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KMID : 0665220220350010007
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Korean Journal of Food and Nutrition
2022 Volume.35 No. 1 p.7 ~ p.15
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Macrophage Stimulating Activity of Crude Polysaccharide on Maca (Lepidium meyenii) Varieties
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Shin Hyun-Young
Kim Hoon
Jeong Eun-Jin
Yu Kwang-Won
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Abstract
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Maca roots (Lepidium meyenii) are an important medicinal herb that have long been used by the Andes-indigenous peoples and South Americans. In Korea, recently, it has attracted attention as a health food material because of nutritional values and physiological activities. The purpose of this study was to investigate the industrial applicability of maca (red and golden varieties; R&G) as immunostimulating materials. In the macrophage stimulating assay using RAW 264.7 cells at 125~500 μg/mL of non-cytotoxicity doses, G-HW showed the most potent production of TNF-α, IL-6 and nitric oxide compared to red maca or the other extracts. The general component analysis results showed that all extracts comprised more than 90% neutral sugars with small amounts of uronic acid and protein. Meanwhile, component sugar analysis showed the difference in the content of uronic acids of cold- and hot-water extract. Additionally, the further fractionation of G-HW into crude polysaccharide (G-CP) greatly enhanced the macrophage stimulating activity, and G-CP contained macromolecules over 144 kDa, comprised mainly of glucose and galacturonic acid (51.0 and 34.9%).
In conclusion, crude polysaccharide from maca showed industrial applicability as immunostimulating material, and especially golden maca showed higher macrophage stimulating activity than red maca.
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KEYWORD
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maca (Lepidium meyenii), hot-water extract, crude polysaccharide, macrophage stimulating activity
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