|
KMID : 0881720220370010029
|
|
Journal of Food Hygiene and Safety
2022 Volume.37 No. 1 p.29 ~ p.37
|
|
|
Enhancement of Immune Activities of Fermented Morinda citrifolia L. (Noni) and Six Marker Compounds
|
|
Choi Sun-Il
Han Xionggao
Men Xiao
Lee Se-Jeong
Kim Yong-Deok
La Im-Joung
Seong Geum-Su
Lee Ok-Hwan
|
|
|
Abstract
|
|
|
This study will evaluate the effect of fermented Morinda citrifolia L. extracts and its marker compoundsto provide baseline data for utilizing Morinda citrifolia L. as functional health products. Morinda citrifolia L.
and six marker compounds were processed on RAW 246.7 macrophage to test for XTT Cytotoxicity, measure NitricOxide and Cyokine formation, and analyze the expression of immune marker genes. Furthermore, LPS and fermentedred ginseng extract, a common functional ingredient, are used as positive controls. Our results showed that fermentedMorinda citrifolia L and six bioactive compounds did not have any cytotoxic effect in all treatment concentrations andgroups. Among six bioactive compounds, SCP and ASE confirmed the formation of NO. In addition, the ASE treatmentgroup showed increased formation of IL-6 and IL-1β and the expression of iNOS and TNF-α. Also, fermentedMorinda citrifolia L extract activated the macrophage by enhancing the production of nitric oxide (NO), interleukin(IL)-6, and IL-1β, and the expression of COX2 compared to Morinda citrifolia L. extracts. The result of the studyshowed that Fermented Morinda citrifolia L. (Noni) and marker compound enhance the innate immunity activity andsuggested that the bioactive compound could be applied as a marker compound. Thus, Fermented Morinda citrifoliaL. (Noni) could be used as functional food material to develop immunity-enhancing products, and highly functionalmarker compounds can be utilized as the effective components.
|
|
|
KEYWORD
|
|
|
Morinda citrifolia L., Fermentation, Bioactive compound, Immune function, Macrophage
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|