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압출성형된 무청으로 제조한 야채스프의 면역활성 증강 효과 KCI 등재

Immunological Activity of Vegetable Soup Made by Extruded Radish

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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

This study was to demonstrate the comparison of immunological activity between vegetable soup made by fresh and extruded radish in in-vitro (bone marrow-derived macrophages and dendritic cells, and mouse splenocytes) and invivo models. In cell survival tests, extruded radish added to vegetable soup (EVS) and non-extruded radish added to vegetable soup powder (NEVS) were treated with bone-marrow derived macrophages, dendritic cells, and mouse splenocytes, and showed no cytotoxic effect at a dose below 1000 μg/mL. EVS treated cells had greater cell proliferation and cytokine [tumor necrosis factor (TNF)-α, interleukin (IL)-6, IL-1β, IL-2, interferon (INF)-γ] production when compared to the NEVS treated group. Cell surface marker (CD 80/86, MHC class I/II) expression in bone marrow-derived macrophages and dendritic cells was evenly increased in the EVS treated group. In in-vivo study, administration of EVS increased for the CD4 and CD8 T cell population in splenocyte and cytokine production (IL-2, IFN-γ, TNF-α) but not Th2 type cytokines (IL-4). Therefore, adding the extruded radish is a more effective method for vegetable soup to increase immunological activity against immune cells.

목차
ABSTRACT
 서 론
 재료 및 방법
  야채스프의 압출성형
  실험재료 및 실험동물
  대식세포 및 수지상세포로의 세포 증식능 평가
  대식세포 및 수지상세포로의 세포 독성 평가
  대식세포 및 수지상세포에 대한 사이토카인 분비능
  대식세포 및 수지상세포의 세포 표면 활성 인자(cell surfacemarker)에 미치는 영향
  비장세포 분리
  비장세포의 세포 증식능 평가
  비장세포에 대한 사이토카인 분비능 평가
  동물실험
  통계처리
 결과 및 고찰
  NEVS와 EVS의 처리가 대식세포 및 수지상세포의 세포생존율에 미치는 영향
  NEVS와 EVS의 대식세포 및 수지상세포에 대한 사이토카인 분비능에 미치는 영향
  NEVS와 EVS의 대식세포 및 수지상세포의 세포 표면 활성 인자에 미치는 영향
  NEVS와 EVS의 처리가 비장세포의 증식능 및 사이토카인 분비능에 미치는 영향
  NEVS와 EVS의 투여가 마우스의 면역활성에 미치는 영향
 요 약
 References
저자
  • 김이은(공주대학교 식품공학과, Department of Food Science and Technology, Kongju National University) | Yi-Eun Kim
  • 조은지(공주대학교 식품공학과, Department of Food Science and Technology, Kongju National University) | Eun-Ji Cho
  • 전형광((주)하늘빛, Hanbit Food) | Hyeong-Kwang Jun
  • 류기형(공주대학교 식품과학연구소, Food Science Research Institute, Kongju National University) | Gi-Hyung Ryu
  • 성낙윤(공주대학교 식품공학과, Department of Food Science and Technology, Kongju National University) | Nak-Yun Sung
  • 변의홍(공주대학교 식품과학연구소, Food Science Research Institute, Kongju National University) | Eui-Hong Byun Corresponding author