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KMID : 0380620120440020228
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 2 p.228 ~ p.234
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Immuno-stimulating Activities of Polysaccharides Isolated from Commercial Soy Sauce and Traditional Korean Soy Sauce
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Park Hye-Ryung
Lee Moon-Su
Jo Sun-Young
Won Hye-Jin
Lee Hyun-Sun
Lee Ho
Shin Kwang-Soon
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Abstract
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The varying characteristics between traditional and commercial soy sauce may be initiated by raw materials and fermentation techniques for the production of meju and koji. We examined properties regarding polysaccharides isolated from commercial soy sauce made by the koji process (CSP-0) and Korean traditional soy sauce made by the meju process (KTSP-0) as well as their immuno-stimulating activities. KTSP-0 had rhamnogalacturonan II (RG-II) including 1.1% of unusual monosaccharides 3-deoxy-D-manno-2-octulosonic acid (KDO). Anti-complementary activities of CSP-0 and KTSP- 0 were increased dose-dependently but KTSP-0 (64.7%) was higher than CSP-0 (56%) at 1,000 μg/mL. C3 activation products were identified by crossed immuno-electrophoresis. CSP-0 caused complementary activations via only classical pathway while KTSP-0 caused complementary activations via both alternative and classical pathways. KTSP-0 significantly increased the secretion of interleukin (IL)-6 at 8-1,000 μg/mL and IL-12 at 40 μg/mL on macrophages. The results suggest that the immuno-stimulating activity of KTSP-0 is greater than that of CSP-0 from anti-complementary activity.
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KEYWORD
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commercial soy sauce, Korean traditional soy sauce, polysaccharide, anti-complementary, macrophage
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