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KMID : 0380620090410050560
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 5 p.560 ~ p.565
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In vivo Toxicity and Immunoadjuvant Activity of Korean Mistletoe (Viscum album coloratum) Extract Fermented with Lactobacillus
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Yoon Taek-Joon
Yang Woong-Suk
Park Sung-Min
Jung Hoe-Yune
Lee An-Na
Jung Jin-Hyuk
Kang Tae-Bong
Yoo Yung-Choon
Kim Jong-Bae
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Abstract
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In this study, Korean mistletoe extract (KM-110) was fermented with two strains of Lactobacillus (FKM-110) and then toxicity, lectin content, and immune activities were investigated. The lectin content of FKM-110 was about 53- 71% lower than that of KM-110. When mice were subcutaneously administered with KM-110 and FKM-110, the LD50 obtained for KM-110 treatment was 50-100 mg/kg as compared to 150-200 mg/mL for FKM-110. Each preparation stimulated macrophages directly and enhanced productivity of inflammatory cytokines such as TNF-α and IL-1β. FKM- 110 treatment resulted in lower cytokine production compared to KM-110. When mice were immunized with Keyhol limpet hemocyanin (KLH) antigen along with KM-110 or FKM-110 administration, higher antibody titers to KLH were observed in the KM-110 or FKM-110 groups compared to mice immunized with KLH alone, thereby showing no difference between KM-110 and FKM-110. Therefore, fermentation of Korean mistletoe extract with these Lactobacillus strains decreased toxicity in vivo while the enhancement of immune activity by KM-110 and FKM-110 was similar. These data suggest that KM-110 fermentation tended to decrease lectin content and in vivo toxicity. In addition, other components in the fermented mistletoe extract appear to stimulate immuno-adjuvant activity instead of lectin.
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KEYWORD
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mistletoe extract, fermentation, lectin, toxocity, immuno-adjuvant
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