Abstract Studies on Intestinal Immunocompetence and Functions of Jehotang Ji Myoung Soon Dept. of Culinary & Foodservice Management The Graduate School of Sejong University In this study, the traditional process of preparing an herb beverage named ‘the Jehotang’ was re-enacted in line with documente...
Abstract Studies on Intestinal Immunocompetence and Functions of Jehotang Ji Myoung Soon Dept. of Culinary & Foodservice Management The Graduate School of Sejong University In this study, the traditional process of preparing an herb beverage named ‘the Jehotang’ was re-enacted in line with documented records. The beverage was evaluated for its effect on intestinal bacteria by using liquid culture method and agar diffusion method. It was also estimated for bacterial activity in feces. To study the intestinal immunocompete nce, the growth ability of immune cell in vitro and the quantity of IgA (sIgA) secreted in intestine of the mice after oral administration of the hot water extract of Jehotang were observed. The immune activity concerned with intestinal inflammation was also viewed by the cell based Luciferase assay screening system. Chemical constituents of Jehotang were identified by analyzing it using HPLC-GC/MS. Taste strength on dilution was evaluated sensibly. 1. The procedure to prepare Jehotang was scientifically re-enacted as it was written in the Dongheebogam, the book written by Heojoon in 1610 on Korean traditional medicine. Jehotang contains 24.2% of moisture, 1.3% crude fat, 1.4% crude protein, 0.7% ash, 7.4% dietary fiber, 0.2% salinity, 78.39 Brix saccharinity at 25℃ and pH3.2. 2. To look into the effect of Jehotang on improvement of intestinal function, the growth activity was observed to the strains of typically useful bacteria to intestine such as Bifidobaterium logum, Lactobacillus sp., L. acidophilus and Cl. Perferingens. The bacteria were inoculated into the liquid media of modified EG added with hot water extract of Jehotang. In result, the effect of the extract on growth activity of the strains of B. logum and Lactobacillus was excellent at the extract’s concentration of 0.1 mg/ml. Especially, the extract activated the growth of L. acidophilus at maximum 1.8 times more than the control, making it presumed that the extract might contain favorable factors for growing the lactobacilli. 3. While ascertaining the effect on intestinal bacteria by agar diffusion method, the strains of Lactobacillus sp. and L. acidophilus revealed the activated circles with wide diameter, 12mm and 24mm at the concentration of 10 mg/disc of the extract. 4. It was observed that the materials for Jehotang had activity to promote growth of the strains Lactobacillus sp. and Lactobacillus acidophilus, and that Pruaus mume had a strong growth activity to Lactobacillus sp. with the activated circles of minimum 15mm and maximum 19mm in diameter at the concentration of 10mg/ml, preventing the growth of bad strain, C. perfringens. 5. In the result of looking into the activity of intestinal bacteria in feces, the beneficial bifidobacteria and lactobacillus were remarkably increased while treated with Jehotang. Lactobacillus showed increased activity even if honey was withdrawn from Jehotang formula. In contrast to lactobacillus, the growth of harmful E. coli was prevented at all the lots of samples treated with Jehotang. 6. In in vitro experiment to examine the influence of the hot water extract of Jehotang on proliferation of the splenocytes and Peyer’s patch cells taking the lead in intestinal immune reaction, the ability of immune activation at the concentration of 1mg/ml was increased 1.3 fold higher in the lot with the extract and 1.4 fold higher in the lot with ConA and LPS than that of the control, and the proliferation ability of Peyer’s patch cells at the concentration of 1mg/ml was increased 1.6 fold higher than that of the control. 7. The quantitative determination of IgA in the intestine sample separated from the mice of 6 weeks old ICR line, which were administered with the hot water extract of Jehotang at amount of 500mg/kg/day for 15 days, reveled that the average amount of intestinal immune exudates, IgA, was increased 2.4 fold, even up to maximum 3 fold. 8. In the analysis of blood of the mice administered with the hot water extract of Jehotang, the lymphocytes was decreased to 4% compared to the control, the granulocytes was increased to 4%, and the other changes in the blood component were not observed. 9. The experiment on immune activity related to intestinal inflammation was done by determining the physiological activity by the cell based Luciferase assay screening system to study the effect of Jehotang on immune action of blood itself. In result, Jehotang got the revelation of cytokain TNFσ, that induces inflammation, decreased significantly compared to the anti-inflammation cytokine, IL-10, indicating that Jehotang could inhibit inflammation reaction. 10. In the analysis of component’s pattern of Jehotang prepared by boiling it in water for 3, 5, 8 and 12 hours each according to the method written in the Dongheebogam, the percentage area of each components extracted at 3, 5, 8 and 12 hours each, were increased to 1.297%, 4.046%, 7.178% and 11.499% respectively. The spectroscopic characteristics of the peak by UV/Vis spectrum showed a strong absorbance at 280nm, implicating that was an unsaturated fatty acidic material. The compound was identified (Z)-9-Octadecenoic Acid by GC/MS. 12. the most important factor in sensory test, the lot diluted by 7 fold got the highest 3.5 marks, being 3.00 in sourness, 2.64 sweetness, 2.50 herb flavor and 3.00 brownness, showing that the sourness and the brownness were common, while the sweetness and the herb flavor were weak. As above, the traditional beverage native to Korea, Jehotang was proved to have healthy functions as a medicine and as a food as well, exasperating the function of the body been tired with heat of summer, appeasing thirst, building up health and increasing immunity of our body by controlling intestinal function. And the result that the 12 hours of heating in double boiling Jehotang and the 7 fold dilution of it when drinking were acknowledged to
