KOREASCHOLAR

Laminaria japonica is a type of brown algae widely consumed in Asian countries and contains many essential nutrients and exhibits anti-obesity, antioxidant, and anti-inflammatory effects. In this study, the antioxidant and immunomodulatory effects of a Laminaria japonica water extract (LJE) were investigated using an in vitro model. Mean total polyphenol content of LJE was 2.16±0.11 μg GAE/mg, and LJE dose-dependently inhibited ABTS radical activity but did not scavenge DPPH radicals. In addition, LJE enhanced nitric oxide (NO) production and upregulated the mRNA expressions of proinflammatory cytokines (i.e., tumor necrosis factor-α and interleukin-6) in RAW 264.7 cells. On the other hand, LJE inhibited NO production and downregulated proinflammatory cytokine mRNA levels in endotoxin-stimulated RAW 264.7 cells. Thus, our data show that LJE has moderate antioxidant activity and biphasic immunomodulatory effects on RAW 264.7 cells. In summary, the study indicates that LJE has potential therapeutic use as a novel biphasic immuno-modulator.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 시료의 추출
    2. 총 폴리페놀 함량
    3. 다시마 물 추출물의 항산화능 측정
    4. 대식세포주 배양 및 LJE의 세포 독성 측정
    5. Nitric oxide (NO) 생성량 측정
    6. Total RNA 추출 및 실시간 역전사 중합효소 연쇄반응(realtimeRT-PCR)을 이용한 mRNA 발현 분석
    7. 염증관련 사이토카인 생성량 측정
    8. 통계 처리
III. 결과 및 고찰
    1. 다시마 물 추출물(LJE)의 총 폴리페놀 함량
    2. LJE의 ABTS 및 DPPH 라디칼 소거 활성
    3. LJE 처치가 RAW 264.7 세포의 생존율에 미치는 영향
    4. RAW 264.7 세포에서 LJE의 처치가 면역활성에 미치는효과와 기전
    5. LPS로 염증유도한 RAW 264.7 세포에서 LJE의 항염증효과와 기전
IV. 요약 및 결론
감사의 글
Conflict of Interest
References

• 최가미(제주대학교 식품영양학과, 한-중 식품유래 기능성 다당류 공동 연구개발센터) | Jiamei Cui (Department of Food Science and Nutrition, and Korea-China Joint R&D center on Plant-derived polysaccharide, Jeju National University)
• 김은영(제주대학교 식품영양학과, 한-중 식품유래 기능성 다당류 공동 연구개발센터) | Eunyoung Kim (Department of Food Science and Nutrition, and Korea-China Joint R&D center on Plant-derived polysaccharide, Jeju National University)
• Zhang Guiguo(산동농업대학교 동물영양학과, 중-한 식품유래 기능성 다당류 공동 연구개발센터)
• 이윤경(제주대학교 식품영양학과, 한-중 식품유래 기능성 다당류 공동 연구개발센터,제주대학교 차세대융복합과학기술협동과정) | Yunkyoung Lee (Department of Food Science and Nutrition, and Korea-China Joint R&D center on Plant-derived polysaccharide, Jeju National University, Interdisciplinary Graduate Program in Advanced Convergence Technology & Science, Jeju National University) Corresponding author