To investigate the industrial availability of liquid fermentation (PL-ferment) by Phellinus linteus mycelium as a postbiotics for the inhibition of inflammation, PL-ferment was fractionated into culture supernatant (CS), hot-water extract (HW) from PL-ferment, EtOH-precipitate (CP) fractionated from HW, and the dialysate (DCP) of CP. Compared to the other fractions, DCP which is expected to contain exopolysaccharide (EPS) as the major component, significantly decreased the production of NO, IL-6, and MCP-1 in LPS-induced RAW 264.7 cells, and IL-6 and IL-8 in TNF-α and IFN-γ-induced HaCaT cells. The general component analysis results showed that no significant difference in components was observed between the fractions, whereas sugar composition analysis revealed that DCP had decreased glucose and increased mannose contents compared to the other fractions. This suggests that mannose played an important role in the anti-inflammatory activity of the active fraction, DCP. Molecular weight distribution analysis revealed that DCP was mainly composed of low-molecular-weight material-removed high-molecular-weight polysaccharides of 18–638 kDa, suggesting that EPS originated from P. linteus EPS. In conclusion, our results suggest that the DCP of P. linteus mycelium fermentation using the anti-inflammatory activity could be used industrially as postbiotic material.

Abstract
서 론
재료 및 방법
    1. 상황버섯 균사체 액체발효물 배양 및 분획방법
    2. 세포주 및 배양조건
    3. RAW 264.7 세포를 통한 염증 억제 활성
    4. HaCaT 세포를 통한 피부염 억제 활성
    5. 구성분 및 구성당 분석
    6. 분자량 추정
    7. 통계처리
결과 및 고찰
    1. 상황버섯 균사체 액체발효물 분획물의 세포독성 평가
    2. RAW 264.7 세포를 통한 염증 억제 활성
    3. HaCaT 세포의 피부염 억제 활성
    4. 구성분 및 구성당 분석
    5. 분자량 분석
요약 및 결론
References

• 신현영(고려대학교 대학원 의생명융합과학과 러닝헬스시스템융합전공) | Hyun Young Shin (Transdisciplinary Major in Learning Health System, Dept. of Integrated Biomedical and Life Science, Korea University)
• 김훈(중앙대학교 생명공학대학) | Hoon Kim (College of Biotechnology and Natural Resources, Chung-Ang University)
• 정은진(한국교통대학교 식품영양학전공) | Eun-Jin Jeong (Major in Food and Nutrition, Korea National University of Transportation)
• 김현경(한국교통대학교 식품영양학전공) | Hyun-Gyeong Kim (Major in Food and Nutrition, Korea National University of Transportation)
• 손승우(고려대학교 대학원 의생명융합과학과) | Seung-U Son (Dept. of Integrated Biomedical and Life Science, Graduate School, Korea University)
• 서민근(㈜네오크레마 연구개발부) | Min Geun Suh (Dept. of R & D, Neo-Cremar Corporation)
• 김나리(㈜네오크레마 연구개발부) | Na Ri Kim (Dept. of R & D, Neo-Cremar Corporation)
• 서형주(고려대학교 대학원 의생명융합과학과) | Hyung Joo Suh (Dept. of Integrated Biomedical and Life Science, Graduate School, Korea University)
• 유광원(한국교통대학교 식품영양학전공) | Kwang-Won Yu (Major in Food and Nutrition, Korea National University of Transportation) Corresponding author