J. Vet. Sci. 2017; 18(1): 25-32  
Effect of fermented soybean products intake on the overall immune safety and function in mice
Jae Hee Lee1, Se Hee Paek2, Hye Won Shin2, Seung Yeon Lee2, Byoung Seok Moon2, Jung Eun Park1, Gyeong Dong Lim1, Chang Yul Kim1, Yong Heo1,*
1Department of Occupational Health, Catholic University of Daegu, Gyeongsan 38430, Korea
2Foods Research Institute, CJ CheilJedang Corp., Suwon 16495, Korea
Correspondence to: Yong Heo
Tel: +82-53-850-3737; Fax: +82-53-850-3736; E-mail: yheo@cu.ac.kr
Received: January 6, 2016; Revised: January 21, 2016; Accepted: March 4, 2016; Published online: March 30, 2017.
Abstract
Various functional activities have been reported for the fermented soybean products doenjang (DJ) and cheonggukjang (CGJ), although no systemic investigations of their immune functions have been conducted to date. We examined the effects of an experimental diet of DJ, CGJ, or a mixture of unfermented raw material for 4 weeks on overall immunity and immune safety in mice. No significant alterations were observed in peripheral or splenic immune cells among groups. Enhanced splenic natural killer cell activity was observed in the DJ and CGJ groups compared with the plain diet group. T helper type-1 (Th1)-mediated immune responses were enhanced in the DJ and CGJ groups with an upregulated production ratio of IFN-γ vs. IL-4 and IgG2a vs. IgG1 in stimulated splenic T and B cells, respectively. Resistance to Listeria monocytogenes infection was observed in the DJ and CGJ groups. Overall, the results of this study suggest that DJ and CGJ intake consolidates humoral and cellular immunity to Th1 responses.
Keywords: cheonggukjang, doenjang, immunity, mice, soybean products


© 2017 The Korean Society of Veterinary Science.