Immuno-stimulating Activities of Polysaccharides Isolated from Commercial Soy Sauce and Traditional Korean Soy Sauce

The varying characteristics between traditional and commercial soy sauce may be initiated by raw materials and fermentation techniques for the production of and . We examined properties regarding polysaccharides isolated from commercial soy sauce made by the process (CSP-0) and Korean traditional soy sauce made by the process (KTSP-0) as well as their immuno-stimulating activities. KTSP-0 had rhamnogalacturonan II (RG-II) including 1.1% of unusual monosaccharides 3-deoxy-D--2-octulosonic acid (KDO). Anti-complementary activities of CSP-0 and KTSP- 0 were increased dose-dependently but KTSP-0 (64.7%) was higher than CSP-0 (56%) at . C3 activation products were identified by crossed immuno-electrophoresis. CSP-0 caused complementary activations only classical pathway while KTSP-0 caused complementary activations both alternative and classical pathways. KTSP-0 significantly increased the secretion of interleukin (IL)-6 at and IL-12 at on macrophages. The results suggest that the immuno-stimulating activity of KTSP-0 is greater than that of CSP-0 from anti-complementary activity.