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.

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

• 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