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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Immunomodulatory Activity of Crude Polysaccharides from Makgeolli

막걸리에서 분리한 다당의 면역자극 활성에 미치는 효과

  • Cho, Chang-Won (Div. of Convergence Technology, Korea Food Research Institute) ;
  • Rhee, Young Kyoung (Div. of Convergence Technology, Korea Food Research Institute) ;
  • Lee, Young-Chul (Div. of Convergence Technology, Korea Food Research Institute) ;
  • Kim, Young-Chan (Div. of Convergence Technology, Korea Food Research Institute) ;
  • Shin, Kwang-Soon (Dept. of Food Science and Biotechnology, Kyonggi University) ;
  • Nam, So-Hyun (Div. of Convergence Technology, Korea Food Research Institute) ;
  • Hong, Hee-Do (Div. of Convergence Technology, Korea Food Research Institute)
  • 조장원 (한국식품연구원 융합기술연구본부) ;
  • 이영경 (한국식품연구원 융합기술연구본부) ;
  • 이영철 (한국식품연구원 융합기술연구본부) ;
  • 김영찬 (한국식품연구원 융합기술연구본부) ;
  • 신광순 (경기대학교 식품생명공학과) ;
  • 남소현 (한국식품연구원 융합기술연구본부) ;
  • 홍희도 (한국식품연구원 융합기술연구본부)
  • Received : 2013.10.16
  • Accepted : 2014.01.23
  • Published : 2014.02.28
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Abstract

In this study, the immunomodulatory activities of crude polysaccharides from makgeolli were investigated. Crude polysaccahrides from makgeolli (RWW) were isolated by hot water extraction ($100^{\circ}C$, 30 min), ethanol precipitation (four volumes of 95% ethanol), dialysis (MWCO: 6,000~8,000), and lyophilization. The major constituents in RWW were neutral sugar (87.3%), uronic acid (2.5%), and protein (10.2%). RWW showed potent anti-complementary activity as well as increased cell proliferation of RAW 264.7 macrophages. The immunomodulatory effects of RWW were also analyzed based on cytokine production of macrophages. Macrophages stimulated with RWW produced cytokines such as interleukin (IL)-6, IL-12, and tumor necrosis factor-${\alpha}$ in a dose-dependent manner. These data indicate that RWW may have immunomodulatory effects through activation of the complement system and macrophages, which are a part of natural immunity.

본 연구에서는 막걸리로부터 다당을 분리하여 자연면역계를 구성하고 있는 보체계 및 macrophage에 대한 면역자극활성을 측정하였다. 열수추출한 뒤 ethanol 침전을 통하여 조다당을 추출한 후 특성을 검토한 결과, 막걸리 조 다당체(RWW)의 neutral sugar 함량은 87.3%, uronic acid 함량은 2.5%, protein 함량은 10.2%이었다. RWW는 인체 초기 면역반응에 있어 중요한 역할을 담당하는 보체계에 대한 활성을 나타냈으며, 마우스 RAW 264.7 macrophage에서 세포증식 및 면역유도 cytokine 분비활성을 나타내었다. RWW를 1, 10, $100{\mu}g/mL$ 농도로 macrophage에 처리하여 면역자극을 유도한 결과 모든 처리 농도에서 IL-6, IL-12, TNF-${\alpha}$의 분비가 증가되었다. 이상의 결과를 종합해 볼 때, 막걸리 유래 다당체는 자연면역계를 구성하고 있는 보체계와 macrophage의 활성인자로 작용할 수 있음이 확인되었고, RWW를 통해 cytokine 분비를 유도, 조절함으로써 체내 면역기능을 증강시킬 가능성이 있을 것으로 사료되었다.

Keywords

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