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논문 기본 정보

자료유형
학술저널
저자정보
저널정보
한국식품영양학회 한국식품영양학회지 한국식품영양학회지 제31권 제6호
발행연도
2018.1
수록면
940 - 948 (9page)

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초록· 키워드

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The aim of this study was to investigate the immune activity of Ailantias altissima as an active ingredient on the immune enhancement by mixing ethanol extract with lactic acid bacteria (LAB). The activity of NF-κB/AP1 transcription factor increased by NF-κB activity when mixed with LAB samples rather than with the extract alone. Nitric oxide (NO) production was similar in ethanol extract alone group and LPS treatment group. Mixing Ailantias altissima extract and lactic acid bacteria led to low NO production. The cytokine productivity of TNF-α significantly increased in Ailantias altissima extract when treated with LPS, and increased even more when mixed with lactic acid bacteria. The IL-1β cytokine production was high when the Ailantias altissima extract were treated alone, but no IL-1β cytokine was produced in the mixtures with isolates. The combination of the ethanol extract of the Ailantias altissima and the lactic acid bacteria was found to be effective in the immune function. Consequently, the ingredient to combine Ailantias altissima extract and lactic acid bacteria can be effectively used for development of the health functional food on the prevention and treatment of hypoimmunities. Key words: Ailantias altissima, immunity, lactic acid bacteria

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