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KMID : 1134820100390010025
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 1 p.25 ~ p.30
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Immuno-Activities of Extracts of Tofu Fermented with Pleurotus eryngii Mycelia
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Lee Sang-Won
Kang Jong-Woo
Kim Jae-Yong
Park Kyung-wuk
Park Seok-Kyu
Joo Ok-Soo
Lee Sung-Tae
Seo Kwon-Il
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Abstract
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In order to improve the functional benefits and storage properties of soybean tofu, fermented tofu was developed using Pleurotus eryngii mycelia. The immune activities of water and methanol extracts of the tofu were investigated. The optimal medium for the growth of Pleurotus eryngii mycelia was PD broth medium and the optimal fermentation period for the tofu was 7 days. The water and methanol extracts of the fermented tofu induced the proliferation of spleen cells at above 0.01 ㎍/mL. The water extract increased IL-2, IFN-γ production, while the methanol extract increased IFN-γ synthesis. The water and methanol extracts of the fermented tofu induced the NO production in RAW264.7 macrophage cells at above 1 ㎍/mL and above 10 ㎍/mL concentration, respectively. The extracts also significantly increased the production of IL-6, TNF-α, IL-1β and GM-CSF in the cells. These results suggest that the tofu fermented with Pleurotus eryngii mycelia could be developed as a functional tofu.
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KEYWORD
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Pleurotus eryngii mycelia, fermented tofu, immuno-activity
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