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Effect of fermented soybean products intake on the overall immune safety and function in mice
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  • Effect of fermented soybean products intake on the overall immune safety and function in mice
저자명
Jae Hee Lee, Se Hee Paek, Hye Won Shin, Seung Yeon Lee, Byoung Seok Moon, Jung Eun Park, Gyeong Dong Lim, Chang Yul Kim, Yong He
간행물명
Journal of Veterinary ScienceKCI,SCIE,SCOPUS
권/호정보
2017년|18권 1호(통권65호)|pp.25-32 (8 pages)
발행정보
대한수의학회|한국
파일정보
정기간행물|ENG|
PDF텍스트(0.36MB)
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영문초록

Various functional activities have been reported for the fermented soybean products doenjang (DJ) and cheonggukjang (CGJ), although no systemic investigations of their immune functions have been conducted to date. We examined the effects of an experimental diet of DJ, CGJ, or a mixture of unfermented raw material for 4 weeks on overall immunity and immune safety in mice. No significant alterations were observed in peripheral or splenic immune cells among groups. Enhanced splenic natural killer cell activity was observed in the DJ and CGJ groups compared with the plain diet group. T helper type-1 (Th1)-mediated immune responses were enhanced in the DJ and CGJ groups with an upregulated production ratio of IFN-γ vs. IL-4 and IgG2a vs. IgG1 in stimulated splenic T and B cells, respectively. Resistance to Listeria monocytogenes infection was observed in the DJ and CGJ groups. Overall, the results of this study suggest that DJ and CGJ intake consolidates humoral and cellular immunity to Th1 responses.

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