Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Immunostimulatory and Antioxidant Activities of Steamed Garlic Grown in Different Countries

국가별 마늘의 체질에 따른 면역효능 및 항산화 활성

  • Choi, Jae-Ho (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Chung, Mi Ja (Department of Food Science and Nutrition, Gwangju University) ;
  • Park, Joong Hyun (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Kim, Hyung-Seo (Daum Food and Care Inc.) ;
  • Oh, Deog-Hwan (Department of Food Science and Biotechnology, Kangwon National University)
  • 최재호 (강원대학교 식품생명공학과) ;
  • 정미자 (광주대학교 식품영양학과) ;
  • 박중현 (강원대학교 식품생명공학과) ;
  • 김형서 (다움푸드앤케어(주)) ;
  • 오덕환 (강원대학교 식품생명공학과)
  • Received : 2016.03.03
  • Accepted : 2016.03.16
  • Published : 2016.04.30
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Abstract

This study examined the immunostimulatory activities on a 70% ethanol extract of raw garlic (RG) and steamed garlic (SG) grown in Korea, Japan, and America using primary immune cells isolated from the blood of Soyangin, Taeumin, and Soeumin volunteers. The Soeumin showed the highest cell proliferation, NO and $TNF-{\alpha}$ production from the immune cells treated with a 70% ethanol raw garlic extract (RGE), followed Taeumin, and Soyangin. The constitution differences were not observed for the same ethanol streamed garlic extract (SGE) and the SGE showed stronger immunostimulatory activities than RGE. The immunostimulatory activities of RG and SG showed a significant difference among countries and the immunostimulatory activities were the highest in RG and SG grown in Korea, followed by RG and SG grown in Japan, RG and SG grown in America. The effect of RGE and SGE on antioxidant activity showed similar trends.

본 연구에서는 소양인, 태음인 그리고 소음인 지원자의 혈액으로부터 분리한 면역세포에서 한국, 일본 및 미국에서 재배한 생마늘(RG)과 증숙마늘(SG) 70% 에탄올추출물에 대한 면역활성과 항산화능을 탐색하였다. 70% 생마늘 추출물(RGE)은 세포 증식율, NO와 $TNF-{\alpha}$ 생성능이 소음인에 가장 높았고, 태음인과 소양인 순으로 나타났다. 반면에, 증숙마늘 추출물(SGE)은 각 개인별 체질에 영향을 미치지 않으면서 생마늘 추출물보다 면역활성이 더 높았다. 뿐만 아니라 국가별로 재배한 생마늘 및 증숙마늘의 면역효능은 나라별로 차이가 있었으며 한국산이 가장 높은 면역활성을 나타내었고 일본산, 미국산 순으로 나타났다. 이러한 결과는 항산화 효능에서도 유사한 경향을 나타내었다.

Keywords

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