29 Journal of Food Hygiene and Safety Available online at http://www.foodhygiene.or.kr pISSN 1229-1153 / eISSN 2465-9223 J. Food Hyg. Saf. Vol. 37, No. 1, pp. 29~37 (2022) https://doi.org/10.13103/JFHS.2022.37.1.29 노니 지표성분 6종과 발효노니의 면역활성 증진 효과 최선일 1 · 한웅호 1 · 문효 1 · 이세정 1 · 김용덕 2 · 나임정 3 · 성금수 4 · 이옥환 1 * 1 강원대학교 식품환경융합학과 2 (주)NST바이오 3 (주)애터미오롯 4 한국식품연구원 Enhancement of Immune Activities of Fermented Morinda citrifolia L. (Noni) and Six Marker Compounds Sun-Il Choi 1 , Xionggao Han 1 , Xiao Men 1 , Se-Jeong Lee 1 , Yong Deok Kim 2 , Im-Joung La 3 , Geum-Su Seong 4 , Ok-Hwan Lee 1 * Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon, Korea NSTBIO Co., Ltd., Incheon, Korea Atomy R&D Center, Gongju, Korea Korea Food Research Institute, Wanju, Korea (Received January 25, 2022/Revised February 11, 2022/Accepted February 16, 2022) ABSTRACT - This study will evaluate the effect of fermented Morinda citrifolia L. extracts and its marker com- pounds to provide baseline data for utilizing Morinda citrifolia L. as functional health products. Morinda citrifolia L. and six marker compounds were processed on RAW 246.7 macrophage to test for XTT Cytotoxicity, measure Nitric Oxide and Cyokine formation, and analyze the expression of immune marker genes. Furthermore, LPS and fermented red ginseng extract, a common functional ingredient, are used as positive controls. Our results showed that fermented Morinda citrifolia L and six bioactive compounds did not have any cytotoxic effect in all treatment concentrations and groups. Among six bioactive compounds, SCP and ASE confirmed the formation of NO. In addition, the ASE treat- ment group showed increased formation of IL-6 and IL-1β and the expression of iNOS and TNF-α. Also, fermented Morinda citrifolia L extract activated the macrophage by enhancing the production of nitric oxide (NO), interleukin (IL)-6, and IL-1β, and the expression of COX2 compared to Morinda citrifolia L. extracts. The result of the study showed that Fermented Morinda citrifolia L. (Noni) and marker compound enhance the innate immunity activity and suggested that the bioactive compound could be applied as a marker compound. Thus, Fermented Morinda citrifolia L. (Noni) could be used as functional food material to develop immunity-enhancing products, and highly functional marker compounds can be utilized as the effective components. Key words: Morinda citrifolia L., Fermentation, Bioactive compound, Immune function, Macrophage 면역 체계(immune system)는 박테리아, 곰팡이, 세균, 바 이러스와 같은 외부 항원으로부터 우리 몸을 방어하는 기 작 체계이며, 면역 체계의 기능저하는 다양한 질병에 노 출될 수 있다 . 이러한 외부 항원으로 부터 신체를 보호 하기 위해 즉각적인 방어를 담당하는 선천면역(innate immunity)과 외부 항원에 대한 특이적인 항체나 세포를 생 성하여 기억하는 적응면역(adaptive immunity)로 나뉜다 . 선천면역은 피부의 상피세포와 점막층을 통해 1차적인 물 리적 방어와 자연살해세포(NK cell), 대식세포, 호중구, 단 핵구 및 수지상세포 등의 탐식작용으로 이루어진다 . 대 식세포와 수지상세포는 외부 항원에 대하여 가장 빠르게 *Correspondence to: Dr. Ok-Hwan Lee, Professor, Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Korea Tel: +82-33-250-6454, Fax: +82-33-259-5561 E-mail: loh99@kangwon.ac Copyright © The Korean Society of Food Hygiene and Safety. All rights reserved. The Journal of Food Hygiene and Safety is an Open-Access journal distributed under the terms of the Creative Commons Attribution Non-Commercial License(http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution,and reproduction in any medium, provided the original work is properly cited.