청국장의 항염증 및 장점막 투과성 개선 효과 (Effects of Fermented Soybean upon Anti‐inflammation and Intestinal Mucous Membrane Permeability)

서지정보

· 발행기관 : 한방비만학회
· 수록지 정보 : 한방비만학회지 / 12권 / 1호 / 33 ~ 47페이지
· 저자명 : 김형구, 이명종, 김호준, 김기철, Shamnhunath Bose

초록

ObjectivesThis study was designed to investigate the effects of fermented soybean upon anti‐inflammation, cytotoxicity, antioxidant and intestinal mucousmembrane permeability by measuring the cell viability, NO (nitric oxide) production, DPPH, Polyphenol, HRP and TEER in cells like Raw 264.7and HCT 116 using fermented soybean.
MethodsRaw 264.7 cell and HCT 166 cell were used in this study. And fermented soybean powders were used for the experimental group and soybeanpowders for the control group. There was inflammation response upon using lipopolysaccharide(LPS). Fermented soybean powders and soybeanpowders were in a respectively different dose added to the cells with LPS. MTT assay, NO, DPPH and Polyphenol measurement, TEER, HRPwere conducted for each cell. The results of this study were presented in mean and standard deviation.
Results1. In Raw 254.7 cells added with 100μl/ml unfermented soybean powders, 104.95% higher than 62.59% was measured. In Raw 254.7 cells addedwith 100μl/ml fermented soybean powders, there was 74.90% measured higher than 62.59%, which was a significant result.
2. By a gradual increase of unfermented soybean powders like 0.1μl/ml, 1.0μl/ml, 10μl/ml, 100μl/ml, the measured NO were also graduallydecreased 53.12μM, 47.57μM, 37.02μM, 28.16μM. In case of cells added with fermented soybean powders, 43.95μM NO was measuredin 0.1μl/ml which is significant, and in other cases, mostly measured over 56.72μM.
3. It was inferred that fermented soybean powders have anti‐inflammatory effects of maintaining intestinal mucous membrane permeability becausethe measured values of cells in both groups were all higher than 133.62Ω measured of cells added with only LPS. And measured valuesof cells in both groups were all lower than 2.26 measured of cells added with only LPS.
4. In case of experiment DPPH and polyphenol measurement, fermented group was all higher than unfermented group.
ConclusionFrom the results of conducting MTT assay, NO measurement, and TEER, HRP by using cells Raw 264.7 and HCT‐116, even though there wasno significance in the correlation between cytotoxicity, anti‐inflammatory effects, both unfermented soybean powders and fermented soybean powderswere shown to have intestinal mucous membrane permeability improvement effects. This effects could be applicable for autoimmune diseases,chronic inflammatory diseases and so additional studies are expected in the future. From the results of conducting DPPH, Polyphenol measurement,Fermented soybean may be useful as potential antioxidant.

영어초록

ObjectivesThis study was designed to investigate the effects of fermented soybean upon anti‐inflammation, cytotoxicity, antioxidant and intestinal mucousmembrane permeability by measuring the cell viability, NO (nitric oxide) production, DPPH, Polyphenol, HRP and TEER in cells like Raw 264.7and HCT 116 using fermented soybean.
MethodsRaw 264.7 cell and HCT 166 cell were used in this study. And fermented soybean powders were used for the experimental group and soybeanpowders for the control group. There was inflammation response upon using lipopolysaccharide(LPS). Fermented soybean powders and soybeanpowders were in a respectively different dose added to the cells with LPS. MTT assay, NO, DPPH and Polyphenol measurement, TEER, HRPwere conducted for each cell. The results of this study were presented in mean and standard deviation.
Results1. In Raw 254.7 cells added with 100μl/ml unfermented soybean powders, 104.95% higher than 62.59% was measured. In Raw 254.7 cells addedwith 100μl/ml fermented soybean powders, there was 74.90% measured higher than 62.59%, which was a significant result.
2. By a gradual increase of unfermented soybean powders like 0.1μl/ml, 1.0μl/ml, 10μl/ml, 100μl/ml, the measured NO were also graduallydecreased 53.12μM, 47.57μM, 37.02μM, 28.16μM. In case of cells added with fermented soybean powders, 43.95μM NO was measuredin 0.1μl/ml which is significant, and in other cases, mostly measured over 56.72μM.
3. It was inferred that fermented soybean powders have anti‐inflammatory effects of maintaining intestinal mucous membrane permeability becausethe measured values of cells in both groups were all higher than 133.62Ω measured of cells added with only LPS. And measured valuesof cells in both groups were all lower than 2.26 measured of cells added with only LPS.
4. In case of experiment DPPH and polyphenol measurement, fermented group was all higher than unfermented group.
ConclusionFrom the results of conducting MTT assay, NO measurement, and TEER, HRP by using cells Raw 264.7 and HCT‐116, even though there wasno significance in the correlation between cytotoxicity, anti‐inflammatory effects, both unfermented soybean powders and fermented soybean powderswere shown to have intestinal mucous membrane permeability improvement effects. This effects could be applicable for autoimmune diseases,chronic inflammatory diseases and so additional studies are expected in the future. From the results of conducting DPPH, Polyphenol measurement,Fermented soybean may be useful as potential antioxidant.

참고자료

· 없음