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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.12
- 수록면
- 961 - 966 (6page)
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초록· 키워드
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This research was carried out to evaluate the value of tofu containing mushroom as a immunomodulator. Tofu was made using CaSO4·2H<sub>2</sub>O or Lactobacillus extract as a coagulant after adding powder of fruit bodies or mycelia of Letino edodes and Lepista nuda to soybean milk. Proximate compositions of tofu and tofu containing mushroom were analyzed. Levels of interferon-γ (IFN-γ), interleukin-4 (IL-4) and tumor necrosis factor-α (TNF-α) in culture media of lymphocytes collected from mouse spleens after being injected with mushroom, regular tofu, or tofu made with mushroom were measured by sandwich ELISA. In addition, concentrations of IgG1, IgG2a and IgE in plasma or lymphocyte culture media were analyzed. Crude protein, crude lipid and crude ash were decreased in tofu containing mushroom but phosphorus was increased significantly. IFN-γ concentration was significantly decreased in mice injected with fruit body or tofu alone. IL-4 level was decreased significantly in mice injected with tofu containing fruit body of L. edodes. However, TNF-α was increased in mice injected with tofu containing fruit body of L. edodes. Plasma levels of IgG1were increased in almost all groups, while there was no significant change in IgG2a levels among treated mice groups. Concentrations of IgG1 andIgG2a were increased significantly in lymphocyte culture media of mice injected with tofu containing mushroom. Plasma levels of IgE level was significantly increased in mice injected with tofu or fruit body of L. edodes, but not in mice treated with tofu containing mushroom. These results showed that tofu with mushroom affected immune activities, and it seems valuable to consider developing the mixture of tofu and L. edodes as an immunomodulator.
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참고문헌 (20)
참고문헌 신청
1. [학술지(정기간행물)] - Michichiro S / 1988 / The hypocholesterolemic action of the undestion frection of soybean in rats / Atherosclerosis 72 : 115 ~ 117
2. [단행본] - Snyder HE / 1987 / Nutritional attributes of soybean products, In Soybean / AVI Books Van Nostrand Reinhold co : 163 ~ 187
3. [학술지(정기간행물)] - Park YJ / 2003 / Effect of garlic addition on guality and storage characteristics of soybean curd (Tofu) / J Korean Soc Agric Chem Biotechnol 46 : 329 ~ 332
4. [학술지(정기간행물)] - 김종국 / 2007 / 동결건조 양파분말을 첨가한 두부의 품질특성 / 한국식품저장유통학회지 14 (1) : 47 ~ 53
5. [학술지(정기간행물)] - 박복희 / 2008 / 노랑 파프리카즙 첨가가 두부의 품질 특성에 미치는 영향 / 한국식품조리과학회지 24 (4) : 439 ~ 444
2. [단행본] - Snyder HE / 1987 / Nutritional attributes of soybean products, In Soybean / AVI Books Van Nostrand Reinhold co : 163 ~ 187
3. [학술지(정기간행물)] - Park YJ / 2003 / Effect of garlic addition on guality and storage characteristics of soybean curd (Tofu) / J Korean Soc Agric Chem Biotechnol 46 : 329 ~ 332
4. [학술지(정기간행물)] - 김종국 / 2007 / 동결건조 양파분말을 첨가한 두부의 품질특성 / 한국식품저장유통학회지 14 (1) : 47 ~ 53
5. [학술지(정기간행물)] - 박복희 / 2008 / 노랑 파프리카즙 첨가가 두부의 품질 특성에 미치는 영향 / 한국식품조리과학회지 24 (4) : 439 ~ 444
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UCI(KEPA) : I410-ECN-0101-2018-059-003065292