Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Reduction of Interlukin-8 by Peptides from Digestive Enzyme Hydrolysis of Hen Egg Lysozyme

  • Lee, MooHa (Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University) ;
  • Young, Denise (Department of Food Science, University of Guelph) ;
  • Mine, Yoshinori (Department of Food Science, University of Guelph) ;
  • Jo, CheoRun (Department of Animal Science and Biotechnology, Chungnam National University)
  • Published : 2009.06.30
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Abstract

Lysozyme was treated with digestive enzymes and the production of interleukin 8 (IL-8) was measured in Caco-2 cell with the peptides from lysozyme upon stimulating with lipopolysaccharide (LPS) to investigate the overall anti-inflammatory activity of lysozyme when it is in digestive tracts. Lysozyme reduced IL-8 production, and the peptides from pepsin hydrolysis of lysozyme had the similar effect. The products of trypsin digestion of lysozyme had no effect on the reduction of IL-8 production while those of pepsin-trypsin hydrolysis did. The effectiveness of lowering IL-8 production was not different by time of the peptide addition. When Caco-2 cells were pre-incubated with peptides for 24 hr, the reduction effects were observed from the peptides from pepsin hydrolysis, indicating that some of the peptides are still remaining in the cells. Therefore, it can be concluded that the IL-8 reduction effect of lysozyme against LPS still remained even after the pepsin and trypsin hydrolysis.

Keywords

References

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