In a previous study, beverages containing Centella asiatica extracts (CAE) that exhibited anti-inflammatory effects were prepared. This study aimed to establish the optimal extraction conditions for CAE to enhance its anti-inflammatory activity in functional labeling beverages (FLB-CCS) containing Aloe vera gel powder and Codonopsis lanceolata extract, and to determine their effects on intestinal epithelial cells. Initially, FLB-CCS 1 (containing 3% CAE) and FLB-CCS 2 (containing 1% CAE), which had varying CAE extraction ratios, displayed no significant cytotoxicity in IL-1β-induced inflammatory intestinal epithelial (Caco-2) cells. FLB-CCS 1 significantly more effectively inhibited the production of inflammatory factors, such as IL-6 and monocyte chemoattractant protein-1 (MCP-1), compared to FLB-CCS 2. FLB-CCS 1 also reduced the mRNA expression of genes encoding IL-6 and MCP-1. Additionally, FLB-CCS 1 regulated the expression of IL-1 receptor type 1 by inhibiting the nuclear translocation of the NF-κB transcription factor p65. In conclusion, these results suggest that an increased CAE extraction ratio (FLB-CCS 1) could enhance the anti-inflammatory activity and serve as materials in functional labeling beverages for intestinal health.

Abstract
서 론
재료 및 방법
    1. 기능성 표시 음료 FLB-CCS 제조
    2. 세포주 및 배양조건
    3. 세포독성 평가 및 항염증 활성
    4. qRT-PCR을 이용한 염증 인자의 mRNA 발현
    5. 면역 형광법을 이용한 염증 활성화 관련 전사인자의관찰
    6. Immunoblotting을 이용한 interleukin-1 receptor type I(IL-1R1) 발현
    7. 통계처리
결과 및 고찰
    1. 기능성 표시 음료 FLB-CCS의 세포독성 평가
    2. 기능성 표시 음료 FLB-CCS의 항염증 활성
    3. 기능성 표시 음료 FLB-CCS 1에 의한 염증 인자 유전자 발현
    4. 기능성 표시 음료 FLB-CCS 1에 의한 전사인자의 관찰
    5. 기능성 표시 음료 FLB-CCS 1에 의한 interleukin-1receptor type I(IL-1R1) 발현
요약 및 결론
감사의 글
References

• 김효원(국립한국교통대학교 식품영양학전공 학부생) | Hyo Won Kim (Undergraduate 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 Systems, Dept. of Integrated Biomedical and Life Science, Graduate School, Korea University, Seoul 02841, Korea)
• 정원비(국립한국교통대학교 식품영양학전공 학부생) | Won Bi Jeong (Undergraduate Student, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 김다은(국립한국교통대학교 식품영양학전공 학부생) | Da Eun Kim (Undergraduate Student, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 홍성준(국립한국교통대학교 식품영양학전공 학부생) | Seong Jun Hong (Undergraduate Student, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 송미선(국립한국교통대학교 식품영양학전공 학부생) | Mi Sun Song (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(국립한국교통대학교 식품영양학전공 교수) | Kwang-Won Yu (Professor, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea) Corresponding author