논문 상세보기

상황버섯(Phellinus baumii ) 균사체 액체배양 포스트바이오틱스의 면역자극활성 KCI 등재후보

Immunostimulatory Activity of Postbiotics from Liquid Culture of Phellinus baumii Mycelium

  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/420319
서비스가 종료되어 열람이 제한될 수 있습니다.
Current Topic in Lactic Acid Bacteria and Probiotics (한국유산균·프로바이오틱스학회지)
한국유산균·프로바이오틱스학회 (Korean Society for Lactic Acid Bacteria and Probiotics)
초록

After liquid culture of Phellinus baumii (P. baumii) mycelium (LPBM) was prepared, LPBM was fractionated into A∼E fraction (A; hot-water extract of liquid culture including mycelia, B; crude polysaccharide of A, C; hot-water extract of mycelia, D; crude polysaccharide of C, and E; crude polysaccharide of culture broth) to evaluate for possibility as functional materials with immunostimulatory activity. In macrophage stimulatory activity, E fraction as postbiotics significantly increased secretion of NO and IL-12 from RAW 264.7 cells. Next, when the splenocytes of C3H/HeN mice were primary cultured, E fraction showed significantly mitogenic activity with enhancing mitogen-related cytokines (IFN-γ and TNF-α) production from splenocyte. E fraction also potently stimulated GM-CSF production from Peyer’s patch cells as well as Peyer’s patch-mediated bone marrow cell proliferation. In addition, the immunostimularoy E fraction contained neutral sugar (73.8%), uronic acid (10.6%), protein (7.8%), and polyphenol (7.5%), and mainly consisted of glucose (39.1%), galactose (21.7%), mannose (11.1%), galacturonic acid (9.9%), and arabinose (8.9%) as component sugars. In conclusion, it was demonstrated that postbiotics including exopolysaccharide fractionated from liquid culture of the P. baumii mycelium could enhanced immunostimulatory activity.

목차
Abstract
서 론
재료 및 방법
결과 및 고찰
요 약
감사의 글
References
저자
  • 김연숙(한국교통대학교 식품영양학전공) | Yeon Suk Kim (Major in Food and Nutrition, Korea National University of Transportation, Chungbuk 27909, Republic of Korea)
  • 신현영(고려대학교 대학원 의생명융합과학과 러닝헬스시스템융합전공) | Hyun Young Shin (Transdisciplinary Major in Learning Health Systems, Department of Integrated Biomedical and Life Science, Graduate School, Korea University, Seoul 02841, Republic of Korea)
  • 김훈(중앙대학교 생명공학대학) | Hoon Kim (College of Biotechnology and Natural Resources, Chung-Ang University, Gyeonggi 17546, Republic of Korea)
  • 정은진(고려대학교 대학원 의생명융합과학과 러닝헬스시스템융합전공) | Eun-Jin Jeong (Transdisciplinary Major in Learning Health Systems, Department of Integrated Biomedical and Life Science, Graduate School, Korea University, Seoul 02841, Republic of Korea)
  • 구자평(한국교통대학교 식품영양학전공) | Ja Pyeong Koo (Major in Food and Nutrition, Korea National University of Transportation, Chungbuk 27909, Republic of Korea)
  • 하은지(한국교통대학교 식품영양학전공) | Eun Ji Ha (Major in Food and Nutrition, Korea National University of Transportation, Chungbuk 27909, Republic of Korea)
  • 김가을에(한국교통대학교 식품영양학전공) | Gaeuleh Kim (Major in Food and Nutrition, Korea National University of Transportation, Chungbuk 27909, Republic of Korea)
  • 정세빈(한국교통대학교 식품영양학전공) | Se Bin Jeong (Major in Food and Nutrition, Korea National University of Transportation, Chungbuk 27909, Republic of Korea)
  • 서형주(고려대학교 대학원 의생명융합과학과 러닝헬스시스템융합전공) | Hyung Joo Suh (Transdisciplinary Major in Learning Health Systems, Department of Integrated Biomedical and Life Science, Graduate School, Korea University, Seoul 02841, Republic of Korea)
  • 신광순(경기대학교 식품생물공학과) | Kwang-Soon Shin (Major in Department of Food Science and Biotechnology, Gyeonggi University, Gyeonggi 16227, Republic of Korea)
  • 유광원(한국교통대학교 식품영양학전공) | Kwang-Won Yu (Major in Food and Nutrition, Korea National University of Transportation, Chungbuk 27909, Republic of Korea) Corresponding author