한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

홍삼에 의한 Caco-2 단세포층 간극의 안정화

Effect of Korean Red Ginseng on the Stability of the Tight Junction of Intestinal Epithelial Cells

  • 투고 : 2009.09.04
  • 심사 : 2010.01.21
  • 발행 : 2010.06.30
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초록

본 연구에서는 홍삼성분에 의한 장상피세포 간극(tight junction)의 안정화에 대해서 조사하였다. Transwell에 배양한 Caco-2 단세포층을 HBSS로 치환한 후 단세포층의 상층부에 홍삼추출물을 처리하고 96시간동안 배양하면서 TEER(transepithelial electrical resistance)수치의 변화를 조사하였다. 홍삼 추출물을 $20\;{\mu}g/mL$ 이하의 농도로 상층부에 첨가하였을 때에는 시간이 지남에 따라 점차 감소하는 대조구와는 달리 TEER수치가 덜 감소하였다. 한편 $130\;{\mu}g/mL$ 이상의 농도로 처리하였을 때는 TEER수치가 현저히 감소하였으나 MTT assay 결과 세포독성에 의한 것은 아니었다. 인삼으로부터 분리한 저분자물질, 다당류, 단백질, 사포닌, 폴리페놀 조획분을 각각 상층부에 첨가하였을 때, 장상피세포 간극의 안정화 활성을 나타내는 성분은 폴리페놀 및 사포닌 조획분이었으며, 전자는 높은 활성을 후자는 낮은 활성을 나타내었다. 이처럼 홍삼추출물의 폴리페놀 조획분과 사포닌 조획분은 장상피세포의 간극을 안정화시킴으로서, 식품 알레르겐의 체내유입을 차단하여 알레르기억제에 기여할 수 있을 것으로 추측된다.

Bioactive components involved in the tight junction stabilization of intestinal epithelial cells from Korean red ginseng were studied by analyzing transepithelial electrical resistance (TEER) values of the Caco-2 cell monolayer between the apical and basolateral sides for 96 hr. The treatment with less than $20\;{\mu}g/mL$ of the Korean red ginseng extract to the apical side of Caco-2 cell monolayer gave higher TEER values than the control. However, the treatment with more than $130\;{\mu}g/mL$ of the Korean red ginseng extract drastically decreased the TEER values, and these effects were not due to its cytotoxicity. When fractions of low molecular weight compounds, polysaccharides, proteins, saponins, and polyphenols derived from Korean ginseng were applied to the apical side of the Caco-2 cell monolayer, polyphenols showed high tight junction stabilizing activity and saponins showed low activity, but the others showed no significant activity. These results suggest that Korean red ginseng might be useful for the prevention of food allergy by stabilizing the tight junction of intestinal epithelial cells leading to hindering absorption of food allergens.

키워드

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