To suggest the development possibility of immunostimulating materials from lactic acid bacteria (LAB) postbiotics, Lactobacillus sakei/Leuconostoc mesenteroides were isolated from Kimchi. Next, two isolated LAB were cultured to prepare postbiotics (LABP) to measure macrophage activity. LABP significantly increased the production of macrophage stimulating factors such as nitric oxide, tumor necrosis factor-α, and interleukin-6. LABP-crude polysaccharides (CP) fractionated from LABP by EtOH precipitation not only showed more potent macrophage stimulating activity but also induced phagocytic activity in a dose-dependent manner. In addition, LABP-CP was identified as polysaccharides with a major monosaccharide composition of mannose (59.1%), glucose (23.0%), and galactose (14.0%) with high-molecular-weight of 103.5~126.7 kDa. In conclusion, postbiotics prepared from LAB isolated from Kimchi were confirmed to have industrial applications as a functional material with immunostimulating activity.

서 론
재료 및 방법
    김치 유래 유산균 포스트바이오틱스 및 분획물 제조
    RAW 264.7 세포주를 이용한 대식세포 자극활성
    RAW 264.7 세포주를 이용한 식세포 활성
    분자량 분포
    구성분 및 구성당 분석
    통계처리
결과 및 고찰
    김치 유래 유산균 포스트바이오틱스의 대식세포 자극 활성
    김치 유래 유산균 포스트바이오틱스 분획물의 대식세포 자극활성
    김치 유래 유산균 포스트바이오틱스 조다당 획분의 식세포 활성
    김치 유래 유산균 포스트바이오틱스 및 분획물의 분자량 분포
    김치 유래 유산균 포스트바이오틱스 및 분획물의 구성분 및구성당 분포
요약
감사의 글
References

• 정원비(한국교통대학교 식품영양학전공) | Won Bi Jeong (Major in Food and Nutrition, Korea National University of Transportation, Chungbuk 27909, Republic of Korea)
• 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 System, Department of Integrated Biomedical and Life Science, Korea University Graduate School, Seoul 02841, Republic of Korea)
• 신지영(㈜코시스바이오) | Ji-Young Shin (Cosis-Bio Co., Ltd., Jincheon 27867, Republic of Korea)
• 신광순(경기대학교 식품생물공학과) | Kwang-Soon Shin (Department of Food Science and Biotechnology, Kyonggi University, Suwon 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