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Modulation of immune function by a modified bovine whey protein concentrate
1Milk and Health Research Centre, Institute of Food, Nutrition and Human Health, Massey University, Palmerston North, New Zealand. M.L.Cross@massey.ac.nz
Immunology and Cell Biology
|August 24, 1999
Summary
Modified whey protein concentrate (mWPC) from cheese production suppresses immune cell proliferation. Enzymatic digestion eliminates this immunomodulatory effect, suggesting potential for developing health-promoting dairy products.
Area of Science:
- Immunology
- Food Science
- Biochemistry
Background:
- Dairy processing yields by-products with unknown immune effects.
- Modified whey protein concentrate (mWPC) is a cheese manufacturing by-product.
- Investigating the immunomodulatory potential of dairy by-products is crucial.
Purpose of the Study:
- To assess the in vitro immunomodulatory effects of mWPC on murine immune cells.
- To determine the mechanism by which mWPC affects lymphocyte activation.
- To evaluate the impact of enzymatic digestion on mWPC's immunomodulatory activity.
Main Methods:
- In vitro testing of mWPC on murine lymphocytes.
- Assessing lymphocyte proliferation in response to mitogens and alloantigens.
- Measuring cytokine secretion and CD25 expression.
- Enzymatic digestion of mWPC using pepsin and pancreatin.
Main Results:
- mWPC dose-dependently suppressed T and B lymphocyte proliferation.
- Suppression occurred during mixed leucocyte reactions but not IL-2-sustained proliferation.
- mWPC inhibited cytokine secretion and CD25+ T cell blast formation.
- Pepsin and pancreatin digestion abolished mWPC's immunomodulatory function.
Conclusions:
- mWPC inhibits lymphocyte activation, suggesting a role in immune modulation.
- Enzymatic breakdown negates mWPC's immune-suppressive properties.
- Dairy by-products like mWPC could be developed into functional foods for health benefits.