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Abstract Title:

In Vivo Evaluation of Immune-Enhancing Activity of Red Gamju Fermented by ProbioticKU15154 in Mice.

Abstract Source:

Foods. 2021 Jan 26 ;10(2). Epub 2021 Jan 26. PMID: 33530528

Abstract Author(s):

Eunju Park, Kee-Tae Kim, Mijoo Choi, Yunjung Lee, Hyun-Dong Paik

Article Affiliation:

Eunju Park

Abstract:

The purpose of this study was to evaluate the immune-enhancing effect of red gamju fermented withKU15154, isolated from kimchi, as a biofunctional beverage using mice. Thirty-two mice were used, and after a 2-week feeding, the growth, cytokine and immunoglobulin production, and immune-related cell activation (phagocytes and natural killer [NK] cells) of the mice were evaluated. The red gamju- (SR) and fermented red gamju- (FSR) treated groups had 3.5-4.0-fold greater T-cell proliferation ability than the negative control group. IFN-γ production in the FSR group (15.5 ± 1.2 mg/mL) was significantly higher (<0.05) than that in the SR group (12.5± 1.8 mg/mL). The FSR group (502.6 ± 25.8 μg/mL) also showed higher IgG production levels than the SR group (412.2 ± 44.8 μg/mL). The activity of NK cells treated with FSR was also greater than that of cells treated with SR but it was not significant (≤ 0.05). Further, the phagocytic activity of peritoneal macrophages was higher in both SR and FSR groups than in the control group but was not significantly different (<0.05) between the SR and FSR groups. In conclusion,KU15154 may be applied in the fermentation of bioactive food products, such as beverages or pharmaceutical industries, to potentially improve immunity.

Study Type : Animal Study

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