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KMID : 1134820170460111300
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 11 p.1300 ~ p.1307
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Immunomodulating Effect of Extract of Cheonggukjang Fermented with Bacillus amyloliquefaciens (SRCM100730) on RAW 264.7 Macrophages
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Choo Seung-Bin
Yang Hui
Jeong Do-Youn
Jeong Seong-Yeop
Ryu Myeong-Seon
Oh Kwang-Hoon
Yoo Yung-Choon
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Abstract
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Cheonggukjang is well known as a traditional fermented food in Korea and has various biological activity. In this study, immune-enhancing activity of extract of cheonggukjang fermented with Bacillus amyloliquefaciens (SRCM100730) was examined in RAW 264.7 murine macrophages. Treatment with extract augmented production of nitric oxide (NO) and tumor necrosis factor-α (TNF-α) from RAW 264.7 macrophages in a dose-dependent manner. Similarly, increased mRNA expression of inducible nitric oxide synthase (iNOS) and TNF-α was observed. In addition, the extract synergistically enhanced production of NO and TNF-α from lipopolysaccharide (LPS)-stimulated macrophages. Analysis of intracellular pathways revealed that the immune-enhancing activity of cheonggukjang extract was related to activation of mitogen-activated protein kinases (MAPK) and nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB). These results suggest that cheonggukjang fermented with B. amyloliquefaciens (SRCM100730) is a beneficial food effective for activation of immune responses.
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KEYWORD
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Bacillus amyloliquefaciens, immunostimulating activity, macrophages, MAPK, NF-κB
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