Literature DB >> 25230138

Immunostimulatory activity of isoflavone-glycosides and ethanol extract from a fermented soybean product in human primary immune cells.

Jae-Ho Choi1, Mi Ja Chung, Do-Youn Jeong, Deog-Hwan Oh.   

Abstract

Sasang constitutional medicine is a major branch of Korean traditional oriental medicine. Constitutions of Sasang medicine are classified into Taeyangin, Taeumin, Soyangin, and Soumin. We investigated immunostimulatory activities of fermented soybean product (FSP) extracts and their major bioactive compounds, isoflavone glycosides in primary immune cells isolated from the blood of Soyangin, Taeumin, and Soeumin volunteers. Results showed that the cell proliferation, nitrite, tumor necrosis factor (TNF)-α mRNA, interleukin (IL)-6 mRNA, inducible nitric oxide synthase (iNOS) mRNA, cyclooxygenase-2 (COX-2) mRNA, TNF-α protein, and IL-6 protein production of immune cells treated with a 70% ethanol Doenjang extract (DJ), a 70% ethanol Kochujang extract (KCJ), and a 70% ethanol Cheonggukjang extract (CGJ), respectively, were significantly increased, and its immunostimulatory activities by both DJ and CGJ was higher than that of KCJ in primary immune cells isolated from the blood of Soyangin volunteers. However, the cell proliferation, nitrite, TNF-α mRNA, IL-6 mRNA, iNOS mRNA, COX-2 mRNA, TNF-α protein, and IL-6 protein production by both KCJ and CGJ was higher than that of DJ in primary immune cells isolated from the blood of Taeumin and Soeumin volunteers. The major bioactive compounds, isoflavone-glycosides, in FSP were daidzin, glycitin, and genistin. Daidzin, glycitin, and genistin were used to treat primary immune cells in the same condition, the cell proliferation; iNOS mRNA expression and nitrite concentration of daidzin, glycitin, or genistin-treated immune cells isolated from the blood of Soyangin volunteers was higher than that of Taeumin and Soeumin volunteers. The effect of DJ and isoflavone glycosides on immunostimulatory activities showed similar trends.

Entities:  

Keywords:  fermented soybean product; immunostimulatory activity; isoflavone; primary cells

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Year:  2014        PMID: 25230138     DOI: 10.1089/jmf.2013.3040

Source DB:  PubMed          Journal:  J Med Food        ISSN: 1096-620X            Impact factor:   2.786


  5 in total

1.  Effect of fermentation times and extracting solvents on the in vitro immune potentials of the soluble extracts of mucor-fermented Mao-tofu.

Authors:  Xin Liu; Xin-Huai Zhao
Journal:  Food Sci Biotechnol       Date:  2017-05-29       Impact factor: 2.391

2.  Astragalin and Isoquercitrin Isolated from Aster scaber Suppress LPS-Induced Neuroinflammatory Responses in Microglia and Mice.

Authors:  Eun Hae Kim; Youn Young Shim; Hye In Lee; Sanghyun Lee; Martin J T Reaney; Mi Ja Chung
Journal:  Foods       Date:  2022-05-22

Review 3.  Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review.

Authors:  Jayanta Kumar Patra; Gitishree Das; Spiros Paramithiotis; Han-Seung Shin
Journal:  Front Microbiol       Date:  2016-09-28       Impact factor: 5.640

Review 4.  Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang.

Authors:  Il-Sup Kim; Cher-Won Hwang; Woong-Suk Yang; Cheorl-Ho Kim
Journal:  Int J Mol Sci       Date:  2021-05-27       Impact factor: 5.923

Review 5.  Impact of Bacillus in fermented soybean foods on human health.

Authors:  Trishala Gopikrishna; Harini Keerthana Suresh Kumar; Kumar Perumal; Elavarashi Elangovan
Journal:  Ann Microbiol       Date:  2021-07-17       Impact factor: 2.112

  5 in total

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