畜産物利用2

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

*伊藤 優里¹、服部 茉優^1,2、我部 加菜子¹、大谷 朱里¹、長澤 麻央¹、林 利哉¹ (1. 名城大院農、2. 名文理大健康生活)

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.