Reference - Detail
|Author||Tasaka T, Kuwada E, Izuchi Y, Nishigawa R, Yamada H, Unuma H, Tokunaga K, Hayakawa A, Go A, Go K, Uto Y.|
|Title||Concentration-dependent Activation of Inflammatory/Anti-inflammatory Functions of Macrophages by Hydrolyzed Whey Protein.|
BACKGROUND/AIM:Whey protein is a mixture of globulins isolated from whey and mainly composed of β-lactoglobulin, α-lactoalbumin, and lactoferrin. In this study, whey protein was hydrolyzed using various proteases, and the macrophage activation was evaluated.
MATERIALS AND METHODS:Hydrolyzed whey protein was prepared using various proteases to evaluate phagocytic activity and cytokine productivity.
RESULTS:The results of SDS-PAGE and gel permeation chromatography (GPC) analysis indicated that the molecular weight of whey protein was reduced using various proteases. The hydrolyzed whey protein showed a concentration-dependent induction of macrophage phagocytic activity. In addition, the hydrolyzed whey protein significantly enhanced the production of the inflammatory cytokine, TNF-α. Production of the anti-inflammatory cytokine, IL-10, was not observed at concentrations up to 1 μg, but significant production was confirmed at 100 μg.
CONCLUSION:Hydrolyzed whey protein can induce the phagocytic activity of macrophages and activation of the inflammatory/anti-inflammatory functions of the macrophages depends on the concentration of the hydrolyzed whey protein.
|MeSH||Animals Anti-Inflammatory Agents / pharmacology Female Inflammation / immunology Macrophage Activation / drug effects* Macrophages / drug effects* Macrophages / immunology* Mice Mice, Inbred ICR Whey Proteins / pharmacology*|
|Human and Animal Cells||RAW 264(RCB0535)|