To enhance the bioavailability and bioactivities of mixed herbal medicines (RW), they were fermented with lactic-acid bacteria isolated from kimchi into postbiotics (FRW). Then, from the results of the 16s rRNA sequencing analysis, lactic acid bacteria isolated from kimchi were identified to be of two species, namely Lactobacillus sakei and Leuconostoc mesenteroides. The FRW prepared from the RW were extracted using hot water (HW) and 70% EtOH (EtOH) for comparison of their macrophage-stimulating activities. Based on a comparison of the activities of the FRW extracts, nitric oxide (NO) production of HW was significantly higher than that in EtOH. An analysis of the chemical properties of the extracts showed that HW had higher contents of neutral sugar and uronic acid than EtOH as well as contained a large amount of glucose. In addition, crude polysaccharide (CP) was prepared to enhance the macrophage-stimulating activity. The FRW-CP not only secreted immunostimulatory mediators but also increased the expression of immunostimulatory genes (iNOS, TNF-α, MCP-1, and IL-6). The fractionated FRW-CP contained about 90% neutral sugars, and these sugars were mainly composed of glucose, galacturonic acid, and arabinose. Thus, FRW prepared by fermentation of RW with kimchi lactic acid bacteria were found to be immunostimulatory modulators.

Abstract
서 론
재료 및 방법
    1. 김치 유산균의 분리 및 동정
    2. 김치 유산균-발효 혼합생약재의 제조
    3. 용매추출물 및 조다당 획분 조제
    4. 화학적 성분 분석
    5. 대식세포 활성
    6. qRT-PCR을 이용한 유전자 발현량 분석
    7. 통계처리
결과 및 고찰
    1. 유산균의 분리 및 동정
    2. 김치 유산균-발효 혼합생약재 추출물의 화학적 분석
    3. 김치 유산균-발효 혼합생약재 추출물의 대식세포 활성
    4. 조다당 획분의 대식세포 활성
    5. 조다당 획분의 대식세포 활성인자 관련 유전자 발현량
    6. 조다당 획분의 구성성분 및 구성당
요약 및 결론
감사의 글
References

• 김가을에(한국교통대학교 식품영양학전공 학부생) | Gaeuleh Kim (Undergraduate Student, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 신현영(고려대학교 대학원 의생명융합과학과 러닝헬스시스템융합전공 석사과정) | Hyun Young Shin (Graduate School Student, Transdisciplinary Major in Learning Health System, Dept. of Integrated Biomedical and Life Science, Korea University, Seoul 02841, Korea)
• 정세빈(한국교통대학교 식품영양학전공 학부생) | Se Bin Jeong (Undergraduate Student, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 하은지(한국교통대학교 식품영양학전공 학부생) | Eun Ji Ha (Undergraduate Student, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 정은진(고려대학교 대학원 의생명융합과학과 러닝헬스시스템융합전공 석사과정) | Eun-Jin Jeong (Graduate School Student, Transdisciplinary Major in Learning Health System, Dept. of Integrated Biomedical and Life Science, Korea University, Seoul 02841, Korea)
• 신지영((주)코시스바이오 연구소장) | Ji-Young Shin (R&D Director, Cosis-Bio Co., Ltd., Jincheon 27867, Korea)
• 유광원(한국교통대학교 식품영양학전공 교수) | Kwang-Won Yu (Professor, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea) Corresponding Author