Suaeda asparagoides (Miq.) is a salt marsh plant, long been prescribed in traditional medicine for the treatment of hypertension and liver toxification in Asian countries. The powder of S. asparagoides was added at the ratio of 0, 5, and 10%, respectively, of grain-type Meju to manufacture Doenjang in brine according to the salt concentration (8 and 12%). After 24 weeks of fermentation, the Doenjang samples were determined to have an anti-inflammatory effect on RAW 264.7 cells. Evaluation of the anti-inflammatory effect of Doenjang added S. asparagoides powder extracted using 80% EtOH, was performed to study the inhibition of pro-inflammatory factors such as NF-κB (nuclar factor κB), NO (nitric oxide), TNF-α (tumor necrosis factor alpha), IL-6 (interleukin-6), iNOS (inducible nitric oxide synthase), and COX-2 (cyclooxygenase-2) in lipopolysaccharide (LPS)-induced RAW 264.7 cells. The results showed that the Doenjang extracts reduced the production of NO, IL-6, COX-2, and iNOS increased in the LPS-stimulated RAW cell without cytotoxicity. In the case of the NF-κB and TNF-α there was no significant difference between the control and samples. In conclusion, these results suggest that Doenjang added with the S. asparagoides powder acts as functional fermented food with anti-inflammation effect.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 나문재 분말 첨가 된장의 제조
    3. 세포 배양
    4. NF-κB 활성 억제능
    5. Nitric oxide(NO) 생성량 측정
    6. 면역활성물질(Cytokine) 생성량 측정
    7. Western blot assay
    8. RT-PCR
    9. 염 농도에 따른 나문재의 총폴리페놀 함량 변화
    10. 통계처리
결과 및 고찰
    1. NF-κB 활성 억제능
    2. Nitric oxide(NO) 생성량 측정
    3. 면역세포 활성물질(Cytokine) 생성량 측정
    4. 염증유발 단백질 발현량 측정
    5. 염증유발 mRNA 유전자 발현량 및 총폴리페놀 함량측정
요약 및 결론
References

• 길나영(농촌진흥청 국립농업과학원 발효가공식품과) | Na-Young Gil (Fermented and Processed Food Science Division, National Institute of Agricultural Science, RDA)
• 최보영(한국기초과학지원연구원 전주센터) | Bo-Young Choi (Jeonju Center, Korea Basic Science Institute)
• 여수환(농촌진흥청 국립농업과학원 발효가공식품과) | Soo-Hwan Yeo (Fermented and Processed Food Science Division, National Institute of Agricultural Science, RDA)
• 김소영(농촌진흥청 국립농업과학원 발효가공식품과) | So-Young Kim (Fermented and Processed Food Science Division, National Institute of Agricultural Science, RDA) Corresponding author