Studies on a novel immunostimulation factor in fermented milk.
| Project/Area Number |
16580102
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Food science
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| Research Institution | Ehime University |
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Principal Investigator |
SUGAHARA Takuya Ehime University, Faculty of Agriculture, Associate Professor, 農学部, 助教授 (00263963)
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| Project Period (FY) |
2004 – 2006
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| Project Status |
Completed (Fiscal Year 2006)
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| Budget Amount *help |
¥3,200,000 (Direct Cost: ¥3,200,000)
Fiscal Year 2006: ¥600,000 (Direct Cost: ¥600,000)
Fiscal Year 2005: ¥900,000 (Direct Cost: ¥900,000)
Fiscal Year 2004: ¥1,700,000 (Direct Cost: ¥1,700,000)
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| Keywords | fermented milk / immunostimulation / antibody production / cytokine production / milk / proteose-peptone / allergy suppression / anti-cancer activity |
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| Research Abstract |
Fat-free bovine milk fermented by 12 kinds of lactic acid bacteria and yeast enhanced monoclonal antibody production of human hybridoma HB4C5 cells 2.8-fold in serum-free medium. Immunoglobulin production of human peripheral blood lymphocytes (PBL) was also stimulated in vitro. IgM and IgG production of human PBL was accelerated up to 2.8-fold and 5.4-fold, respectively. Interferon-y production of human PBL was also accelerated 6.0-fold by 50 μg/ml of the fermented milk. However, interleukin-4 production of PBL was not affected, and tumor necrosis factor-a production was suppressed. The activity was enhanced 2.5-fold by the thermal treatment for 30 min at 65 ℃, and was completely lost by trypsin digestion. The findings suggested that the active substance in the fermented milk was heat stable protein. Gel-filtration and the SDS-PAGE analysis revealed that the molecular weight of the active substance was estimated as 19.0 kDa, which was not detected in fat-free bovine milk before fermentation. N-terminal amino acid sequence of the 19.0 kDa protein was highly homologous to proteose-peptone component 3 (PP3). Since molecular weight of PP3 is 28 kDa, it is suggested that the 19.0 kDa protein is derived from degradation of PP3 during fermentation of fat-free milk. Moreover, PP3 purified from fat-free milk also enhanced IgM production of HB4C5 cells.
PP3 did not enhanced IgM-mRNA transcription level in HB4C5 cells. However, PP3 stimulated IgM production of HB4C5 cells treated with Actinomycin D, transcription inhibitor.
Moreover, PP from fermented milk suppressed IgE production by human myeloma U266 cells. As mentioned above, PP3 enhance IFN-y production. These facts suggest that PP may suppress allergic reaction.
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Report
(4 results)
Research Products
(6 results)
