玉米蛋白水解物免疫活性的研究

Evaluation of immuneactivity a hydrolysate proteolysis from corn gluten meal

为拓展玉米蛋白粉在功能食品领域的应用,研究了玉米蛋白双酶水解产物(corn gluten hygrolysate,CGH)的体外脾淋巴细胞增殖活性,以及其对免疫抑制小鼠免疫调节作用及体内抗氧化活性的影响。利用复合蛋白酶和碱性蛋白酶协同作用于玉米蛋白粉制备CGH,进行体外脾淋巴细胞增殖活性测定,初步确定其免疫增强活性,然后构建免疫抑制动物模型。小鼠灌胃CGH,第21天用环磷酰胺诱导免疫抑制,测定细胞因子(TNF-α、IFN-γ、IL-2和IL-6)分泌水平,以及抗氧化酶活性和丙二醛含量。结果表明:CGH质量浓度在80~320μg/m L时对体外培养的脾细胞具有促增殖的作用;与模型组相比,高、中、低剂量组[200、100、50 mg/(kg·d)]能显著提高免疫抑制小鼠TNF-α和IFN-γ含量,高、中剂量组能显著提高IL-2含量,高剂量组能显著提高IL-6含量,高、中剂量组显著提高小鼠超氧化物歧化酶、谷胱甘肽过氧化酶和过氧化氢酶含量,并且降低了丙二醛含量(P <0. 05)。因此,CGH在体外及体内均具有良好的免疫调节作用,是潜在的免疫调节剂,该研究为玉米蛋白源免疫活性肽在功能食品中的应用奠定了基础。

In order to expand the application of corn gluten meal(CGM)in the field of functional food,the effects of corn gluten hydrolysate(CGH)on spleen lymphocyte proliferation in vitro,immune regulation and antioxidant activities in immunosuppressed mice were studied.CGH was obtained from CGM by synergistic hydrolysis catalyzed by protamex and alcalase.The immunoactivity of CGH was determined by the proliferation of spleen lymphocytes in vitro,then,an immunosuppressive mouse model was constructed.Mice were given CGH by gavage and obtained with cyclophosphamide at twenty-first day.Cytokines(TNF-α,IFN-γ,IL-2 and IL-6),the antioxidant enzymes activities(SOD,GSH-Px,CAT)and malondialdehyde(MDA)content were measured.The results showed that CGH at concentration between 80μg/mL and 320μg/mL could promote the proliferation of spleen cells cultured in vitro.Compared to the model group,the high,medium and low doses[200,100,50 mg/(kg·d)]could significantly increase the content of TNF-αand IFN-γ;the high and medium doses could significantly increase the content of IL-2;the high dose could significantly increase the content of IL-6(P<0.05).The high and medium doses[200,100 mg/(kg·d)]could significantly increase the contents of SOD,GSH-Px,CAT and could significantly decrease the content of MDA(P<0.05).Therefore,CGH has a good immunomodulatory effect in vitro and in vivo,and is a potential immunomodulator,which lays a foundation for the application of immunomodulatory peptides from corn gluten meal in functional foods.