Immunological Activity of Vegetable Soup Made by Extruded Radish
2018
Kim, Y.E., Kongju National University, Gongju, Republic of Korea | Cho, E.J., Kongju National University, Gongju, Republic of Korea | Jun, H.K., Hanbit Food, Republic of Korea | Ryu, G.H., Kongju National University, Gongju, Republic of Korea | Sung, N.Y., Kongju National University, Gongju, Republic of Korea | Byun, E.H., [email protected]
This study was to demonstrate the comparison of immunological activity between vegetable soup made by fresh and extruded radish in in-vitro (bone marrow-derived macrophages and dendritic cells, and mouse splenocytes) and invivo models. In cell survival tests, extruded radish added to vegetable soup (EVS) and non-extruded radish added to vegetable soup powder (NEVS) were treated with bone-marrow derived macrophages, dendritic cells, and mouse splenocytes, and showed no cytotoxic effect at a dose below 1000 μg/mL. EVS treated cells had greater cell proliferation and cytokine [tumor necrosis factor (TNF)-alpha, interleukin (IL)-6, IL-1beta, IL-2, interferon (INF)-gamma] production when compared to the NEVS treated group. Cell surface marker (CD 80/86, MHC class I/II) expression in bone marrow-derived macrophages and dendritic cells was evenly increased in the EVS treated group. In in-vivo study, administration of EVS increased for the CD4 and CD8 T cell population in splenocyte and cytokine production (IL-2, IFN-gamma, TNF-alpha) but not Th2 type cytokines (IL-4). Therefore, adding the extruded radish is a more effective method for vegetable soup to increase immunological activity against immune cells.
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