Food‐derived immunomodulatory peptides

Santiago-López, Lourdes; Hérnández-Mendoza, Adrian; Vallejo-Córdoba, Belinda; Mata-Haro, Verónica; González‐Córdova, Aarón F.

doi:10.1002/jsfa.7697

Cited by 65 publications

(40 citation statements)

References 165 publications

(256 reference statements)

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“…Hydrophobic and hydrophilic amino acids such as Pro, Lys, and Arg are important to several bioactivities (Santiago-López, Hernández-Mendoza, Vallejo-Cordoba, MataHaro, & González-Córdova, 2016). Immune activities of protein hydrolysates are thus governed by both molecular weights and amino acid compositions (Hou et al, 2012;Santiago-López et al, 2016). This means that any loss of these amino acids in GC-I hydrolysate or GC-II hydrolysates might lead to changed immune activities.…”

Section: Discussionmentioning

confidence: 99%

In vitro immuno-modulatory ability of tryptic caseinate hydrolysate affected by prior caseinate glycation using the Maillard reaction or transglutaminase

Song

Zhao

2017

Food and Agricultural Immunology

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Caseinate was glycated by lactose and oligochitosan via the Maillard reaction and transglutaminase catalysis to yield two glycated caseinates (GC-I and GC-II), followed by trypsin hydrolysis to generate GC-I hydrolysate and GC-II hydrolysate, respectively. In comparison with caseinate hydrolysate, only GC-I hydrolysate showed decreased His, Lys, Tyr, and Val contents. All three hydrolysates in dose-dependent manner exerted in vitro immunomodulatory abilities via activating three immune cells in terms of lymphocytes, macrophages, and natural killer (NK) cells, enhancing the secretion of seven cytokines in lymphocytes and macrophages, but inhibiting the secretion of one cytokine (interleukine-4) in splenocytes. However, GC-I hydrolysate and GC-II hydrolysate showed respective lower and higher immuno-modulatory abilities than caseinate hydrolysate in the most cases. Amino acid losses of GC-I hydrolysate made partially contribution to its impaired immuno-modulatory ability. It is concluded that lactose glycation and oligochitosan glycation of caseinate could lessen and enhance immuno-modulation of tryptic caseinate hydrolysate, respectively. ARTICLE HISTORY

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Section: Discussionmentioning

confidence: 99%

In vitro immuno-modulatory ability of tryptic caseinate hydrolysate affected by prior caseinate glycation using the Maillard reaction or transglutaminase

Song

Zhao

2017

Food and Agricultural Immunology

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“…Gıda proteinlerinin türevleri olan peptid fraksiyonları ise fonksiyonel gıda bileşeni olarak, antimikrobiyal, kan basıncını düzenleyici (anjiotensin dönüştürücü enzim inhibisyonu ile), kolesterol düşürücü, antitrombotik ve antioksidan etkilere sahiptir (65). Günümüzde süt proteinleri başta olmak üzere hayvansal proteinler ve bitki kaynaklı peptidlerle ilişkili çok sayıda çalışma bulunmakla birlikte bu peptidlerin potansiyel immünomodülatör etkileri görece daha az araştırılmış konular arasındadır (66).…”

Section: ) Protei̇nleri̇n İmmünomodülatör Etki̇leri̇unclassified

“…Deniz ürünleri de önemli bir biyoaktif kaynak oluşturmaktadır ve immünomodülatör peptidler içermektedir (66). Bu konuda 2006 yılında yapılmış önemli bir çalışmada, ticari olarak piyasada olan bir balık proteini konsantresinin immün etkisi irdelenmiştir (77).…”

Section: A3 Deniz üRünleriunclassified

Gıda Kaynaklı İmmünomodülatörler

Özbalak¹

2020

Experimed

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Let food be thy medicine and let medicine be thy food." This aphorism refers to the pivotal role played by nutrition in medicine. The door of a "nutrition renaissance" has been opened with the striking disclosure of the relationship between nutrition and microbiota in the pathogenesis of many diseases, which has been better understood in the recent years. A person, once again, is "what he/ she eats. " Foods become "functional" after their integration into the unique features of the intestinal immune system, such as oral tolerance, secretory Immunoglobulin A, local lymphoid foci, regulator cellular immunity, and diversity of commensal microbiome. It is possible to achieve strong immunomodulatory effects through an appropriate selection of probiotics, prebiotics, and synbiotics. Animal proteins and plant-derived peptides also exert immunomodulatory effects. It has been reported that the use of glutamine supplements from wheat protein (gluten) in patients helps in lowering the nosocomial infection rate and the duration of mechanical ventilation. Vitamin A contributes immensely in maintaining the mucosal epithelial integrity and aids in strengthening the neutrophil response to infectious agents. Vitamin B12 has a strong immunomodulatory effect and facilitates the increase in CD8 + T lymphocyte count and natural killer cell activity. Vitamin C has well-defined antioxidant efficacy. Vitamin D strengthens the innate immune response by stimulating cell proliferation and differentiation. The regulatory effects of many foods and food ingredients such as turmeric, garlic, carrot, eggplant, kiwi, and honey in our kitchen on both innate and adaptive immunity serve as the foundation for anticancer, anti-inflammatory, and antioxidant nutrition therapies. Thus, our food continues to be our medicine.

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“…Many foods contain natural components with immune potentials (Chirumbolo, 2012;Schmitz & Chevaux, 2000). Growing evidences show that there are a lot of immune modulators in natural foods, such as polysaccharides (Hao & Zhao, 2016) and immuno-modulatory peptides (Santiago-López, Hernández-Mendoza, Vallejo-Cordoba, Mata-Haro, & González-Córdova, 2016).…”

Section: Introductionmentioning

confidence: 99%

Immune potentials of theMucor-fermented Mao-tofu and especially its soluble extracts for the normal mice

Liu

Zhao

2017

Food and Agricultural Immunology

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Mao-tofu was fermented for 6 days with a Mucor strain and extracted with pH 6.5 water and 40% ethanol to generate respective two extracts. Immune potentials of Mao-tofu and two extracts were assessed, via assessing the changes of several immune indices related to immune organs, cells, and molecules in normal mice. Compared with the unfermented tofu, Mao-tofu had somewhat higher immune activities towards the mice in all cases, indicating improved immune potential by the Mucor-mediated fermentation. More important, two extracts (especially water extract) had much higher immune activities towards the mice than Mao-tofu (P < .05). Two extracts were in dose-dependent manner to improve immune status of the mice, via increasing spleen and thymus indices, percentages of T-helper (CD4+) and T-cytotoxic (CD8+) lymphocytes in plasma, serum contents of two complements (C3 and C4) and Th1 cytokines (IL-2 and IFN-γ), but decreasing serum contents of Th2 cytokines (IL-4, IL-5, and IL-10).

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Food‐derived immunomodulatory peptides

Cited by 65 publications

References 165 publications

In vitro immuno-modulatory ability of tryptic caseinate hydrolysate affected by prior caseinate glycation using the Maillard reaction or transglutaminase

In vitro immuno-modulatory ability of tryptic caseinate hydrolysate affected by prior caseinate glycation using the Maillard reaction or transglutaminase

Gıda Kaynaklı İmmünomodülatörler

Immune potentials of theMucor-fermented Mao-tofu and especially its soluble extracts for the normal mice

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