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Chaeeun Lee,Seoyoung Jeong,Young-Seo Park 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
As interest in probiotics shifts to paraprobiotics, researches on the mechanisms of paraprobiotics have been ongoing. The purpose of this study is to investigate the immunomodulatory activity of paraprobiotics prepared by heat process. Lactococcus lactis SG-030 was heat-inactivated at 95℃ for 10 min to prepare paraprobiotics. The cytotoxicity of heat-inactivated L. lactis SG-030 to macrophages was low even at higher concentrations than live cells. NO production of macrophages was in proportion to the concentration of heat-inactivated L. lactis SG-030, which indicated the high immunostimulating activity of paraprobiotics. Expression levels of TNF-⍺ and iNOS determined by qPCR showed the increase of expression of those genes in macrophages. Western blot showed the increase in the expression of JNK, P-38, and ERK in macrophages, which levels were much similar in the macrophage treated with live L. lactis SG-030 cells. This study implied that the paraprobiotics from L. lactis SG-030 had less cytotoxicity than live cells and comparable immunostimulant activity, and thereby the paraprobiotics from L. lactis SG-030 would be good candidate for health beneficial food ingredient.