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KMID : 0665220180310060940
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Korean Journal of Food and Nutrition
2018 Volume.31 No. 6 p.940 ~ p.948
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Immune Enhancing Effect by Ethanol Extract of Ailantias altissima
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Gil Na-Young
Kim Sun-Hee
Choi Bo-Young
Moon Ji-Young
Yeo Soo-Hwan
Kim So-Young
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Abstract
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The aim of this study was to investigate the immune activity of Ailantias altissima as an active ingredient on the immune enhancement by mixing ethanol extract with lactic acid bacteria (LAB). The activity of NF-κB/AP1 transcription factor increased by NF-κB activity when mixed with LAB samples rather than with the extract alone. Nitric oxide (NO) production was similar in ethanol extract alone group and LPS treatment group. Mixing Ailantias altissima extract and lactic acid bacteria led to low NO production. The cytokine productivity of TNF-α significantly increased in Ailantias altissima extract when treated with LPS, and increased even more when mixed with lactic acid bacteria. The IL-1β cytokine production was high when the Ailantias altissima extract were treated alone, but no IL-1β cytokine was produced in the mixtures with isolates. The combination of the ethanol extract of the Ailantias altissima and the lactic acid bacteria was found to be effective in the immune function. Consequently, the ingredient to combine Ailantias altissima extract and lactic acid bacteria can be effectively used for development of the health functional food on the prevention and treatment of hypoimmunities.
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KEYWORD
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Ailantias altissima, immunity, lactic acid bacteria
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