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KMID : 0665220220350060399
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Korean Journal of Food and Nutrition
2022 Volume.35 No. 6 p.399 ~ p.410
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Enhanced Macrophage Stimulatory Activities of Extracts from Kimchi Lactic Acid Bacteria-Fermented Mixed Herbal Medicines
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Kim Gaeuleh
Shin Hyun-Young
Jeong Se-Bin
Ha Eun-Ji
Jeong Eun-Jin
Shin Ji-Young
Yu Kwang-Won
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Abstract
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To enhance the bioavailability and bioactivities of mixed herbal medicines (RW), they were fermented with lactic-acid bacteria isolated from kimchi into postbiotics (FRW). Then, from the results of the 16s rRNA sequencing analysis, lactic acid bacteria isolated from kimchi were identified to be of two species, namely Lactobacillus sakei and Leuconostoc mesenteroides. The FRW prepared from the RW were extracted using hot water (HW) and 70% EtOH (EtOH) for comparison of their macrophage-stimulating activities.
Based on a comparison of the activities of the FRW extracts, nitric oxide (NO) production of HW was significantly higher than that in EtOH. An analysis of the chemical properties of the extracts showed that HW had higher contents of neutral sugar and uronic acid than EtOH as well as contained a large amount of glucose. In addition, crude polysaccharide (CP) was prepared to enhance the macrophage-stimulating activity. The FRW-CP not only secreted immunostimulatory mediators but also increased the expression of immunostimulatory genes (iNOS, TNF-α, MCP-1, and IL-6). The fractionated FRW-CP contained about 90% neutral sugars, and these sugars were mainly composed of glucose, galacturonic acid, and arabinose. Thus, FRW prepared by fermentation of RW with kimchi lactic acid bacteria were found to be immunostimulatory modulators.
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KEYWORD
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herbal medicine, lactic acid bacteria, postbiotics, macrophage stimulating activity, crude polysaccharide
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