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2025 Vol.38, Issue 2

Research Article

Immunostimulatory Effect and Changes in Components of Unripe Citrus Fruits Fermented with Bacillus subtilis and Lactobacillus sakei

Bacillus subtilis 및 Lactobacillus sakei를 이용한 풋귤 발효물의 면역증진 효과와 성분 변화 연구

Seon-A Yoon1
,
Ho Bong Hyun2
,
Hyejin Hyeon2
,
Ji seok Han2
,
Miye Kwon1
,
Ji-Gweon Park3
,
Sang-chul Han4
,
Hye-jin Boo5
,
Young-min Ham6
윤 선아1
,
현 호봉2
,
현 혜진2
,
한 지석2
,
권 미예1
,
박 지권3
,
한 상철4
,
부 혜진5
,
함 영민6
1Senior Researcher, Biodiversity Research Institute, Clean Bio Business Division, Jeju Technopark, Jeju 63608, Korea
2Researcher, Biodiversity Research Institute, Clean Bio Business Division, Jeju Technopark, Jeju 63608, Korea
3Division Director, Biodiversity Research Institute, Clean Bio Business Division, Jeju Technopark, Jeju 63608, Korea
4Post-Doc, Department of Medicine, School of Medicine, Jeju National University, Jeju 63243, Korea
5Professor, Department of Medicine, School of Medicine, Jeju National University, Jeju 63243, Korea
6Team Leader, Biodiversity Research Institute, Clean Bio Business Division, Jeju Technopark, Jeju 63608, Korea
1(재)제주테크노파크 청정바이오사업본부 생물종다양성연구소, 선임연구원
2(재)제주테크노파크 청정바이오사업본부 생물종다양성연구소, 연구원
3(재)제주테크노파크 청정바이오사업본부 생물종다양성연구소, 연구소장
4국립제주대학교 의과대학 의학과, 박사후연구원
5국립제주대학교 의과대학 의학과, 교수
6(재)제주테크노파크 청정바이오사업본부 생물종다양성연구소, 팀장
*Corresponding Author
1 April 2025. pp. 149-160
PDF XML Citation
Abstract

In this study, we investigated the immune-enhancing effects of mixed bacteria fermentation products of unripe Citrus unshiu Marcov. on RAW264.7 macrophages and the changes in flavonoid content according to fermentation conditions. Unripe Citrus unshiu Marcov. dried powder (UCP) were fermented with Bacillus subtilis B21043 (BS) and Lactobacillus sakei B21065 (LS), which were isolated from traditional fermented foods. When the two bacteria were mixed and fermented, the production of nitric oxide (NO) in RAW264.7 macrophages significantly increased in a dose-dependent manner. In addition, when the fermentation time was varied, the secretion of tumor necrosis factor-α (TNF-α) and interleukin-6 (IL-6) significantly increased in a dose-dependent manner in the 48-hour fermentation group compared to the others at a lower concentration. In addition, when the amount of UCP used was changed, the test group using 30 g produced the highest levels of TNF-α and IL-6. Flavonoid content analysis was performed using high performance liquid chromatograph. There was no significant difference in the flavonoid content according to the type of bacteria, but as the fermentation time passed and the amount of UCP used increased, the content of naringenin and hesperetin, which are aglycone flavonoids, increased. Therefore, fermented unripe citrus fruits can be used as a functional food material for developing immune-enhancing products and ingredients.

Keywords
Fermentation
Flavonoid
Immune-enhancing
Unripe Citrus unshiu Marcov.
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Information
  • Publisher :The Plant Resources Society of Korea
  • Publisher(Ko) :한국자원식물학회
  • Journal Title :Korean Journal of Plant Resources
  • Journal Title(Ko) :한국자원식물학회지
  • Volume : 38
  • No :2
  • Pages :149-160
  • Received Date : 2025-01-06
  • Revised Date : 2025-03-17
  • Accepted Date : 2025-03-17
  • DOI :https://doi.org/10.7732/kjpr.2025.38.2.149
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