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KMID : 0613820220320060447
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Journal of Life Science
2022 Volume.32 No. 6 p.447 ~ p.454
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Immune-enhancing and Anti-inflammatory Effects of HK Shiitake Mushroom Mycelium (HKSMM) using Balb/c Mice
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Kim Hun-Hwan
Ha Sang-Eun
Park Min-Young
Jeong Se-Hyo
Bhagwan Bhosale Pritam
Abuyasee Abusaliya
Kim Jeong-Ok
Ha Yeong-Lae
Kim Gon-Sup
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Abstract
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In this study, we confirmed the effect of HK shiitake mushroom mycelium (HKSMM) on immune enhancement in Balb/c mice. Experimental animals were divided into five groups: negative control (NC), positive control (PC; 1,000 mg/100 g; AHCC), T1 (500 mg/100 g; HKSMM), T2 (1,000 mg/100 g; HKSMM), and T3 (2,000 mg/100 g; HKSMM), and dissection was performed at four and six weeks. COX-2 and iNOS concentrations were significantly lower in the six-week experimental group than in the control group, and the NO results were also similar. Results of the confirmation of the factors related to the NF-κB (p-p65 and p-IκBα) and MAPK (pERK, pJNK, and p38) signaling pathways revealed that the HKSMM-fed experimental group significantly decreased compared with the control group. A comparative analysis of the number and size of white pulp in the spleen tissue showed that those of the experimental group were significantly higher than those of the control group in a concentration-dependent manner. These results suggest that HKSMM has both immune-enhancing and anti-inflammatory effects in Balb/c mice, indicating that it can be used as a health functional food ingredient.
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KEYWORD
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Anti-inflammation, β-glucan, HK shiitake mushroom mycelium, immune enhancement, immune-enhancing
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