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Issue title: The Proceedings of the 3rd International Conference on Food Factors (ICoFF 03)
Article type: Research Article
Authors: Hur, Haeng Jeon | Lee, Ki Won | Lee, Hyong Joo
Affiliations: Department of Food Science and Technology, School of Agricultural Biotechnology, Seoul National University, Seoul 151-742, South Korea
Note: [] Address for correspondence: Professor Hyong Joo Lee Department of Food Science and Technology, Seoul National University, Shinlim-dong, Kwanak-ku, Seoul 151-742, South Korea. Tel.: +82 2 880 4853; Fax: +82 2 873 5095; E-mail: leehyjo@snu.ac.kr
Abstract: The present study investigated immunopotentiating activities of lactic acid bacteria isolated from kimchi (KLAB) in vitro. A RAW264.7 macrophage cell line was stimulated with four strains of KLAB and two strains of bifidobacteria, and then the production of nitric oxide (NO) and cytokines – tumor necrosis factor-α (TNF-α) and interleukin-6 (IL-6) – was determined. Lactobacillus plantarum, a lactic acid bacteria involved in the latent fermentation of kimchi, was the most effective for the generation of NO, TNF-α, and IL-6 in macrophage. All strains generated NO, while for the TNF-α and IL-6, only L. plantarum had significant activity. Our results indicate that L. plantarum plays an important role in the immunopotentiating activity of kimchi.
Keywords: kimchi lactic acid bacteria, immunopotentiating activity, nitric oxide, tumor necrosis factor-α, interleukin-6
Journal: BioFactors, vol. 21, no. 1-4, pp. 123-125, 2004
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