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Dietary Whey Protein Supplementation Increases Immunoglobulin G Production by Affecting Helper T Cell Populations after Antigen Exposureopen access

Authors
Ha, Dong JinKim, JonggunKim, SaehunGo, Gwang-WoongWhang, Kwang-Youn
Issue Date
Jan-2021
Publisher
MDPI
Keywords
whey protein concentrate; immunity; rat
Citation
FOODS, v.10, no.1, pp.1 - 11
Indexed
SCIE
SCOPUS
Journal Title
FOODS
Volume
10
Number
1
Start Page
1
End Page
11
URI
https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/142542
DOI
10.3390/foods10010194
ISSN
2304-8158
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.
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Go, Gwang-Woong
COLLEGE OF HUMAN ECOLOGY (DEPARTMENT OF FOOD & NUTRITION)
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