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KMID : 1024420180220020161
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Food Engineering Progress
2018 Volume.22 No. 2 p.161 ~ p.172
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Immunological Activity of Vegetable Soup Made by Extruded Radish
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Kim Yi-Eun
Cho Eun-Ji
Jun Hyeong-Kwang
Ryu Gi-Hyung
Sung Nak-Yun
Byun Eui-Hong
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Abstract
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This study was to demonstrate the comparison of immunological activity between vegetable soup made by fresh and extruded radish in in-vitro (bone marrow-derived macrophages and dendritic cells, and mouse splenocytes) and invivo models. In cell survival tests, extruded radish added to vegetable soup (EVS) and non-extruded radish added to vegetable soup powder (NEVS) were treated with bone-marrow derived macrophages, dendritic cells, and mouse splenocytes, and showed no cytotoxic effect at a dose below 1000 μg/mL. EVS treated cells had greater cell proliferation and cytokine [tumor necrosis factor (TNF)-α, interleukin (IL)-6, IL-1β, IL-2, interferon (INF)-γ] production when compared to the NEVS treated group. Cell surface marker (CD 80/86, MHC class I/II) expression in bone marrow-derived macrophages and dendritic cells was evenly increased in the EVS treated group. In in-vivo study, administration of EVS increased for the CD4 and CD8 T cell population in splenocyte and cytokine production (IL-2, IFN-γ, TNF-α) but not Th2 type cytokines (IL-4). Therefore, adding the extruded radish is a more effective method for vegetable soup to increase immunological activity against immune cells.
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KEYWORD
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vegetable soup, extruded radish, immuno-modulatory activity, cell proliferation, cytokine production
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