Dietary Whey Protein Supplementation Increases Immunoglobulin G Production by Affecting Helper T Cell Populations after Antigen Exposure
DC Field | Value | Language |
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dc.contributor.author | Ha, Dong Jin | - |
dc.contributor.author | Kim, Jonggun | - |
dc.contributor.author | Kim, Saehun | - |
dc.contributor.author | Go, Gwang-Woong | - |
dc.contributor.author | Whang, Kwang-Youn | - |
dc.date.accessioned | 2021-08-30T02:16:59Z | - |
dc.date.available | 2021-08-30T02:16:59Z | - |
dc.date.created | 2021-06-19 | - |
dc.date.issued | 2021-01 | - |
dc.identifier.issn | 2304-8158 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/49370 | - |
dc.description.abstract | Whey protein is a by-product of cheese and casein manufacturing processes. It contains highly bioactive molecules, such as epidermal growth factor, colony-stimulating factor, transforming growth factor-alpha and -beta, insulin-like growth factor, and fibroblast growth factor. Effects of whey protein on immune responses after antigen (hemagglutinin peptide) injection were evaluated in rats. Experimental diets were formulated based on NIH-31M and supplemented with 1% amino acids mixture (CON) or 1% whey protein concentrate (WPC) to generate isocaloric and isonitrogenous diets. Rats were fed the experimental diets for two weeks and then exposed to antigen two times (Days 0 and 14). Blood was collected on Days 0, 7, 14, and 21 for hematological analysis. The WPC group showed decreased IgA and cytotoxic T cells before the antigen injection (Day 0) but increased IgG, IL-2, and IL-4 after antigen injection due to increased B cells and T cells. Helper T cells were increased at Days 14 and 21, but cytotoxic T cells were not affected by WPC. WPC may activate adaptive immunity (IgG) against antigen by modulating helper T cells. Bioactive molecules might contribute to the immune-enhancing effects of whey protein concentrate. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | MDPI | - |
dc.title | Dietary Whey Protein Supplementation Increases Immunoglobulin G Production by Affecting Helper T Cell Populations after Antigen Exposure | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Whang, Kwang-Youn | - |
dc.identifier.doi | 10.3390/foods10010194 | - |
dc.identifier.scopusid | 2-s2.0-85103041632 | - |
dc.identifier.wosid | 000610215500001 | - |
dc.identifier.bibliographicCitation | FOODS, v.10, no.1 | - |
dc.relation.isPartOf | FOODS | - |
dc.citation.title | FOODS | - |
dc.citation.volume | 10 | - |
dc.citation.number | 1 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordAuthor | whey protein concentrate | - |
dc.subject.keywordAuthor | immunity | - |
dc.subject.keywordAuthor | rat | - |
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