Immunomodulatory activities of whey β-lactoglobulin tryptic-digested fractions

Rodríguez‐Carrio, Javier; Fernández, Ayoa; Riera, Francisco A.

doi:10.1016/j.idairyj.2013.07.004

Cited by 41 publications

(14 citation statements)

References 35 publications

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“…When macrophages are activated, according to their physiological functions, they can be divided into classical activated macrophage (M1) and alternative activated macrophage (M2); the former is activated by LPS or inflammatory signals to enhance phagocytosis effect and release the pro‐inflammation cytokines (such as NO, IL‐6 and TNF‐α), while the latter can be activated to produce anti‐inflammatory cytokines, including IL‐10 (Rodríguez‐Carrio et al ., ).…”

Section: Resultsmentioning

confidence: 99%

“…Some researchers reported that the immunomodulatory peptides could replace immunomodulatory pharmaceutical for preventing and controlling the chronic diseases (Hou et al ., ). The reported immunomodulatory peptides from food proteins include whey (Huang et al ., ; Rodríguez‐Carrio et al ., ), egg white (Lozano‐Ojalvo et al ., ), hazelnut (Ren et al ., ), casein (O'Sullivan et al ., ) and fish (Hou et al ., ). When compared to the peptides mentioned above, wheat germ is less expensive and is an attractive potential resource to make immunomodulatory peptides.…”

Section: Introductionmentioning

confidence: 99%

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Enzymatic preparation of immunomodulatory hydrolysates from defatted wheat germ (Triticum Vulgare) globulin

Zhang

Sun

et al. 2016

Int J of Food Sci Tech

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Summary Defatted wheat germ globulin (DWGG) was hydrolysed using the enzymes alcalase, neutrase, papain, pepsin or trypsin to improve the immunomodulatory effects of the protein. The degree of hydrolysis (DH), molecular weight distribution, hydrophobicity, secondary structures and immunomodulatory activities were determined. The DH of hydrolysate using alcalase or neutrase was higher (P < 0.05) than that of hydrolysate prepared by other proteases. Alcalase hydrolysate (AH) had the strongest (P < 0.05) immunomodulatory activity with respect to lymphocyte proliferation, phagocytosis of neutral red and secretion of pro‐inflammatory cytokines. The molecular weight of AH ranged between 300 and 1450 Da and was composed of α‐helix and β‐turns. AH also showed the highest hydrophobic value (P < 0.05). The DH and hydrophobicity appear to be related to immunomodulatory activities. The hydrolysate prepared by the alcalase treatment on DWGG may be used as an immune supplement by the food industry.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Enzymatic preparation of immunomodulatory hydrolysates from defatted wheat germ (Triticum Vulgare) globulin

Zhang

Sun

et al. 2016

Int J of Food Sci Tech

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“…Mildly (DH 3.1 and 6%) hydrolyzed whey protein stimulated not only IL-10 production, but also increased the production of the pro-inflammatory cytokine TNFα. Whey hydrolysate or a peptide fraction of this product have been shown previously to induce TNFα or IL-10 production in resting PBMCs [ 44 ] or in murine splenocytes [ 45 ]. High IL-10 levels induced by intact whey or mildly hydrolyzed whey indicate an overall anti-inflammatory effect of whey and whey hydrolysates.…”

Section: Discussionmentioning

confidence: 99%

Toll-like receptor mediated activation is possibly involved in immunoregulating properties of cow's milk hydrolysates

et al. 2017

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Immunomodulating proteins and peptides are formed during the hydrolysis of cow’s milk proteins. These proteins are potential ingredients in functional foods used for the management of a range of immune related problems, both in infants and adults. However, the mechanism behind these effects is unknown. We hypothesize that the interaction of peptides with Toll-like receptors (TLRs) can induce immune effects, since these receptors are known to sample many dietary molecules in the intestine in order to regulate immune effects. To investigate this, we compared the immune effects and TLR activation and inhibition by whey and casein hydrolysates with different hydrolysis levels. We first measured cytokine production in primary peripheral blood mononuclear cells stimulated with either whey, casein, or their hydrolysates. IL-10 and TNFα were induced by whey hydrolysates (decreasing with increasing hydrolysis level), but not by casein hydrolysates. Next, the activation of TLR 2, 3, 5 and 9 receptors were observed by intact and mildly hydrolysed whey proteins only and not by casein hydrolysates in TLR reporter cell lines. Many casein hydrolysates inhibited TLR signaling (mainly TLR 5 and 9). These results demonstrate that the effects of cow’s milk proteins on the immune system are protein type and hydrolysis dependent. TLR signaling is suggested as a possible mechanism for differences in effect. This knowledge contributes to a better understanding of the immune effects of hydrolysates and the design of infant formula, and nutrition in general, with specific immunoregulatory effects.

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“…Activated macrophages release many kinds of cytokines to enhance the capacity for cellular defense, including proinflammatory cytokines, such as TNF‐α, IL‐1β, and IL‐6 (Je & Kim, ), and anti‐inflammatory cytokines, such as IL‐10 (Rodríguez‐Carrio, Fernández, Riera, & Suárez, ). Our results demonstrated that MBPH stimulated immune responses in macrophages, which can efficiently inhibit IL‐1β and IL‐6 production and enhance IL‐10 production in LPS‐stimulated cells.…”

Section: Discussionmentioning

confidence: 99%

Mung Bean Protein Hydrolysate Modulates the Immune Response Through NF‐κB Pathway in Lipopolysaccharide‐Stimulated RAW 264.7 Macrophages

Diao

Chi

Guo

et al. 2019

Journal of Food Science

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The objective of this study was to evaluate the immunomodulatory activity of mung bean protein hydrolysate (MBPH) in lipopolysaccharide (LPS)‐induced RAW 264.7 cells and discuss the possible immune regulatory mechanism. MBPH was prepared by alcalase, trypsin, neutrase, and flavourzyme. The 3‐h alcalase‐hydrolyzed hydrolysate with a molecular weight less than 1,450 Da was selected for the immunological tests. Results showed that MBPH possessed strong suppressing activity to proinflammatory mediators in a dose‐dependent manner. Compared to the LPS alone group, MBPH (200 µg/mL) significantly reduced nitric oxide (NO), inducible nitric oxide synthase, interleukin (IL)‐6, and IL‐1β secretion levels by 52.6%, 53.2%, 48.4%, and 49.7%, respectively, in LPS‐induced macrophages. It also enhanced IL‐10 secretion from 789 to 3,678 pg/mL. MBPH blocked nuclear factor‐kappa B (NF‐κB) translocation in LPS‐induced macrophages through the prevention of IκBα phosphorylation, and this process further prevented p65 translocation into the nucleus. A possible mechanism of MBPH is that it regulated the expression of inflammatory factors via the NF‐κB pathway, thus inhibiting inflammatory reactions. The results suggested that MBPH is of application potential in the development of immunomodulatory functional food to ameliorate immunosuppression.

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Immunomodulatory activities of whey β-lactoglobulin tryptic-digested fractions

Cited by 41 publications

References 35 publications

Enzymatic preparation of immunomodulatory hydrolysates from defatted wheat germ (Triticum Vulgare) globulin

Enzymatic preparation of immunomodulatory hydrolysates from defatted wheat germ (Triticum Vulgare) globulin

Toll-like receptor mediated activation is possibly involved in immunoregulating properties of cow's milk hydrolysates

Mung Bean Protein Hydrolysate Modulates the Immune Response Through NF‐κB Pathway in Lipopolysaccharide‐Stimulated RAW 264.7 Macrophages

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