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Anticancer and Immuno-Activities of Edible Crude Saponin from Soybean Cake

대두박으로부터 분리한 식용 조사포닌의 항암 및 면역활성

  • Park, Kyung-Uk (Division of Food Sciences, Sunchon National University) ;
  • Wee, Jae-Joon (Division of Ginseng Research, KT & G Central Research Institute) ;
  • Kim, Jae-Yong (Dept. of Food Science and Technology, Kyungpook National University) ;
  • Jeong, Chang-Ho (Division of Food Sciences, Sunchon National University) ;
  • Kang, Kap-Suck (Dept. of Culinary Arts, Busan College of Information Technology) ;
  • Choi, Young-Sook (Division of Food Sciences, Sunchon National University) ;
  • Seo, Kwon-Il (Division of Food Sciences, Sunchon National University)
  • Published : 2005.12.01

Abstract

To develop a new functional food material, edible crude saponin was isolated from soybean cake using HP-20 resin and its anticancer effect and immune-activity were investigated. The saponin significantly inhibited the growth of cancer cells such as A549, MCF-7 and SW480 at a concentration of 1,000 $\mu$g/mL. Morphological changes was observed in the AS49 cells surface treated with the saponin of 1,000 $\mu$g/mL concentration. The proliferation of mouse spleen cells treated with saponin was increased in a dose-dependent manner compared with untreated control cells until the concentration of 1 $\mu$g/mL but decreased at higher concentrations than that. The NO production in marcrophage cell lines (RAW 264.7) treated with saponin was increased in a dosedependent manner compared with untreated control cells.

새로운 기능성 식품 소재를 개발하기 위하여 대두박으로 부터 HP-20 수지를 이용하여 식용조사포닌을 분리한 후 이들에 대한 항암 및 면역 활성을 조사하였다. 분리한 식용사포닌은 1,000 ${\mu}g/mL$의 농도에서 A-549, MCF-7 및 SW480과 같은 암세포주의 성장을 강하게 억제하였으며, 폐암세포주에 1000 ${\mu}g/mL$의 농도를 사포닌을 첨가였을 때 세포의 형태가 심하게 변화되었다. 사포닌은 생쥐의 비장으로부터 분리한 면역세포에 대하여 1 ${\mu}g/mL$의 농도까지 는 대조구에 비하여 그 증식을 유도하였으나 그 농도이상에서는 오히려 감소하는 경향을 보였다. 또한 대식세포주인 RAW 264.7에 사포닌의 처리 시 농도 의존적으로 NO의 함량이 높게 생성되었다.

Keywords

References

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