Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(1): 131-137
Immune-enhancement effects of tuna cooking drip and its enzymatic hydrolysate in Balb/c mice
Min-Ji Kim1, Koth-Bong-Woo-Ri Kim1, Nak-Yun Sung2, Eui-Hong Byun2, Hee-Sup Nam3, Dong-Hyun Ahn1
1Department of Food Science and Technology/Institute of Food Science, Pukyong National University, Busan 48513, Republic of Korea, 2Department of Food Science and Technology, Kongju University, Kongju 32588, Republic of Korea, 3Research and Development Center, Dongwon F&B, Seongnam-Si 13212, Republic of Korea
Tuna cooking drip (TCD) is a protein rich byproduct 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.
Enzymatic hydrolysate, Immuneenhancement, Immunoglobulin, Immunostimulatory cytokines, Tuna cooking drip
Food Science and Biotechnology 2018 ; 27(1): 131-137