Polysaccharides from a Fermented Beverage Induce Nitric Oxide and Cytokines in Murine Macrophage Cell Line

Overview

Journal J Appl Glycosci (1999)

Date 2024 Jun 12

PMID 38863952

Authors

Hideki Okada

Akira Yamamori

Naoki Kawazoe

Keiji Ueno

Shuichi Onodera

Michimasa Hirata

Affiliations

Soon will be listed here.

Abstract

Super Ohtaka, a fermented beverage of plant extracts, is prepared from approximately 50 kinds of fruits and vegetables. Natural fermentation is mainly performed by lactic acid bacteria ( spp.) and yeast ( spp.). Four water-soluble polysaccharide fractions were obtained from Super Ohtaka by dialysis, ion exchange chromatography, and gel filtration chromatography; these fractions were designated as OEP1-1, OEP1-2, OEP2, and OEP3. OEP1-1 is a polysaccharide composed solely of glucose. The other fractions contained polysaccharides composed of glucose, galactose, mannose, and a small amount of arabinose. OEP2 and OEP3 contained phosphorus, which was not detected in OEP1-1 and OEP1-2. Furthermore, the immunomodulatory activity of the polysaccharides was investigated in murine macrophage cell lines. OEP2 and OEP3 significantly induced nitric oxide (NO) secretion by macrophages in a dose-dependent manner (concentration range of 4 to 100 µg/mL). When the concentration of OEP3 was 100 µg/mL, NO production was almost identical to lipopolysaccharide (LPS; 10 ng/mL) used as a positive control. Notably, OEP3 induced NO secretion more strongly than OEP2. This trend was also observed for TNF-α, IL-1β, IL-6, and IL-12 p40 secretion. Overall, our studies on polysaccharides isolated from Super Ohtaka suggest that the fermented beverage stimulates macrophages and activates the immune system.

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