2014 Fiscal Year Final Research Report
Immunopotentiating activity of xanthan gum polysaccharide widely using as food thickening agent
| Project/Area Number |
24500945
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Kagawa University |
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Principal Investigator |
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| Project Period (FY) |
2012-04-01 – 2015-03-31
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| Keywords | 食品 / 多糖 / 免疫機能 / マクロファージ / 細胞性免疫 / 乳酸菌 |
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| Outline of Final Research Achievements |
Xanthan gum is a polysaccharide produced by Xanthomonas campestris and widely used as food thickening agent. We examined cytokine productions in mouse macrophage-like cell line (J774.1) and in mouse primary spleen cells by xanthan gum. The production of interleukin (IL)-12 in J774.1 cells was enhanced by xanthan gum. In primary spleen cells from C3H/HeN [sensitive to lipopolysaccharide (LPS)] mice, the productions of IL-12 and interferon-γ were enhanced by xanthan gum, LPS and heat-killed Lactobacillus plantarum. These results suggested that xanthan gum induces cell-mediated immune response promoted by T helper 1 type cells. Therefore, xanthan gum as well as lactic acid bacterium has also function to protect decrease of cellular immunity in aging.
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| Free Research Field |
動物細胞工学
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