LPS에 의해 활성화된 RAW264.7 대식세포에서 수삼깍두기의 항염증 효과

서지정보

ㆍ발행기관 : 한국식생활문화학회 ㆍ수록지정보 : 韓國食生活文化學會誌 / 30권 / 2호
ㆍ저자명 : 김세미, 전영주, 심현지, 이영은

목차

Abstract
I. 서 론
II. 연구 내용 및 방법
1. 수삼깍두기의 제조
2. 이화학적 특성 및 관능평가
3. β-Glucosidase 활성 측정
4. HPLC-MS/MS에 의한 진세노사이드 분석
5. 항염증 효과
6. 통계분석
III. 결과 및 고찰
1. 수삼깍두기의 이화학적 특성 및 관능평가
2. β-Glucosidase 활성
3. HPLC-MS/MS에 의한 진세노사이드 분석
4. 수삼깍두기의 항염증 효과
IV. 요약 및 결론
감사의 글
References

영어 초록

This study was conducted to investigate the bioconversion of ginsenosides as well as anti-inflammatory activities of fresh ginseng Kkakdugi during fermentation. Fresh ginseng Kkakdugi reached proper ripeness, pH 4.30, and acidity 1.69% at 15oC after 10 days. Lactic acid bacteria grew until reaching 1.10×109 CFU/mL after 20 days of fermentation, and β- glucosidase activity increased from 1.154 to 1.885 units/g. The bioconversion of ginsenosides was confirmed based on increased content of Rg3, an aglycone, from 0.13 to 0.17 mg/g during fermentation through HPLC. Fresh ginseng Kkakdugi did not display cytotoxicity up to the concentrations of 80 μg/mL, regardless of ripening period. Nitrite production and expression of inflammation-related proteins, iNOS and COX-2, decreased in a dose-dependent manner regardless of ripening period. From these results, fresh ginseng Kkakdugi showed the bioconversion of ginsenosides to aglycone during the lactic acid fermentation as well as an anti-inflammatory effect through the reduction of NO production and iNOS and COX-2 expression

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