Enzyme-derived deer velvet extract activate the immune response in cyclophosphamide-induced immunosuppressive mice

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2023-02-21 DOI:10.1007/s10068-023-01275-4

Sinhwa Baek, Cho I Park, Yun Gyeong Hwang, Hyejin Jeon, Seong-Eun Kim, Aeri Song, Hyun-Je Park, Ilbum Park, Jongsoo Kang, Joo Young Cha

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引用次数: 0

Abstract

Deer velvet (DV) is an oriental traditional medicine used to treat various diseases. The present study examined the effect of flavourzyme-derived DV extract (YC-1101) on macrophages and an immunosuppressed mouse model. YC-1101 induced activation of macrophages as measured by nitric oxide production, cell proliferation, and cytokine release via concentration-dependent phosphorylation of c-Jun N-terminal kinase, extracellular signal-regulated kinase, and AKT, and nuclear translocation of p65 in macrophages. In addition, oral YC-1101 administration significantly increased splenocyte proliferation and natural killer cell activity in the immunosuppressed mouse model. Moreover, the levels of immune-related cytokines such as tumor necrotic factor-α, interferon-γ, and interleukin-2 were significantly increased by YC-1101 treatment comparable to the control group. Thus, these results suggest that YC-1101 is an efficient natural ingredient that has an immune-enhancing effect, and it might be a potential functional food for improving immunity.

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酶源鹿茸提取物激活环磷酰胺诱导的免疫抑制小鼠的免疫应答

鹿茸(DV)是一种东方传统药物，用于治疗各种疾病。本研究检测了风味酶衍生DV提取物(YC-1101)对巨噬细胞和免疫抑制小鼠模型的影响。YC-1101诱导巨噬细胞活化，通过一氧化氮生成、细胞增殖和细胞因子释放(c-Jun n-末端激酶、细胞外信号调节激酶和AKT的浓度依赖性磷酸化)以及巨噬细胞p65的核易位来测量。此外，在免疫抑制小鼠模型中，口服YC-1101显著增加脾细胞增殖和自然杀伤细胞活性。此外，与对照组相比，YC-1101治疗组肿瘤坏死因子-α、干扰素-γ和白细胞介素-2等免疫相关细胞因子水平显著升高。综上所述，YC-1101是一种有效的具有免疫增强作用的天然成分，可能是一种潜在的提高免疫力的功能性食品。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.