This study was to demonstrate the comparison of immunological activity between vegetable soup made by fresh and extruded radish in in-vitro (bone marrow-derived macrophages and dendritic cells, and mouse splenocytes) and invivo models. In cell survival tests, extruded radish added to vegetable soup (EVS) and non-extruded radish added to vegetable soup powder (NEVS) were treated with bone-marrow derived macrophages, dendritic cells, and mouse splenocytes, and showed no cytotoxic effect at a dose below 1000 μg/mL. EVS treated cells had greater cell proliferation and cytokine [tumor necrosis factor (TNF)-α, interleukin (IL)-6, IL-1β, IL-2, interferon (INF)-γ] production when compared to the NEVS treated group. Cell surface marker (CD 80/86, MHC class I/II) expression in bone marrow-derived macrophages and dendritic cells was evenly increased in the EVS treated group. In in-vivo study, administration of EVS increased for the CD4 and CD8 T cell population in splenocyte and cytokine production (IL-2, IFN-γ, TNF-α) but not Th2 type cytokines (IL-4). Therefore, adding the extruded radish is a more effective method for vegetable soup to increase immunological activity against immune cells.

본 연구는 콩국수용 즉석 콩스프를 개발하기 위하여 콩스프 가공을 위한 최적 조건을 검토하였다. 콩스프 가공은 원료 침지, 증숙, 탈피, 건조, 분쇄, 제품포장의 순으로 하였다. 최적 콩 침지조건은 에서 4시간이었고, 이때 단백질의 함량은 노란콩 21.97%, 검정콩 19.88%이었다. 증숙처리시간이 길어짐에 따라 수분함량에는 큰 변화가 없었으며, 10에서 15분간 증숙처리한 것이 관능검사에서 가장 양호하였다. 열풍건조시 노란콩과 검정콩의 단백질