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대식세포에서 나문재 분말을 함유한 된장의 항염증 효과

Anti-Inflammatory Effect of Fermented Doenjang Containing a Halophytes Suaeda asparagoides (Miq.) Powder on RAW 264.7 Cells

한국식품영양학회지 2019년 32권 6호 p.651 ~ 661
길나영 ( Gil Na-Young ) - 농촌진흥청 국립농업과학원 발효가공식품과

최보영 ( Choi bo-Young ) - 한국기초과학지원연구원 전주센터
여수환 ( Yeo Soo-Hwan ) - 농촌진흥청 국립농업과학원 발효가공식품과
김소영 ( Kim So-Young ) - 농촌진흥청 국립농업과학원 발효가공식품과

Abstract


Suaeda asparagoides (Miq.) is a salt marsh plant, long been prescribed in traditional medicine for the treatment of hypertension and liver toxification in Asian countries. The powder of S. asparagoides was added at the ratio of 0, 5, and 10%, respectively, of grain-type Meju to manufacture Doenjang in brine according to the salt concentration (8 and 12%). After 24 weeks of fermentation, the Doenjang samples were determined to have an anti-inflammatory effect on RAW 264.7 cells. Evaluation of the anti-inflammatory effect of Doenjang added S. asparagoides powder extracted using 80% EtOH, was performed to study the inhibition of pro-inflammatory factors such as NF-κB (nuclar factor κB), NO (nitric oxide), TNF-α (tumor necrosis factor alpha), IL-6 (interleukin-6), iNOS (inducible nitric oxide synthase), and COX-2 (cyclooxygenase-2) in lipopolysaccharide (LPS)-induced RAW 264.7 cells. The results showed that the Doenjang extracts reduced the production of NO, IL-6, COX-2, and iNOS increased in the LPS-stimulated RAW cell without cytotoxicity. In the case of the NF-κB and TNF-α there was no significant difference between the control and samples. In conclusion, these results suggest that Doenjang added with the S. asparagoides powder acts as functional fermented food with anti-inflammation effect.

키워드

Doenjang; Suaeda asparagoides (Miq.); anti-inflammation
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