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KMID : 1007520180270010131
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Food Science and Biotechnology
2018 Volume.27 No. 1 p.131 ~ p.137
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Immune-enhancement effects of tuna cooking drip and its enzymatic hydrolysate in Balb/c mice
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Kim Min-Ji
Kim Koth-Bong-Woo-Ri
Sung Nak-Yun
Byun Eui-Hong
Nam Hee-Sup
Ahn Dong-Hyun
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Abstract
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Tuna cooking drip (TCD) is a protein rich by-product of canned tuna processing that is typically discarded. In this study, the immune-enhancing activities of TCD and its enzymatic hydrolysate (EH-TCD) were investigated by intraperitoneally administering Balb/c male mice with TCD and EH-TCD for 2 weeks. This administration resulted in an increase in the weight of the spleen and thymus (200?800 mg/kg) and enhanced the proliferation rates of splenocytes (200?800 mg/kg). TCD and EH-TCD significantly increased the production of immunostimulatory cytokines (interleukin-10 and interleukin-2). In addition, TCD and EH-TCD increased serum IgG1 and IgG2a levels in a concentration-dependent manner. Particularly, EH-TCD had a greater immune-enhancing effect than TCD. These results suggest that TCD and EH-TCD exert immune-enhancing effects through an IgG antibody response and T cell activation, and EH-TCD can be used as an immunostimulatory agent.
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KEYWORD
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Enzymatic hydrolysate, Immune-enhancement, Immunoglobulin, Immunostimulatory cytokines, Tuna cooking drip
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