Maca roots (Lepidium meyenii) are an important medicinal herb that have long been used by the Andes-indigenous peoples and South Americans. In Korea, recently, it has attracted attention as a health food material because of nutritional values and physiological activities. The purpose of this study was to investigate the industrial applicability of maca (red and golden varieties; R&G) as immunostimulating materials. In the macrophage stimulating assay using RAW 264.7 cells at 125~500 μg/mL of non-cytotoxicity doses, G-HW showed the most potent production of TNF-α, IL-6 and nitric oxide compared to red maca or the other extracts. The general component analysis results showed that all extracts comprised more than 90% neutral sugars with small amounts of uronic acid and protein. Meanwhile, component sugar analysis showed the difference in the content of uronic acids of cold- and hot-water extract. Additionally, the further fractionation of G-HW into crude polysaccharide (G-CP) greatly enhanced the macrophage stimulating activity, and G-CP contained macromolecules over 144 kDa, comprised mainly of glucose and galacturonic acid (51.0 and 34.9%). In conclusion, crude polysaccharide from maca showed industrial applicability as immunostimulating material, and especially golden maca showed higher macrophage stimulating activity than red maca.

Abstract
서 론
재료 및 방법
    1. 재료 및 추출 방법
    2. 대식세포 활성
    3. 구성성분 분석
    4. 구성당 분석
    5. 분자량 측정
    6. 통계처리
결과 및 고찰
    1. 마카 품종별 추출물 조제 및 조다당의 분획
    2. 마카 품종별 추출물의 대식세포 자극활성 비교
    3. 마카 품종별 추출물의 구성성분 및 구성당
    4. 골든 마카 조다당 획분의 면역증진 활성
    5. 조다당 획분의 구성성분 및 구성당
    6. 조다당 획분의 분자량 추정
요약 및 결론
References

• 신현영(고려대학교 대학원 의생명융합과학과 러닝헬스시스템융합전공 학생) | Hyun Young Shin (Graduate School Student, Transdisciplinary Major in Learning Health Systems, Dept. of Integrated Biomedical and Life Science, Graduate School, Korea University, Seoul 02841, Korea)
• 김훈(중앙대학교 생명공학대학 연구교수) | Hoon Kim (Research Professor, College of Biotechnology and Natural Resources, Chung-Ang University, Anseong 17546, Korea)
• 정은진(한국교통대학교 식품영양학전공 학부생) | Eun-Jin Jeong (Undergraduate Student, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 유광원(한국교통대학교 식품영양학전공 교수) | Kwang-Won Yu (Professor, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea) Corresponding author