Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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In vitro and In vivo Effects of Gelidium amansii on Intestinal Immune System

  • Jun, Woo-Jin (Department of Food and Nutrition, Chonnam National University) ;
  • Kim, Se-Han (Department of Food and Biotechnology, School of Life Sciences and Biotechnology, Korea University) ;
  • Lee, Dae-Hee (Department of Food and Biotechnology, School of Life Sciences and Biotechnology, Korea University) ;
  • Chun, Jin-Woong (Korea Research Institute of Bioscience and Biotechnology) ;
  • Sim, Sang-In (Division of Plant Resources & Environment, Gyeongsang National University) ;
  • Lee, Kwang-Won (Division of Food Science, College of Life and Environmental Sciences, Korea University) ;
  • Cho, Hong-Yon (Department of Food and Biotechnology, School of Life Sciences and Biotechnology, Korea University) ;
  • Hong, Bum-Shik (Department of Food and Biotechnology, School of Life Sciences and Biotechnology, Korea University)
  • Published : 2005.02.28
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Abstract

Purified compound with intestinal immune system-modulating properties, GWE-2c, was isolated from methanol extract of Gelidium amansii by sequential procedures with silica gel column, LH-20 Sephadex gel column, and thin-layer chromatographies. In the presence of GWE-2c, strong immunoactivity in Peyers patch cell-mediated bone marrow cells was observed in vitro. In vivo intestinal immune-modulating activity was also enhanced by crude phenolic compound (GWE) of G. amansii in a dose-dependent manner. Investigation of production of several cytokines in Peyer's patch cells upon stimulation with GWE in vivo revealed the levels of granulocyte-macrophage colony-stimulating factor (GM-CSF) and interleukin (IL)-6 increased. Results suggest that the phenolic compound from G. amansii represents immunopotentiator and biological response modifier at in vitro and in vivo levels.

Keywords

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