://doi.org/10.1177/153537020422900903
  21. Vega-Lopez NA, Telemo E, Bailey M, Stevens K, Stokes CR. 1993. Immune cell distribution in the small intestine of the pig: immunohistological evidence for an organized compartmentalization in the lamina propria. Vet Immunol Immunopathol 37: 49-60. https://doi.org/10.1016/0165-2427(93)90015-V
  22. Beagley KW, Husband AJ. 1998. Intraepithelial lymphocytes: origins, distribution, and function. Crit Rev Immunol 18: 237-254. https://doi.org/10.1615/CritRevImmunol.v18.i3.40
  23. Butchar JP, Parsa KV, Marsh CB, Tridandapani S. 2006. Negative regulators of toll-like receptoe 4-mediated macrophage inflamatory response. Curr Pharm Des 12: 4143-4153. https://doi.org/10.2174/138161206778743574
  24. Kalkishima K, Shiratsuchi A, Taoka A, Nakanishi Y, Fukumori Y. 2007. Participation of nitric oxide reductase in survival of Pseudomonas aeruginosa in LPS-activated macrophages. Biochem Biophys Res Commun 355: 587-591. https://doi.org/10.1016/j.bbrc.2007.02.017
  25. Moncada S, Palmer RMJ, Higgs EA. 1991. Nitric oxide: physiology, pathophysiology and pharmacology. Pharmacol Rev 43: 109-141.
  26. Konturek SK, Konturek PC. 1995. Role of nitric oxide in the digestive system. Digestion 56: 1-13.
  27. Nicholes K, Staines W, Kranti A. 1993. Nitric oxide synthase distribution in the rat intestine: a histochemical analysis. Gastroenterology 105: 1651-1661. https://doi.org/10.1016/0016-5085(93)91060-U
  28. Takahashi T, Qoubaitary A, Owyang C, Wiley JW. 2000. Decreased expression of nitric oxide synthase in the colonic myenteric plexus of aged rats. Brain Res 883: 15-21. https://doi.org/10.1016/S0006-8993(00)02867-5
  29. Greenberg SS, Jie O, Zhao X, Wang JF. 1998. Role of PKC and tyrosine kinase in ethanol-mediated inhibition of LPS-inducible nitric oxide synthase. Alcohol 16: 167-175. https://doi.org/10.1016/S0741-8329(97)00187-0
  30. Sodhi A, Biswas SK. 2002. FMLP-induced in vitro nitric oxide production and its regulation in murine peritoneal marcrophages. J Leukoc Biol 71: 262-270.
  31. Salonen T, Sareila O, Jalonen U, Kankaanranta H, Tuominen R, Moilanen E. 2006. Inhibition of classical PKC isoenzymes downregulates STATI activation and iNOS expressio in LPS-treated murine J774 macrophages. Br J Pharmacol 147: 790-799. https://doi.org/10.1038/sj.bjp.0706672
  32. Nishizuka Y. 1995. Protein kinase C and lipid signaling for sustained cellular responses. FASEB J ournal 9: 484-496. https://doi.org/10.1096/fasebj.9.7.7737456
  33. Craven PA, DeRubertis FR. 1992. Alterations in protein kinase C in 1,2-dimethylhydrazine induced colonic carcinogenesis. Cancer Res 52: 2216-2221.
  34. Guillem JG, O'Brian CA, Fitzer CJ, Forde KA, LoGerfo P, Treat M, Weinstein IB. 1987. Altered levels of protein kinase C and $Ca2^+$-dependent protein kinases in human colon carcinomas. Cancer Res 47: 2036-2039.
  35. Wali RK, Baum CL, Bolt MJG, Dudeja PK, Sitrin MD, Brasitus TA. 1991. Down-regulation of protein kinase C activity in 1,2-dimethylhydrazine-induced rat colonic tumors. Biochim Biophys Acta 1092: 119-123. https://doi.org/10.1016/0167-4889(91)90185-Z
  36. Tian Q, Frierson HF Jr, Krystal GW, Moskaluk CA. 1999. Activating c-kit gene mutation in human germ cell tumors. Am J Pathol 154: 1643-1647. https://doi.org/10.1016/S0002-9440(10)65419-3

Cited by

  1. Quality Characteristics and Antioxidant Activity of Commercial Doenjang and Traditional Doenjang in Korea vol.25, pp.1, 2012, https://doi.org/10.9799/ksfan.2012.25.1.142
  2. Immunostimulatory activity of polysaccharides from Cheonggukjang vol.59, 2013, https://doi.org/10.1016/j.fct.2013.06.045
  3. Improvement of Anti-Inflammation Activity of Gardeniae fructus Extract by the Treatment of β-Glucosidase vol.44, pp.3, 2012, https://doi.org/10.9721/KJFST.2012.44.3.331
  4. Antimicrobial activity of Bacillus amyloliquefaciens EMD17 isolated from Cheonggukjang and potential use as a starter for fermented soy foods vol.25, pp.2, 2016, https://doi.org/10.1007/s10068-016-0073-z
  5. Effect of fermented soybean products intake on the overall immune safety and function in mice vol.18, pp.1, 2017, https://doi.org/10.4142/jvs.2017.18.1.25
  6. Screening of Personalized Immunostimulatory Activities of Saengsik Materials and Products Using Human Primary Immune Cell vol.43, pp.9, 2014, https://doi.org/10.3746/jkfn.2014.43.9.1325
  7. Neuroprotective effects of fermented soybean products (Cheonggukjang) manufactured by mixed culture ofBacillus subtilisMC31 andLactobacillus sakei383 on trimethyltin-induced cognitive defects mice vol.19, pp.6, 2016, https://doi.org/10.1179/1476830515Y.0000000025
  8. Quality Characteristics of Black Soybean Paste (Daemacjang) with Mixture Ratio of Black Soybean, Barley and Salt Concentration vol.26, pp.2, 2013, https://doi.org/10.9799/ksfan.2013.26.2.266
  9. Physicochemical properties of mulberry extract and silk protein added yogurt fermented with lactic acid bacteria isolated from vinegar and kimchi vol.61, pp.1, 2018, https://doi.org/10.3839/jabc.2018.003
  10. Changes in the physicochemical characteristics of low-salt Doenjang by addition of halophytes vol.25, pp.7, 2018, https://doi.org/10.11002/kjfp.2018.25.7.819
  11. 다양한 염도에서 제조한 된장의 장기 숙성 시 품질변화 vol.23, pp.6, 2016, https://doi.org/10.11002/kjfp.2016.23.6.788
  12. 가바와 비당체 이소플라본이 증가된 Lactobacillus brevis 발효 콩-분말 두유의 생리활성 증진 효과 vol.61, pp.3, 2011, https://doi.org/10.3839/jabc.2018.036
  13. 가죽나무 에탄올 추출물에 의한 면역증강 효과 vol.31, pp.6, 2018, https://doi.org/10.9799/ksfan.2018.31.6.940
  14. Phenolic Composition, Phenolic Content, and Antioxidant Activity of Doenjang Added with Root Vegetables Powder vol.31, pp.1, 2011, https://doi.org/10.17495/easdl.2021.2.31.1.50