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酪蛋白酶解产物对小鼠自然杀伤细胞杀伤效应的影响

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

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【Author】 MAO Xue-ying1, NAN Qing-xian2, LI Ying-hui3, SONG Jin-ping3, ZHONG Ping3(1.Department of Environmental Engineering, Peking University, Beijing 100871, China;2.College of Food Science and Nutritional Engineering, CAU, Beijing 100094, China;3.Institute of Space Medico-Engineering, Beijing 100094, China)

【机构】北京大学环境学院环境工程系；中国农业大学食品科学与营养工程学院；航天医学工程研究所13室；航天医学工程研究所13室北京100871；北京100094；北京100094；

【摘要】以BALB/c小鼠脾细胞为效应细胞,SP20瘤细胞为靶细胞,采用乳酸脱氢酶释放法测定不同水解度及不同截留分子量范围酪蛋白酶解产物对NK细胞杀伤SP20瘤细胞活性的影响。结果发现酪蛋白酶解产物对NK细胞杀伤SP20瘤细胞的活性有一定影响,水解度为18.54%和24.02%的酶解产物较水解度为9.74%的酶解产物的作用效果显著(p<0.05),活性组分的分子量小于3 000Da。更多还原

【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.更多还原

【关键词】酪蛋白酶解产物；水解度；截留分子量； NK细胞；细胞毒性；
【Key words】 casein enzymatic hydrolysates； degree of hydrolysis (DH)； molecular cut-off； natural killer cell； cytotoxicity；

【文献出处】食品科学 ,Food Science , 编辑部邮箱 ,2004年09期

【分类号】R114
【被引频次】2
【下载频次】119

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