Immunomodulatory and hypoallergenic properties of milk protein hydrolysates in ICR mice.
J Dairy Sci
; 96(8): 4958-64, 2013 Aug.
Article
em En
| MEDLINE
| ID: mdl-23746583
ABSTRACT
Approximately 2.5% of young children are allergic to cow milk. In this study, milk protein hydrolysates made from full-cream milk via enzymatic hydrolysis played a positive role in regulating the immune system of ICR mice. Milk protein hydrolysates enhanced immunity in mice by stimulating host immunity, probably by increasing the weight of certain immune system organs, improving the level of hemolysin in serum, and enhancing the phagocytosis of macrophages. Milk protein hydrolysates have the capability to reduce type I hypersensitivity by decreasing IgE levels, IL-4 in serum, and the release of histamine and bicarbonate in peritoneal mast cells, as well as enhancing transforming growth factor-ß levels in the serum of ovalbumin-sensitized mice.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Hipersensibilidade Alimentar
/
Imunidade
/
Proteínas do Leite
Limite:
Animals
Idioma:
En
Revista:
J Dairy Sci
Ano de publicação:
2013
Tipo de documento:
Article