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KMID : 0380620150470040511
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 4 p.511 ~ p.516
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Changes in the Nutritional Components and Immune-enhancing Effect of Glycoprotein Extract from Pre- and Post-germinated Barley Seeds
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Yu A-Reum
Park Ho-Young
Hong Hee-Do
Min Jin-Young
Choi Hee-Don
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Abstract
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In the present study, we investigated changes in the nutritional components of pre- and post-germinated barley seeds and also investigated their immune-enhancing effects such as production of nitric oxide (NO), interleukin (IL)-6, and tumor necrosis factor (TNF)-α on the RAW 264.7 macrophage cell line. Protein and total sugar contents increased slightly with increase in germination time. The major neutral sugars of germinated balrey seeds were arabinose, glucose, and xylose. Glucose content decreased during germination, whereas arabinose and xylose contents increased during germination. Amino acid contents of barley germinated for 24 and 48 hours increased 1.03-fold and 1.24-fold, respectively, compared to that of pre-germinated barley. Moreover, RAW 264.7 macrophages stimulated with barley germinated for 24 and 48 hours showed higher production of NO, IL-6, and TNF-α compared to that observed in pre-germinated barley. The results of the present study indicate that germinated barley may have immune-enhancing effects derived from its ability to activate RAW 264.7 macrophages, which play a major role in innate immunity.
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KEYWORD
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barley, germination, immune-enhancing effect, glycoprotein, cytokine
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