Development of Biologically Active Compounds from Edible Plant Sources - XXV. Immunostimulating Effect of Edible Plant Extracts

摘要

In this study, the 163 edible plants that are permitted as foods by the Korea Food and Drug Administration, were extracted in methanol. Following extration, their macrophage immunostimulating effects (MIE) were examined using a macrophage from BALB/cmice at four different concentrations of plant extract, such as 10 mu g/mL, 100 ug/mL, 500 mu g/ mL, and 1,000 ug/mL, in vitro. Forty-two samples significantly showed MIEs. Among them, 20 samples had increased MIEs at higher than 10%, as compared to thenegative control group. Nineteen samples had increased MIEs at two of the plant extract concentrations, and 3 samples [Allium schoenoprasmum (chive), Aralia elata (fatsia), Capsosiphon fulvescens (seaweed fulvescens)] had increased MIEs at three of the concentration conditions. In particular, Dioscorea batatas (yam) showed MIEs at all concentrations, as well as slightly higher MIEs as compared to the positive control group. Therefore, Dioscorea batatas was evaluated to be an excellent MIE.