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Issue 9, 2013
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A health food high-peptide meal alleviates immunosuppression induced by hydrocortisone and cyclophosphamide in mice

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Abstract

This study set out to determine the immunomodulatory effects of a health food high-peptide meal in immunodeficient mice that was induced by either hydrocortisone (HY) or cyclophosphamide (CP). Five separate trials were performed in which animals were randomly divided into 5 groups of 12 mice for each experimental trial. Group 1 served as the vehicle control. Animals assigned to groups 3–5 (dose groups), were each administered once daily with 1.67, 3.33 or 6.67 g kg−1 body weight of a high-peptide meal, respectively, for 30 consecutive days. Animals from groups 2 to 5 that were included in trials 1 to 4, each received an intramuscular administration of HY at 40 mg kg−1 body weight on days 22, 24, 26, 28, 30. Animals from groups 2–5, in trial 5, each received an intraperitoneal administration of CP at 50 mg kg−1 body weight, on days 26 and 27. On day 31, all groups of mice were differentially screened for immunomodulatory activity following the conclusion of the above experiments. In HY-treated mice, the high-peptide meal accelerated the recovery of the phagocytic function of both macrophages and the reticuloendothelial system, and restored NK cell activity. In CP-treated mice, the high-peptide meal promoted a humoral immune response to sheep red blood cells (SRBCs). These results demonstrated the immunomodulatory effects of a high-peptide meal.

Graphical abstract: A health food high-peptide meal alleviates immunosuppression induced by hydrocortisone and cyclophosphamide in mice

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Publication details

The article was received on 01 Sep 2012, accepted on 09 Jun 2013 and first published on 10 Jun 2013


Article type: Paper
DOI: 10.1039/C3FO30230J
Citation: Food Funct., 2013,4, 1352-1359
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    A health food high-peptide meal alleviates immunosuppression induced by hydrocortisone and cyclophosphamide in mice

    L. Yingjian, H. Junming, C. Min, L. Chenyue, Z. Dachao, H. Yuanhua and L. Zhi, Food Funct., 2013, 4, 1352
    DOI: 10.1039/C3FO30230J

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