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KMID : 1144820200260010051
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대한의생명과학회지
2020 Volume.26 No. 1 p.51 ~ p.56
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Anti-oxidative and Anti-inflammatory Activities of Polysaccharide isolated from Korean-Style Soy Sauce
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Kim Hoon
Park Jung-Eun
Jung Jae-Mee
Hwang Da-Hyun
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Abstract
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Soy sauce is one of the representatives of traditional fermented foods in Korea. However, studies on soy sauce are relatively insufficient in Korea compared to Japan. In this study, antioxidant and anti-inflammatory activities of polysaccharides were measured by polysaccharides isolated from two different soy sauces, Korean and Japanese (KSS-0 and JSS-0). KSS-0 was purified into two fractions using gel chromatography and named them as KSS-I and KSS-II. To investigate the antioxidant activity of the polysaccharides, we measured the polyphenol content and radical scavenging activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS). To investigate the anti-inflammatory activity of polysaccharides, we used RAW 264.7 macrophage cells and induced inflammation using lipopolysaccharide (LPS). Then, we measured levels of inflammatory mediators such as nitric oxide (NO) and tumor necrosis factor (TNF)-α. Among the four polysaccharides, KSS-II showed the highest antioxidant activity and had good anti-inflammatory activity; KSS-II decreased inflammatory mediators in a dose-dependent manner. In conclusion, the polysaccharide isolated from Korean soy sauce (KSS-II) showed better anti-oxidant and anti-inflammatory activities than polysaccharides isolated from Japanese soy sauce, and may be useful as substances for functional foods.
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KEYWORD
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Soy sauce, Anti-oxidant, Anti-inflammation, Polysaccharide, Functional foods
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