TY - JOUR
T1 - Immunomodulatory activity of 5 kDa permeate fractions of casein hydrolysates generated using a range of enzymes in Jurkat T cells and RAW264.7 macrophages
AU - O'Sullivan, Siobhan M.
AU - O'Callaghan, Yvonne C.
AU - O'Keeffe, Martina B.
AU - FitzGerald, Richard J.
AU - O'Brien, Nora M.
N1 - Funding Information:
This work was funded by the Irish Department of Agriculture, Food and the Marine and the Food Institutional Research Measure , both funded by the Irish Government under the National Development Plan 2007-2013 under grant issue 11F063 .
Funding Information:
This work was funded by the Irish Department of Agriculture, Food and the Marine and the Food Institutional Research Measure, both funded by the Irish Government under the National Development Plan 2007-2013 under grant issue 11F063.
Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2019/4
Y1 - 2019/4
N2 - The in vitro bioactivity of 5 kDa ultrafiltration permeate fractions of casein hydrolysates produced using different enzymes were compared. Reverse phase ultra-performance liquid chromatography and gel permeation chromatography showed that the permeates had different physicochemical properties (molecular mass and degree of hydrolysis). The Flavourzyme® permeate had the highest activity in the 2,2’-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assay. Cellular antioxidant and immunomodulatory assays showed that none of the permeates exhibited in vitro antioxidant activity, while all permeates significantly (P < 0.05) decreased interleukin-6 (IL-6) production in ConA-stimulated Jurkat T cells at 0.50% (w/v) and LPS-stimulated RAW264.7 cells at 0.05 and 0.50% (w/v). Three permeates, obtained using Flavourzyme® Flavorpro Whey and trypsin, also significantly (P < 0.05) decreased IL-1β production at 0.05% (w/v) in RAW264.7 cells. Western blot analysis showed that all permeates significantly decreased the expression of the NF-κB subunit, p65, in RAW264.7 cells indicating that anti-inflammatory activity may be associated with this pathway.
AB - The in vitro bioactivity of 5 kDa ultrafiltration permeate fractions of casein hydrolysates produced using different enzymes were compared. Reverse phase ultra-performance liquid chromatography and gel permeation chromatography showed that the permeates had different physicochemical properties (molecular mass and degree of hydrolysis). The Flavourzyme® permeate had the highest activity in the 2,2’-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assay. Cellular antioxidant and immunomodulatory assays showed that none of the permeates exhibited in vitro antioxidant activity, while all permeates significantly (P < 0.05) decreased interleukin-6 (IL-6) production in ConA-stimulated Jurkat T cells at 0.50% (w/v) and LPS-stimulated RAW264.7 cells at 0.05 and 0.50% (w/v). Three permeates, obtained using Flavourzyme® Flavorpro Whey and trypsin, also significantly (P < 0.05) decreased IL-1β production at 0.05% (w/v) in RAW264.7 cells. Western blot analysis showed that all permeates significantly decreased the expression of the NF-κB subunit, p65, in RAW264.7 cells indicating that anti-inflammatory activity may be associated with this pathway.
UR - http://www.scopus.com/inward/record.url?scp=85060159068&partnerID=8YFLogxK
U2 - 10.1016/j.idairyj.2018.12.005
DO - 10.1016/j.idairyj.2018.12.005
M3 - Article
AN - SCOPUS:85060159068
SN - 0958-6946
VL - 91
SP - 9
EP - 17
JO - International Dairy Journal
JF - International Dairy Journal
ER -