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Characterization of immune-active peptides obtained from milk fermented by Lactobacillus helveticus

Published online by Cambridge University Press:  18 January 2010

Angela Tellez ,
Milena Corredig ,
Lubov Y Brovko  and
Mansel W Griffiths
Angela Tellez
Affiliation:
Canadian Research Institute for Food Safety, University of Guelph, Guelph, ON N1G 2W1, Canada
Milena Corredig
Affiliation:
Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
Lubov Y Brovko
Affiliation:
Canadian Research Institute for Food Safety, University of Guelph, Guelph, ON N1G 2W1, Canada
Mansel W Griffiths*
Affiliation:
Canadian Research Institute for Food Safety, University of Guelph, Guelph, ON N1G 2W1, Canada
*
*For correspondence; e-mail: mgriffit@uoguelph.ca
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Abstract

The objectives of this research were to confirm the effect of compounds derived from milk fermented by Lactobacillus helveticus (LH-2) on the nonspecific host defence system, and isolate and characterize the active peptides that mediate the immune response. The cell-free supernatant obtained from the fermented milk and its fractions were tested in vitro for immuno-modulating activity using murine macrophages (RAW 264·7 cell line). Cytokine production (Interleukin-6 (IL-6), Tumor Necrosis Factor-α (TNF-α), and Interleukin-1β (IL1-β)), nitric oxide (NO) production and phagocytosis were used as biomarkers. Macrophages stimulated with cell-free supernatant of fermented milk showed higher production of cytokines and NO compared with macrophages stimulated with LPS (Lipopolysaccharide) and a commercial immunomodulator derived from β-casein (f54-59). Phagocytosis was observed by macrophages stimulated with the supernatant. Two of nine fractions collected from the supernatant using size exclusion chromatography produced the highest response when used to stimulate macrophages. The results of the dose-response study of the effect of the fraction with the highest stimulation effect on the production of TNF-α showed a direct correlation between protein concentration and TNF-α release. The fraction contained four novel peptides, three derived from the hydrolysis of β-casein and one from the hydrolysis of α-lactalbumin. These results confirm that fermentation of milk by Lactobacillus helveticus (LH-2) results in the production of specific peptides capable of modulating macrophage activity.

Keywords

Immunomodulationfermented milkMacrophagesbioactive peptides
Type
Research Article
Information
Journal of Dairy Research , Volume 77 , Issue 2 , May 2010 , pp. 129 - 136
Copyright
Copyright © Proprietors of Journal of Dairy Research 2010

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