Immunostimulation effect of jellyfish collagen

Area of Science:

• Marine Biology
• Immunology
• Biochemistry

Background:

• Edible jellyfish, particularly from the Rhizostomeae order, are a significant food source in China and Japan.
• Understanding the bioactive components of edible jellyfish is crucial for exploring their potential health benefits.

Purpose of the Study:

• To investigate the immunostimulatory effects of an extract derived from the edible jellyfish Stomolophus nomurai.
• To identify the specific component within the jellyfish extract responsible for these immune-enhancing properties.

Main Methods:

• An extract was prepared from the exumbrella of Stomolophus nomurai using dilute hydrochloric acid and heat treatment.
• The extract's effect on immunoglobulin M (IgM) and immunoglobulin G (IgG) production in human hybridoma cells and peripheral blood lymphocytes (PBL) was assessed.
• Production of interferon-gamma (IFN-gamma) and tumor necrosis factor-alpha (TNF-alpha) by human PBL was measured.
• Enzymatic treatment with collagenase and addition of purified bovine collagen were used to determine the active component.

Main Results:

• The jellyfish extract significantly enhanced IgM production in hybridoma cells (34-fold).
• The extract also increased IgM and IgG production in human PBL (2.8-fold and 1.4-fold, respectively).
• Production of IFN-gamma and TNF-alpha by human PBL was markedly stimulated (100-fold and 17-fold, respectively).
• Collagenase treatment abolished the immunostimulatory activity, while purified collagen mimicked the effect, indicating collagen as the active substance.

Conclusions:

• The extract from Stomolophus nomurai possesses potent immunostimulatory properties.
• Collagen is identified as the primary active component responsible for the observed immune enhancement.
• Marine-derived collagen holds potential as a natural immunomodulator.