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Issue 4, 2017
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Immunomodulatory effect of protease hydrolysates from ovotransferrin

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Abstract

Proteins and bioactive peptides in avian egg white exert diverse biological activities. This study is designed to investigate the effect of protease hydrolysates from ovotransferrin (OVT) on bone marrow-derived dendritic cells (BMDCs) maturation. The results show that OVT-derived pepsin hydrolysate effectively inhibits lipopolysaccharide (LPS)-induced BMDCs maturation by reducing the expression levels of MHC-II, CD83, CD86 and the production of TNF-α, IL-12p70, and RANTES, but increases the production of IL-10. In addition, OVT-derived pepsin hydrolysate impairs the ability of LPS-stimulated BMDCs to induce allogeneic T lymphocyte proliferation and decreases the production of IFN-γ by activated T cells. In contrast, OVT-derived trypsin hydrolysate induces DCs maturation in terms of increasing the expression levels of MHC-II and the costimulatory molecules CD83 and CD86 and the production of TNF-α, IL-12p70 and RANTES. Furthermore, OVT-derived trypsin hydrolysate improves the ability of LPS-stimulated DCs to induce allogeneic T lymphocyte activation. Blockage of LPS-induced p38 MAPK and JNK activation and inducing ERK activation contribute to the inhibitory effect of OVT-derived pepsin hydrolysate on DCs, whereas OVT-derived trypsin hydrolysate induces DCs maturation through JNK and ERK activation. These results indicate that OVT-derived protease hydrolysate have an immunomodulatory function and could be applied as a potential functional food ingredient to regulate body immunity by modulating DC maturation.

Graphical abstract: Immunomodulatory effect of protease hydrolysates from ovotransferrin

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Publication details

The article was received on 14 Nov 2016, accepted on 21 Feb 2017 and first published on 24 Feb 2017


Article type: Paper
DOI: 10.1039/C6FO01669C
Citation: Food Funct., 2017,8, 1452-1459
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    Immunomodulatory effect of protease hydrolysates from ovotransferrin

    L. Liu, M. Xu, Y. Tu, H. Du, Y. Zhou and G. Zhu, Food Funct., 2017, 8, 1452
    DOI: 10.1039/C6FO01669C

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