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Immunomodulatory effects of protein hydrolysates from rohu (Labeo rohita) egg (roe) in BALB/c mice.

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Relation http://ir.cftri.com/11612/
http://dx.doi.org/10.1016/j.foodres.2014.05.050
 
Title Immunomodulatory effects of protein hydrolysates from rohu
(Labeo rohita) egg (roe) in BALB/c mice.
 
Creator Chalamaiah, M.
Hemalatha, R.
Jyothirmayi, T.
 
Subject 03 Proteins
Fish
 
Description Protein hydrolysates prepared from underutilized rohu (Labeo rohita) egg (roe), by enzymatic hydrolysis using
pepsin, trypsin and Alcalase, were evaluated for their immunomodulatory effects in BALB/c mice. The female
BALB/c mice (4–6 weeks, 18–20 g) were administered with the rohu egg protein hydrolysates (REPHs) daily
for a period of forty five days with concentration of 0.25, 0.5 and 1 g/kg body weight. Both innate and adaptive
immune responses were studied. Pepsin hydrolysate significantly increased the splenic NK cell cytotoxicity,
macrophage phagocytosis and level of serum immunoglobulin A (IgA). The mucosal immunity (S-IgA) in the
gutwas significantly enhanced by pepsin and Alcalase hydrolysates.Whereas trypsin hydrolysate induced significant
increases in the percentages of CD4+ and CD8+ cells inthe spleen. This study confirms that REPHs are able
to modulate immune function and further reveals that different rohu egg protein hydrolysates may exert differential
influences on the immune system. These results suggest that REPHs contain immunostimulatory peptides
that could be useful in pharmaceutical, health food or nutraceutical industry for various applications.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11612/1/Food%20Research%20International%2C%20Volume%2062%2C%20August%202014%2C%20Pages%201054-1061.pdf
Chalamaiah, M. and Hemalatha, R. and Jyothirmayi, T. (2014) Immunomodulatory effects of protein hydrolysates from rohu (Labeo rohita) egg (roe) in BALB/c mice. Food Research International, 62. pp. 1054-1061.