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

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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

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

CLC Number: