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http://dx.doi.org/10.9799/ksfan.2014.27.6.1033

Chemical Property and Macrophage Stimulating Activity of Polysaccharides isolated from Brown Rice and Persimmon Vinegars  

Kim, Dong-Su (Dept. of Food Science and Biotechnology, Kyonggi University)
Shin, Kwang-Soon (Dept. of Food Science and Biotechnology, Kyonggi University)
Publication Information
The Korean Journal of Food And Nutrition / v.27, no.6, 2014 , pp. 1033-1042 More about this Journal
Abstract
To elucidate the novel biological function of Korean traditional vinegars, crude polysaccharides were isolated from vinegars manufactured at home and abroad, and their chemical properties and immuno-stimulating activities were examined. Three kinds of polysaccharides from Korean brown rice vinegar (KBV-0), Japanese brown rice vinegar (JBV-0) and Korean persimmon vinegar (KPV-0) showed higher immuno-stimulating activity. Component sugar analysis indicated that KBV-0 and JBV-0 mainly consisted of mannan, whereas KPV-0 existed as pectic materials. Three polysaccharides did not show any cytotoxicity to RAW 264.7 cell, whereas RAW 264.7 cells stimulated with KBV-0, JBV-0 and KPV-0 showed enhanced production of various cytokines such as IL-6, IL-12 and TNF-${\alpha}$ in dose-dependent manners. However, the activity of KPV-0 was more potent than that of KBV-0 and JBV-0. Also, only KPV-0 augmented FcR II expression related with phagocytosis of macrophages. The results suggest among the tested vinegars, that the Korean persimmon vinegar has the most potent immune-stimulating activity, and it could possibly serve as industrial applications as functional materials.
Keywords
persimmon vinegar; brown rice vinegar; polysaccharide; RAW 264.7; immuno-stimulation;
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