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http://dx.doi.org/10.13103/JFHS.2022.37.1.29

Enhancement of Immune Activities of Fermented Morinda citrifolia L. (Noni) and Six Marker Compounds  

Choi, Sun-Il (Department of Food Biotechnology and Environmental Science, Kangwon National University)
Han, Xionggao (Department of Food Biotechnology and Environmental Science, Kangwon National University)
Men, Xiao (Department of Food Biotechnology and Environmental Science, Kangwon National University)
Lee, Se-Jeong (Department of Food Biotechnology and Environmental Science, Kangwon National University)
Kim, Yong Deok (NSTBIO Co., Ltd.)
La, Im-Joung (Atomy R&D Center)
Seong, Geum-Su (Korea Food Research Institute)
Lee, Ok-Hwan (Department of Food Biotechnology and Environmental Science, Kangwon National University)
Publication Information
Journal of Food Hygiene and Safety / v.37, no.1, 2022 , pp. 29-37 More about this Journal
Abstract
This study will evaluate the effect of fermented Morinda citrifolia L. extracts and its marker compounds to provide baseline data for utilizing Morinda citrifolia L. as functional health products. Morinda citrifolia L. and six marker compounds were processed on RAW 246.7 macrophage to test for XTT Cytotoxicity, measure Nitric Oxide and Cyokine formation, and analyze the expression of immune marker genes. Furthermore, LPS and fermented red ginseng extract, a common functional ingredient, are used as positive controls. Our results showed that fermented Morinda citrifolia L and six bioactive compounds did not have any cytotoxic effect in all treatment concentrations and groups. Among six bioactive compounds, SCP and ASE confirmed the formation of NO. In addition, the ASE treatment group showed increased formation of IL-6 and IL-1β and the expression of iNOS and TNF-α. Also, fermented Morinda citrifolia L extract activated the macrophage by enhancing the production of nitric oxide (NO), interleukin (IL)-6, and IL-1β, and the expression of COX2 compared to Morinda citrifolia L. extracts. The result of the study showed that Fermented Morinda citrifolia L. (Noni) and marker compound enhance the innate immunity activity and suggested that the bioactive compound could be applied as a marker compound. Thus, Fermented Morinda citrifolia L. (Noni) could be used as functional food material to develop immunity-enhancing products, and highly functional marker compounds can be utilized as the effective components.
Keywords
Morinda citrifolia L.; Fermentation; Bioactive compound; Immune function; Macrophage;
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