The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect of King Oyster Mushroom (Pleurotus eryngii) Extracts on the Activation of Spleen Cells and Macrophage in Mice

새송이버섯 열수 추출물이 마우스 비장세포와 대식세포의 활성에 미치는 효과

  • Kim, Kyoung-Ok (Dept. of Food Service Management and Nutrition, Kongju National University) ;
  • Ryu, Hye-Sook (Dept. of Food and Nutrition, College of Health Sciences, Sangji University)
  • 김경옥 (공주대학교 외식상품학과) ;
  • 류혜숙 (상지대학교 보건과학대학 식품영양학과)
  • Received : 2017.03.11
  • Accepted : 2017.05.25
  • Published : 2017.06.30
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Abstract

King oyster mushroom (Pleurotus eryngii), an improved species of oyster mushroom, is a popular ingredient in Asian cuisine. Spleen cells were treated with various concentrations (0, 5, 10, 50, 100, 250, 500, and $1,000{\mu}g/mL$) of king oyster water extracts (KOWE); then, the proliferation of the cells was measured 24, 48, and 72 h after each treatment. Also, type 1 T helper cytokine productions ($TNF-{\alpha}$, $IFN-{\gamma}$, and IL-2) were measured in activated macrophage by KOWE in seven concentrations. Under the condition of its 50, 100, 250, and $1,000{\mu}g/mL$ for 48 h, the proliferation of cells was increased. However, there was no significant fluctuation in the spleen cells proliferation for 24 and 72 h-long KOWE exposure. To determine cytokine ($TNF-{\alpha}$, $IFN-{\gamma}$, IL-2) productions of type 1 T helper cells, macrophage was stimulated by KOWE for 48 h. Treatment of KOWE gave a rise to the levels of $TNF-{\alpha}$ and $IFN-{\gamma}$, but not in that of IL-2 productions. These results suggest that king oyster mushroom water extracts may be beneficial for enhancing immune functions in its high concentration.

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References

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