참치(Katsuwonus pelamis) 자숙액 농축물의 마우스 대식세포 및 비장세포에 대한 면역증강활성 = Immuno-stimulating Activities of Skipjack Tuna Katsuwonus pelamis Cooking Juice Concentrates on Mouse Macrophages and Spleen Cells

다국어 초록 (Multilingual Abstract)

Tuna cooking juice concentrate (TCJC) is by-produced during the canning processing of skipjack tuna Katsuwonus pelamis and it is well known that TCJC contains various nutritional components. Therefore, the immuno-stimulating activity of TCJC was investigated using macrophage RAW 264.7 cell line and the spleen cell isolated from BALB/c mice. The TCJC increased the production of IL-6, TNF-α, and IL-1β in a dose-dependent manner compared to the control in RAW 264.7 cells without any toxicity. In particular, the production of TNF-α was increased over 300-fold. The production of both Th1 cytokine (such as IFN-γ, TNF-α, IL-2, and IL-12) and Th2 cytokine (IL-4, IL-6, IL-10) was also increased by TCJC treatment in splenocytes. Moreover, the TCJC increased the splenocyte proliferation in a concentration-dependent manner compared to control. These results indicate that TCJC may enhance immune function by promoting various cytokine production.

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