FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (9): 184-187.

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Effects of Casein Enzymatic Hydrolysates on the Cytotoxicity of Natural Killer Cells

 MAO  Xue-Ying, NAN Qing-Xian , LI  Ying-Hui, SONG  Jin-Ping, ZHONG  Ping   

  1. 1.Department of Environmental Engineering, Peking University;2.College of Food Science and Nutritional Engineering, CAU;3.Institute of Space Medico-Engineering
  • Online:2004-09-15 Published:2011-10-24

Abstract: Using spleen cells of BALB/c mouse and SP20 cells as effector cells and target cells respectively, this research studiedthe effects of casein enzymatic hydrolysates with different DH, or different molecular weight range on NK cell cytotoxicity,which was determined by LDH method. The result showed that casein enzymatic hydrolysates had a concentration dependentbiphasic effect on NK cell cytotoxicity to SP20 cells. Compared with lower DH(9.74%)hydrolysates, hydrolysates with mediumDH (18.54%) or higher DH (24.02%) showed higher effect. Hydrolysates with different molecular weights had different effectson NK cell cytotoxicity.

Key words: casein enzymatic hydrolysates, degree of hydrolysis (DH), molecular cut-off, natural killer cell, cytotoxicity