FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (6): 327-331.

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Separation of Casein Glycomacropeptide(CGMP) from Whey Powder and Gut Mucosal SIgA Level by CGMP

 CHEN  Xu-Zhuo, CHEN  Qing-Sen   

  1. 1.Department of Bioengineering, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China;2.Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China
  • Online:2007-06-15 Published:2011-12-31

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Abstract: The effect of CGMP on BABL/c gut mucosal secrete IgA level was investigated in this paper. The casein glycomacropeptide was separated from Crino whey powder. Gut mucosal immunomodulational ability by the stimulation of CGMP was explored. The method adopted was feeding BABL/c mice the preparation of CGMP, autopsying the experiment mice in 2, 5, 7d, and scraping and collecting mice gut mucous solution. The concentration of SIgA was determined by RIA method. The research results show that there was obvious influence of CGMP on the level of gut mucosal SIgA. Significant increase of gut mucosal immunomodulational ability was observed upon the stimulation of CGMP.

Key words: Crino whey powder, casein glycomacropeptide(CGMP), mucosal immune, secretory IgA(SIgA)