RESUMEN
Barley is commonly used in many food and health products. We have previously demonstrated the macrophage-stimulating properties of polysaccharides derived from fermented barley. In this study, three polysaccharide fractions (BF-I-III) were purified from fermented barley and their monosaccharide composition was analyzed. Their immune-stimulatory activities and intracellular signaling pathways were also studied in RAW264.7 cells. Among the three fractions, BF-I exhibited enhanced macrophage activation properties, such as inducing the production of IL-6, IL-12, and TNF-α. However, BF-II and BF-III showed moderate effects on RAW 264.7 cells. BF-I treatment led to the phosphorylation of MAPKs, NF-κB, and c-Jun (major component of AP-1 transcription factor) and induced the nuclear translocation of p65 in RAW264.7 cells. In addition, experiments with neutralizing antibodies showed that Dectin-1, toll-like receptor (TLR) 4, scavenge receptor (SR), and CD14 were mainly involved in the stimulation of nitric oxide (NO) production by BF-I which was suppressed by the inhibition of JNK phosphorylation. These findings suggest that BF-I, isolated from fermented barley, has an immune potentiation activity on macrophages, where it activates the JNK signaling pathway via several macrophage receptors including dectin-1, TLR4, SR, and CD14.
Asunto(s)
Hordeum/química , Activación de Macrófagos/inmunología , Macrófagos/inmunología , Macrófagos/metabolismo , Polisacáridos/inmunología , Transducción de Señal , Animales , Biomarcadores , Supervivencia Celular , Fraccionamiento Químico , Cromatografía , Citocinas/biosíntesis , Fermentación , Mediadores de Inflamación/metabolismo , Ratones , Proteínas Quinasas Activadas por Mitógenos/metabolismo , Peso Molecular , FN-kappa B/metabolismo , Fosforilación , Extractos Vegetales , Polisacáridos/química , Polisacáridos/aislamiento & purificación , Células RAW 264.7 , Transducción de Señal/efectos de los fármacos , Azúcares/químicaRESUMEN
The objective of this study was to investigate characteristics and functionality of yogurt applied red ginseng extract. Yogurts added with red ginseng extract (0.5, 1, 1.5, and 2%) were produced using Lactobacillus acidophilus and Streptococcus thermophilus and stored at refrigerated temperature. During fermentation, pH was decreased whereas titratable aicidity and viable cell counts of L. acidophilus and S. thermophilus were increased. The composition of yogurt samples was measured on day 1, an increase of red ginseng extract content in yogurt resulted in an increase in lactose, protein, total solids, and ash content, whereas fat and moisture content decreased. The pH value and cell counts of L. acidophilus and S. thermophilus were declined, however titratable acidity was increased during storage period. The antioxidant capacity was measured as diverse methods. During refrigerated storage time, the value of antioxidant effect was decreased, however, yogurt fortified with red ginseng extract had higher capacity than plain yogurt. The antioxidant effect was improved in proportion to concentration of red ginseng extract. These data suggests that red ginseng extract could affect to reduce fermentation time of yogurt and enhance antioxidant capacity.
RESUMEN
The optimization of the conversion of ginseng saponin glycosides to 20(S)-ginsenoside Rg(3) by enzymatic transformation was carried out using response surface methodology (RSM) based on a 2(3) factorial central composite design. The production of 20(S)-ginsenoside Rg(3) using several commercial enzymes indicated that the enzyme Cellulase-12T was the most efficient at producing 20(S)-ginsenoside Rg(3). To optimize the enzymatic production of 20(S)-ginsenoside Rg(3), response surface methodology was applied to determine the ideal amount of white ginseng extract, Cellulase-12T and reaction time. These results indicate that white ginseng extract (1.67%) treated with Celluase-12T (3.67%) for 72 hours had 4 times the quantity of 20(S)-ginsenoside Rg(3) compared to commercial white ginseng extract.