Optimization of pine nut (Pinus koraiensis) meal protein peptides on immunocompetence in innate and adaptive immunity response aspects

Abstract

Pine nut (Pinus koraiensis) meal protein peptides (PNMPP), a kind of Korean pine seed oil by-products, were often considered as waste disposal in food industry. In the present study, we found that 3-10 kDa PNMPP could enhance immunity of ICR mice at 100 mg•(kg•d) −1 both in innate and in adaptive immunity. In innate immunity, PNMPP of 3-10 kDa at 100 mg•(kg•d) −1 could enhance the abdominal macrophage phagocytosis of mice at 30.22% and the phagocytosis index of carbon clearance significantly (P < .05). In addition, we found out that 3-10 kDa PNMPP at low dose could significantly enhance cytokine interferon-γ, interleukin-2, interleukin-4, and interleukin-6 (P < .05). Meanwhile, in adaptive immunity, PNMPP could enhance the median hemolytic concentration of mice. These findings suggested that 100 mg•(kg•d) −1 , 3-10 kDa PNMPP could increase the function of immunity.

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

“…Shark protein hydrolysate shows immune effect via up-regulating the IgAproducing cells and the secretion of IL-6 and TNF-α (Mallet et al, 2014). Pine nut meal protein peptides with molecular weights of 3-10 kDa have immuno-competence in the mice by enhancing macrophage phagocytosis and phagocytosis index, and by increasing the production of four cytokines significantly (Lin, Liu, Liu, & Yu, 2017). Regarding milk proteins, both casein and whey proteins have been assessed for their immuno-modulatory abilities, as proteolysis of milk proteins can lead to the formation of immuno-modulatory peptides (Gill, Doull, Rutherfurd, & Cross, 2000).…”

Purification and Identification of Pine Nut (Pinus yunnanensis Franch.) Protein Hydrolysate and Its Antioxidant Activity in Vitro and in Vivo

“…Pine nut meal which contains high protein content is the major by‐product of pine nut oil extraction. In the past two decades, pine nut meals have been mainly applied as animal feeds and fertilizers [14] . However, in recent years, the functional and health‐care products incorporated with proteins and peptides extracted from pine nut meals have attracted more attention.…”

“…In the past two decades, pine nut meals have been mainly applied as animal feeds and fertilizers. [14] However, in recent years, the functional and health-care products incorporated with proteins and peptides extracted from pine nut meals have attracted more attention. Although substantial progress has been made in pine nut extracts development, researchers mainly focused on pine nut (Pinus koraiensis).…”

“…There is little report on the investigation of pine nut (Pinus yunnanensis Franch.). [14][15][16] In this study, we used the two-step enzymatic process (alkaline protease and trypsin) to hydrolyze pine nut (Pinus yunnanensis Franch.) protein (PNP), and we prepared pine nut protein hydrolysate (PNPH) which possessed antioxidant activities.…”

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

“…Fermented foods have been well-studied for their healthcare properties in the past years (Hong et al, 2017). Food fermentation results in improved nutritional value and higher contents of several bioactive compounds such as isoflavone aglycones (Silva, Celeghini, & Chang, 2011), bioactive peptides (Lin, Liu, Liu, & Yu, 2017;Sanjukta & Rai, 2016), and especially the formation of gamma-aminobutyric acid from glutamic acid (Ko, Lin, & Guo, 2013). Consequentially, fermented soybean products have better healthcare properties than their unfermented counterparts (Yasuda, 2010), including anti-hypertension (Rhyu, Kim, & Han, 2002), anti-oxidation (Hu et al, 2004;Yang, Mau, Ko, & Huang, 2000), anti-diabetes (Lim et al, 2012), anti-obesity, and improved lipid metabolism (Cha et al, 2013;Lee et al, 2013).…”