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KMID : 1134820150440020191
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 2 p.191 ~ p.199
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Chemical Characteristics and Immuno-Stimulatory Activity of Polysaccharides from Fermented Vinegars Manufactured with Different Raw Materials
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Kim Dong-Su
Hur Kyu-Yeon
Shin Kwang-Soon
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Abstract
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To elucidate the immuno-stimulatory activity of traditional fermented vinegar, six kinds of crude polysaccharides were isolated from traditional fermented vinegars manufactured with different raw materials in domestic or foreign countries, after which their chemical properties and immuno-stimulatory activities were evaluated. Of the six samples, three kinds of crude polysaccharides prepared from Korean brown rice vinegar (KBV-0), Japanese brown rice vinegar (JBV-0), and Korean persimmon vinegar (KPV-0) showed higher yields and interleukin (IL)-6 production by macrophages and were thus selected for further study. Anti-complementary activities of KBV-0, KPV-0, and JBV-0 increased dose-dependently. KBV-0 and KPV-0 showed higher anti-complementary activities (ITCH50 62 and 65%) than JBV-0 at 1,000 μg/mL. KBV-0, KPV-0, and JBV-0 did not affect growth of peritoneal macrophages at a dose of 1.6 to 1,000 μg/mL, where as they significantly augmented production of IL-6, IL-12, and TNF-α in a dose-dependent manner. However, immuno-stimulatory activity of KPV-0 was the most potent among the tested polysaccharides. These results suggest that Korean fermented vinegars contain selected polysaccharides that confer immuno-stimulatory activities beneficial to human health.
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KEYWORD
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fermented vinegar, polysaccharide, anti-complementary activity, macrophage, cytokine
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