To produce an intestinal immunomodulatory beverage containing Centella asiatica extract (CAE), three types of CAE-added beverage prototypes were prepared, and their immunomodulatory activities and marker compounds were analyzed. As a result of the cytotoxicity assessment, all the beverages did not show significant toxicity compared to the control group. Next, the immunomodulatory activities of the beverage prototype were evaluated using the inflammatory model of IL-1β-induced intestinal epithelial cell line. All the samples significantly reduced the production of IL-6, IL-8, and MCP-1 in a CAE concentration-dependent manner. In addition, CAE-added beverages inhibited NO, IL-6, and IL-12 production in LPS-induced RAW 264.7 cells. When the major triterpenoids, as marker compounds for the production of CAE-added beverages, were analyzed by HPLC-DAD, only asiaticoside was detected beyond the limit of quantification, while madecassoside, madecassic acid, and asiatic acid were not detected. The amounts of asiaticoside in CAE-added beverage prototypes were confirmed in No. 1 (19.39 μg/mL), 2 (19.25 μg/mL), and 3 (19.98 μg/mL). In conclusion, the results of this study suggested that CAE-added beverage prototypes induced immunomodulatory effects in the intestinal inflammatory cell line models and asiaticoside could be used as a marker compound for CAE-added beverage production.

서 론
재료 및 방법
    1. 병풀 추출물 함유 음료 시제품의 제조
    2. 세포주 및 배양조건
    3. 장 상피세포(Caco-2)를 이용한 항염증 활성
    4. 대식세포주(RAW 264.7)를 이용한 항염증 활성
    5. HPLC-DAD를 이용한 주요 triterpenoid의 정량 분석
    6. 통계처리
결과 및 고찰
    1. 병풀 추출물 함유 음료 시제품 3종의 세포주 독성 평가
    2. 장 상피세포주(Caco-2)를 이용한 장 염증 억제 활성
    3. 대식세포주(RAW 264.7)에서의 염증 억제 활성
    4. 병풀 추출물이 함유된 음료의 주요 triterpenoid 분석
요약 및 결론
감사의 글
References

• 김연숙(한국교통대학교 식품영양학전공 대학원생) | Yeon Suk Kim (Graduate School Student, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 신현영(고려대학교 대학원 의생명융합과학과 러닝헬스시스템 융합전공 대학원생) | Hyun Young Shin (Graduate School Student, Transdisciplinary Major in Learning Health System, Dept. of Integrated Biomedical & Life Science, Korea University, Seoul 02841, Korea)
• 구자평(한국교통대학교 식품영양학전공 학부생) | Ja Pyeong Koo (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)
• 정원비(한국교통대학교 식품영양학전공 학부생) | Won Bi Jeong (Undergraduate Student, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 정미연(㈜참선진녹즙 연구소장) | Mi Yeun Joung (Food R&D Center Director, Corporation ChamSunJin Green Juice, Jincheon 27865, Korea)
• 유광원(한국교통대학교 식품영양학전공 교수) | Kwang-Won Yu (Professor, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea) Corresponding author