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KMID : 0613820110210030393
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Journal of Life Science
2011 Volume.21 No. 3 p.393 ~ p.399
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Anti-Allergic Inflammatory Effect of Bacteria Isolated from Fermented Soybean and Jeotgal on Human Mast Cell Line (HMC-1)
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Ko Yu-Jin
Kim Hui-Hun
Kim Eun-Jung
Kim Jin-Yong
Kang Sang-dong
Son Yong-Hwi
Choi Sin-yang
Cha Seong-Kwan
Kim Jong-Won
Lee Jeong-Ok
Ryu Chung-Ho
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Abstract
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The mast cell is one of the major effector cells in inflammatory reactions and can be found in most tissues throughout the body. Activated mast cells can produce histamine, as well as a wide variety of other inflammatory mediators such as eicosanoids, proteoglycans, proteases, and several pro-inflammatory cytokines, such as tumor necrosis factor (TNF)-α, and interleukins (IL-6), IL-8, IL-4, IL-13. In the present study, we isolated two bacterial strains (J80 and G147) from fermented soybean and Jeotgal,and investigated the inhibitory effects of their extracts which were prepared by several pretreatment methods (sonication for 20 min, heating at 100℃ for 30 min, autoclaving at 121℃ for 15 min) on the mast cell-mediated inflammatory response. The pretreated bacterial extracts had no cytotoxicity against Human Mast Cell (HMC-1). Among various pretreatments, the extracts treated at 100℃ showed highest inhibition of histamine release (J80, 28.46%; G147, 41.14%). The J80 and G147 extracts treated at 100℃ resulted in the inhibition of IL-6 secretion by 38.46% and 56.45%, respectively. The J80 extract treated at 100℃ resulted in the inhibition of TNF-α secretion by 66.67%, but G147 extract showed the highest inhibition effect by 41.1% when treated with sonication. These results suggest that bacterial extracts treated at 100℃ have a higher level of anti-inflammatory effects than other treatments such as sonication or autoclaving.
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KEYWORD
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Mast cell, cytokine, histamine, anti-inflammatory effect, fermented soybean, Jeotgal
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