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Molecules 2014, 19(4), 5266-5277; doi:10.3390/molecules19045266

Immunostimulatory Effects of Polysaccharides Isolated from Makgeolli (Traditional Korean Rice Wine)

1 Division of Convergence Technology, Korea Food Research Institute, Seongnam 463-746, Korea 2 Department of Preventive Medicine, Yanbian University, Yanji 133000, China 3 Department of Food Science and Biotechnology, Kyonggi University, Suwon 443-760, Korea
* Author to whom correspondence should be addressed.
Received: 19 February 2014 / Revised: 25 March 2014 / Accepted: 18 April 2014 / Published: 23 April 2014
(This article belongs to the Section Natural Products)
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Makgeolli is a traditional Korean rice wine, reported to have various biological functions. In this study, the immunostimulatory activity of a polysaccharide from makgeolli (PSM) was investigated. The polysaccharide fraction was isolated from makgeolli by hot water extraction, ethanol precipitation, dialysis, and lyophilization. The major constituents in PSM were neutral sugars (87.3%). PSM was composed of five different sugars, glucose, mannose, galactose, xylose, and arabinose. In normal mice, PSM treatment increased the spleen index (p < 0.05) as well as splenocyte proliferation (p < 0.05) in combination with concanavalin A or lipopolysaccharide. The immunostimulatory activities of PSM were also examined in cyclophosphamide (CY)-induced immunosuppressed mice. Mice treated with PSM exhibited increased splenocyte proliferation (p < 0.05), natural killer cell activity, and white blood cell counts (p < 0.01) compared with immunosuppressed mice. These results indicate that PSM can enhance immune function in normal mice and CY-induced immunosuppressed mice.
Keywords: Makgeolli; polysaccharides; immunostimulatory activity; immunosuppression Makgeolli; polysaccharides; immunostimulatory activity; immunosuppression
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Cho, C.-W.; Han, C.-J.; Rhee, Y.K.; Lee, Y.-C.; Shin, K.-S.; Hong, H.-D. Immunostimulatory Effects of Polysaccharides Isolated from Makgeolli (Traditional Korean Rice Wine). Molecules 2014, 19, 5266-5277.

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