Abstract Studies on Intestinal Immunocompetence and Functions of Jehotang Ji Myoung Soon Dept. of Culinary & Foodservice Management The Graduate School of Sejong University In this study, the traditional process of preparing an herb beverage named ‘the Jehotang’ was re-enacted in line with documented records. The beverage was evaluated for its effect on intestinal bacteria by using liquid culture method and agar diffusion method. It was also estimated for bacterial activity in feces. To study the intestinal immunocompete nce, the growth ability of immune cell in vitro and the quantity of IgA (sIgA) secreted in intestine of the mice after oral administration of the hot water extract of Jehotang were observed. The immune activity concerned with intestinal inflammation was also viewed by the cell based Luciferase assay screening system. Chemical constituents of Jehotang were identified by analyzing it using HPLC-GC/MS. Taste strength on dilution was evaluated sensibly. 1. The procedure to prepare Jehotang was scientifically re-enacted as it was written in the Dongheebogam, the book written by Heojoon in 1610 on Korean traditional medicine. Jehotang contains 24.2% of moisture, 1.3% crude fat, 1.4% crude protein, 0.7% ash, 7.4% dietary fiber, 0.2% salinity, 78.39 Brix saccharinity at 25℃ and pH3.2. 2. To look into the effect of Jehotang on improvement of intestinal function, the growth activity was observed to the strains of typically useful bacteria to intestine such as Bifidobaterium logum, Lactobacillus sp., L. acidophilus and Cl. Perferingens. The bacteria were inoculated into the liquid media of modified EG added with hot water extract of Jehotang. In result, the effect of the extract on growth activity of the strains of B. logum and Lactobacillus was excellent at the extract’s concentration of 0.1 mg/ml. Especially, the extract activated the growth of L. acidophilus at maximum 1.8 times more than the control, making it presumed that the extract might contain favorable factors for growing the lactobacilli. 3. While ascertaining the effect on intestinal bacteria by agar diffusion method, the strains of Lactobacillus sp. and L. acidophilus revealed the activated circles with wide diameter, 12mm and 24mm at the concentration of 10 mg/disc of the extract. 4. It was observed that the materials for Jehotang had activity to promote growth of the strains Lactobacillus sp. and Lactobacillus acidophilus, and that Pruaus mume had a strong growth activity to Lactobacillus sp. with the activated circles of minimum 15mm and maximum 19mm in diameter at the concentration of 10mg/ml, preventing the growth of bad strain, C. perfringens. 5. In the result of looking into the activity of intestinal bacteria in feces, the beneficial bifidobacteria and lactobacillus were remarkably increased while treated with Jehotang. Lactobacillus showed increased activity even if honey was withdrawn from Jehotang formula. In contrast to lactobacillus, the growth of harmful E. coli was prevented at all the lots of samples treated with Jehotang. 6. In in vitro experiment to examine the influence of the hot water extract of Jehotang on proliferation of the splenocytes and Peyer’s patch cells taking the lead in intestinal immune reaction, the ability of immune activation at the concentration of 1mg/ml was increased 1.3 fold higher in the lot with the extract and 1.4 fold higher in the lot with ConA and LPS than that of the control, and the proliferation ability of Peyer’s patch cells at the concentration of 1mg/ml was increased 1.6 fold higher than that of the control. 7. The quantitative determination of IgA in the intestine sample separated from the mice of 6 weeks old ICR line, which were administered with the hot water extract of Jehotang at amount of 500mg/kg/day for 15 days, reveled that the average amount of intestinal immune exudates, IgA, was increased 2.4 fold, even up to maximum 3 fold. 8. In the analysis of blood of the mice administered with the hot water extract of Jehotang, the lymphocytes was decreased to 4% compared to the control, the granulocytes was increased to 4%, and the other changes in the blood component were not observed. 9. The experiment on immune activity related to intestinal inflammation was done by determining the physiological activity by the cell based Luciferase assay screening system to study the effect of Jehotang on immune action of blood itself. In result, Jehotang got the revelation of cytokain TNFσ, that induces inflammation, decreased significantly compared to the anti-inflammation cytokine, IL-10, indicating that Jehotang could inhibit inflammation reaction. 10. In the analysis of component’s pattern of Jehotang prepared by boiling it in water for 3, 5, 8 and 12 hours each according to the method written in the Dongheebogam, the percentage area of each components extracted at 3, 5, 8 and 12 hours each, were increased to 1.297%, 4.046%, 7.178% and 11.499% respectively. The spectroscopic characteristics of the peak by UV/Vis spectrum showed a strong absorbance at 280nm, implicating that was an unsaturated fatty acidic material. The compound was identified (Z)-9-Octadecenoic Acid by GC/MS. 12. the most important factor in sensory test, the lot diluted by 7 fold got the highest 3.5 marks, being 3.00 in sourness, 2.64 sweetness, 2.50 herb flavor and 3.00 brownness, showing that the sourness and the brownness were common, while the sweetness and the herb flavor were weak. As above, the traditional beverage native to Korea, Jehotang was proved to have healthy functions as a medicine and as a food as well, exasperating the function of the body been tired with heat of summer, appeasing thirst, building up health and increasing immunity of our body by controlling intestinal function. And the result that the 12 hours of heating in double boiling Jehotang and the 7 fold dilution of it when drinking were acknowledged to
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