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dc.contributor.authorLee, Dae-Young-
dc.contributor.authorShin, Myoung-Sook-
dc.contributor.authorShin, Kwang-Soon-
dc.date.accessioned2024-01-20T03:00:33Z-
dc.date.available2024-01-20T03:00:33Z-
dc.date.created2021-09-04-
dc.date.issued2016-12-
dc.identifier.issn1096-620X-
dc.identifier.urihttps://pubs.kist.re.kr/handle/201004/123393-
dc.description.abstractBrown rice has nutritional benefits due to its abundant nutrients and high dietary fiber content. However, it is often consumed in a fermented form for improved chewy texture and digestibility. In this study, a polysaccharide, FBR-4a, was isolated from fermented brown rice and its chemical composition was analyzed. In addition, its immune-stimulating activity was determined using RAW264.7 cells. FBR-4a is a carbohydrate and consists of nine types of monosaccharides, including galactose, arabinose, rhamnose, mannose, fucose, xylose, glucose, galacturonic acid, and glucuronic acid. FBR-4a increased the gene expression of iNOS and IL-6 and enhanced the production of immune-stimulatory molecules (nitric oxide [NO], IL-6, and TNF-alpha) in RAW264.7 cells. Western blot analysis showed that FBR-4a phosphorylated the mitogen-activated protein kinases, NF-kappa B and c-Jun (major component of AP-1 transcription factor) in RAW264.7 cells, in a concentration-dependent manner. FBR-4a-induced IL-6 and NO production was completely suppressed by I kappa B alpha and JNK inhibition, but not by ERK and p38 inhibition. Furthermore, the phosphorylation of c-Jun was also suppressed by I kappa B alpha and JNK inhibition. These findings suggest that FBR-4a isolated from fermented brown rice has immune potentiation activity on macrophages through I kappa B alpha and JNK signaling pathways, which play a central role in IL-6 and NO production.-
dc.languageEnglish-
dc.publisherMARY ANN LIEBERT, INC-
dc.subjectKOREAN CITRUS HALLABONG-
dc.subjectI-KAPPA-B-
dc.subjectCELL-
dc.subjectRECEPTORS-
dc.subjectIMMUNITY-
dc.subjectPEELS-
dc.titleCharacterization of Macrophage-Activating Polysaccharide Isolated from Fermented Brown Rice-
dc.typeArticle-
dc.identifier.doi10.1089/jmf.2016.3742-
dc.description.journalClass1-
dc.identifier.bibliographicCitationJOURNAL OF MEDICINAL FOOD, v.19, no.12, pp.1147 - 1154-
dc.citation.titleJOURNAL OF MEDICINAL FOOD-
dc.citation.volume19-
dc.citation.number12-
dc.citation.startPage1147-
dc.citation.endPage1154-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.description.journalRegisteredClasskci-
dc.identifier.wosid000391505500006-
dc.identifier.scopusid2-s2.0-85006747562-
dc.relation.journalWebOfScienceCategoryChemistry, Medicinal-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.relation.journalWebOfScienceCategoryNutrition & Dietetics-
dc.relation.journalResearchAreaPharmacology & Pharmacy-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalResearchAreaNutrition & Dietetics-
dc.type.docTypeArticle-
dc.subject.keywordPlusKOREAN CITRUS HALLABONG-
dc.subject.keywordPlusI-KAPPA-B-
dc.subject.keywordPlusCELL-
dc.subject.keywordPlusRECEPTORS-
dc.subject.keywordPlusIMMUNITY-
dc.subject.keywordPlusPEELS-
dc.subject.keywordAuthorbrown rice-
dc.subject.keywordAuthorFBR-4a-
dc.subject.keywordAuthorimmunomodulatory agent-
dc.subject.keywordAuthorNF-kappa B signaling pathway-
dc.subject.keywordAuthorJNK signaling pathway-
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