食品科学 ›› 2009, Vol. 30 ›› Issue (11): 155-157.doi: 10.7506/spkx1002-6630-200911034

• 生物工程 • 上一篇    下一篇

具有免疫调节作用的酪蛋白水解产物制备条件的确定

胡 轶,胡志和* ,王丽娟,姚 宇,周之鹏   

  1. 天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院
  • 收稿日期:2008-10-06 修回日期:2009-01-08 出版日期:2009-06-01 发布日期:2010-12-29
  • 通讯作者: 胡志和 E-mail:breaker1001@sina.com
  • 基金资助:

    天津市科技支撑重点项目(07ZCKPNC00200)

Preparation of Casein Hydrolysates with Immunomodulatory Effect

HU Yi, HU Zhi-he*,WANG Li-juan,YAO Yu,ZHOU Zhi-peng   

  1. Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science ,Tianjin University of Commerce, Tianjin 300134 ,China
  • Received:2008-10-06 Revised:2009-01-08 Online:2009-06-01 Published:2010-12-29
  • Contact: HU Zhi-he E-mail:breaker1001@sina.com

摘要:

以酪蛋白为原料,利用酶解法制备具有免疫调节作用的水解产物。用MTT 法测定不同水解条件下胰蛋白酶水解酪蛋白的水解产物对小鼠脾脏细胞免疫刺激指数,并以免疫刺激指数作为指标,确定出最佳的水解条件。结果表明,酪蛋白在不同水解条件下的水解产物,用1640 培养液配成浓度为10μg/ml,采用MTT 法测定小鼠脾脏淋巴细胞免疫刺激指数最大值为2.77,其水解条件为底物浓度4%、酶与底物比为1:90。

关键词: 酪蛋白, 酪蛋白水解产物, MTT法, 免疫刺激, 脾脏淋巴细胞

Abstract:

Casein was hydrolyzed with trypsin to prepare the hydrolysates having immunomodulatory effect. MTT [3-(4, 5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide] method was applied to assay the stimulation index (SI) of 10 μg /ml solutions (culture liquid 1640) of casein and its hydrolysates at different substrate concentrations and concentration ratios of enzyme to substrate to mouse spleen lymphocytes. The results showed that the SI of the hydrolysate was the biggest, 2.77, which was obtained under the conditions of substrate concentration 4%, concentration ratio of enzyme to substrate 1:90, but casein had no obvious simulation effect on mouse spleen lymphocytes.

Key words: casein, casein hydrolysates, MTT method, immunity stimulation, spleen lymphocytes

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