Isolation and characterization of the immunomodulating properties of milk peptides fermented by Lactobacillus helveticus.

摘要

The objective of this research was to isolate and characterize the immunomodulating properties of milk peptides produced by Lactobacillus helveticus during milk fermentation and to sequence the peptides. Purification of isolated peptides was achieved by progressive fractionation of the fermented reconstituted skim milk and RP-HPLC. The immunomodulating properties of the milk peptides were determined, using an in vitro macrophage model, RAW 264.7 murine cell line and Interleukin-6 as the biomarker. Detection and quantification of Interleukin-6 was achieved using an indirect sandwich ELISA. Peaks pooled from HPLC were sent for sequencing.; Results indicated five significant milk peptides, having immunomodulating properties. The minimal concentration required for IL-6 induction varied between peaks. Peak #4 had synergistic potential, while the combination of peak #1, #3 and #4 in different concentrations appear induce the highest response of IL-6. Peptide sequencing did not show a sequence but was primarily due to minute concentrations of the peptides. Priming the immune system can be beneficial to the general public.