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http://dx.doi.org/10.3746/jkfn.2015.44.2.191

Chemical Characteristics and Immuno-Stimulatory Activity of Polysaccharides from Fermented Vinegars Manufactured with Different Raw Materials  

Kim, Dong-Su (Department of Food Science and Biotechnology, Kyonggi University)
Hurh, Byung Serk (Sempio Food Company)
Shin, Kwang-Soon (Department of Food Science and Biotechnology, Kyonggi University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.2, 2015 , pp. 191-199 More about this Journal
Abstract
To elucidate the immuno-stimulatory activity of traditional fermented vinegar, six kinds of crude polysaccharides were isolated from traditional fermented vinegars manufactured with different raw materials in domestic or foreign countries, after which their chemical properties and immuno-stimulatory activities were evaluated. Of the six samples, three kinds of crude polysaccharides prepared from Korean brown rice vinegar (KBV-0), Japanese brown rice vinegar (JBV-0), and Korean persimmon vinegar (KPV-0) showed higher yields and interleukin (IL)-6 production by macrophages and were thus selected for further study. Anti-complementary activities of KBV-0, KPV-0, and JBV-0 increased dose-dependently. KBV-0 and KPV-0 showed higher anti-complementary activities ($ITCH_{50}$ 62 and 65%) than JBV-0 at $1,000{\mu}g/mL$. KBV-0, KPV-0, and JBV-0 did not affect growth of peritoneal macrophages at a dose of 1.6 to $1,000{\mu}g/mL$, where as they significantly augmented production of IL-6, IL-12, and TNF-${\alpha}$ in a dose-dependent manner. However, immuno-stimulatory activity of KPV-0 was the most potent among the tested polysaccharides. These results suggest that Korean fermented vinegars contain selected polysaccharides that confer immuno-stimulatory activities beneficial to human health.
Keywords
fermented vinegar; polysaccharide; anti-complementary activity; macrophage; cytokine;
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