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http://dx.doi.org/10.3746/jkfn.2015.44.11.1759

Effects of Tarak, Korean Traditional Fermented Milk, on Proliferation of Immune Cells and Melanin Biosynthesis  

Kim, Soyoung (Department of Food and Nutrition, Sungshin Women's University)
Choi, Yumi (Department of Food and Nutrition, Sungshin Women's University)
Lee, Heera (Department of Food and Nutrition, Sungshin Women's University)
Park, Jisoo (Department of Food and Nutrition, Sungshin Women's University)
Han, Young-Sook (Department of Food and Nutrition, Sungshin Women's University)
Ko, Seong-Hee (The Graduate School of Cultural Industry, Sungshin Women's University)
Jang, Sung-Sik (R&BD Center, Korea Yakult Ltd.)
Kim, Soo-A (R&BD Center, Korea Yakult Ltd.)
Shim, Jae-Hun (R&BD Center, Korea Yakult Ltd.)
Yoon, Hyungeun (Department of Food and Nutrition, Sungshin Women's University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.11, 2015 , pp. 1759-1762 More about this Journal
Abstract
Tarak is a Korean traditional fermented milk product that is fermented by adding rice wine to milk. Tarak was produced with Lactobacillus paracasei ssp. paracasei M13-65-3 isolated from rice wine, and its effects on immune cell proliferation and melanin biosynthesis were investigated. Tarak extract significantly increased proliferation of T lymphocyte Jurkat clone E6-1 cells at concentrations from 10 to $100{\mu}g/mL$. Tarak inhibited activities of tyrosinase and ${\alpha}$-melanocyte-stimulating hormone-induced melanin biosynthesis in mouse skin B16-F10 cells at a concentration of $100{\mu}g/mL$. These results suggest that tarak might have functionalities for enhancing the immune system by increasing immune cell proliferation and regulating melanin biosynthesis.
Keywords
tarak; Lactobacillus; Jurkat; tyrosinase; melanin;
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Times Cited By KSCI : 6  (Citation Analysis)
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