畜産物利用2

[V-16-24] Study on Immunostimulatory Action of Meat Products Fermented with Psychrotrophic Lactic Acid Bacteria

*Yuri Ito¹, Mayu Hattori^1,2, Kanako Gabe¹, Akari Otani¹, Mao Nagasawa¹, Toshiya Hayashi¹ (1. Meijo Univ., 2. Nagoya Bunri Univ.)

The purpose of the present study was to contribute to human health through the development of fermented meat products that can maintain and enhance immune function by daily consumption. The murine macrophage RAW264 cells were cultured with water-soluble extracts derived from fermented or unfermented meat products. After 24 hours of stimulation, TNF-α and nitric oxide production, phagocytic activity and cell morphological changes were evaluated. RAW264 cells with fermented meat samples showed significant increases in TNF-α and nitric oxide production and phagocytosis rate compared to RAW264 cells with unfermented meat samples. Additionally, the fermented meat samples induced morphological changes in RAW264 cells apparently. The present results indicate that water-soluble extracts derived from fermented meat products promote macrophage activation. Dietary intake of fermented meat products would help to maintain our health via improvement of immune function.