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KMID : 1134820150440111759
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 11 p.1759 ~ p.1762
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Effects of Tarak, Korean Traditional Fermented Milk, on Proliferation of Immune Cells and Melanin Biosynthesis
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Kim So-Young
Choi Yu-Mi
Lee Hee-Ra
Park Ji-Soo
Han Young-Sook
Ko Sung-Hee
Jang Sung-Seek
Kim Soo-A
Shim Jae-Hun
Yoon Hyun-Geun
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Abstract
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Tarak is a Korean traditional fermented milk product that is fermented by adding rice wine to milk. Tarak was produced with Lactobacillus paracasei ssp. paracasei M13-65-3 isolated from rice wine, and its effects on immune cell proliferation and melanin biosynthesis were investigated. Tarak extract significantly increased proliferation of T lymphocyte Jurkat clone E6-1 cells at concentrations from 10 to 100 μg/mL. Tarak inhibited activities of tyrosinase and α-melanocyte-stimulating hormone-induced melanin biosynthesis in mouse skin B16-F10 cells at a concentration of 100 μg/mL. These results suggest that tarak might have functionalities for enhancing the immune system by increasing immune cell proliferation and regulating melanin biosynthesis.
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KEYWORD
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tarak, Lactobacillus, Jurkat, tyrosinase, melanin
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