Immunomodulating effects of peptidic fractions issued from milk fermented with Lactobacillus helveticus
- Autores
- Leblanc, Jean Guy Joseph; Matar, Chantal; Valdez Marín, Juan Carlos; de Moreno, Maria Alejandra; Perdigon, Gabriela del Valle
- Año de publicación
- 2002
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The effect of peptides released during the fermentation of milk on the humoral immune system and on fibrosarcoma growth was studied. Lactobacillus helveticus was able to release peptidic compounds during milk fermentation due to its high proteolytic activity, as was shown by the degree of proteolysis and size-exclusion HPLC elution profiles. Three fractions of these compounds were separated and fed to mice during different periods (2, 5, and 7 d). The humoral immune response was assessed by following the number of IgA-secreting cells, and the antitumor activity was monitored by studying the regression of subcutaneously implanted fibrosarcomas. Feeding during 2 and 7 d with the medium-sized fraction (Fraction II) significantly increased the IgA-producing cells in the intestines, whereas feeding with the large compound fraction (Fraction I) during 5 d and the small compound fraction (Fraction III) during all three feeding periods provided similar increases. A double dose of Fraction II showed the highest IgA-producing cell count. The increase by Fraction III was shown to be caused by the presence of L-Tryptophan. Fraction II significantly decreased the size of fibrosarcoma when previously fed during 7 d, and feeding with Fraction I during 5 d decreased significantly its size after 35 d of growth. Although the mechanisms by which lactic acid bacteria enhance the immune system are not clear, this study clearly shows that bioactive compounds released in fermented milks contribute to the immunoenhancing and antitumor properties of these products. The release of bioactive peptides by lactic acid bacteria can have important implications on the modulation of the cellular immune response.
Fil: Leblanc, Jean Guy Joseph. Université de Moncton; Canadá. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Matar, Chantal. Université de Moncton; Canadá
Fil: Valdez Marín, Juan Carlos. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: de Moreno, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Université de Moncton; Canadá
Fil: Perdigon, Gabriela del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina - Materia
-
Bioactive Peptides
Fermented Milk
Immunomodulation
Lactic Acid Bacteria - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
.jpg)
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/56043
Ver los metadatos del registro completo
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Immunomodulating effects of peptidic fractions issued from milk fermented with Lactobacillus helveticusLeblanc, Jean Guy JosephMatar, ChantalValdez Marín, Juan Carlosde Moreno, Maria AlejandraPerdigon, Gabriela del ValleBioactive PeptidesFermented MilkImmunomodulationLactic Acid Bacteriahttps://purl.org/becyt/ford/3.1https://purl.org/becyt/ford/3The effect of peptides released during the fermentation of milk on the humoral immune system and on fibrosarcoma growth was studied. Lactobacillus helveticus was able to release peptidic compounds during milk fermentation due to its high proteolytic activity, as was shown by the degree of proteolysis and size-exclusion HPLC elution profiles. Three fractions of these compounds were separated and fed to mice during different periods (2, 5, and 7 d). The humoral immune response was assessed by following the number of IgA-secreting cells, and the antitumor activity was monitored by studying the regression of subcutaneously implanted fibrosarcomas. Feeding during 2 and 7 d with the medium-sized fraction (Fraction II) significantly increased the IgA-producing cells in the intestines, whereas feeding with the large compound fraction (Fraction I) during 5 d and the small compound fraction (Fraction III) during all three feeding periods provided similar increases. A double dose of Fraction II showed the highest IgA-producing cell count. The increase by Fraction III was shown to be caused by the presence of L-Tryptophan. Fraction II significantly decreased the size of fibrosarcoma when previously fed during 7 d, and feeding with Fraction I during 5 d decreased significantly its size after 35 d of growth. Although the mechanisms by which lactic acid bacteria enhance the immune system are not clear, this study clearly shows that bioactive compounds released in fermented milks contribute to the immunoenhancing and antitumor properties of these products. The release of bioactive peptides by lactic acid bacteria can have important implications on the modulation of the cellular immune response.Fil: Leblanc, Jean Guy Joseph. Université de Moncton; Canadá. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Matar, Chantal. Université de Moncton; CanadáFil: Valdez Marín, Juan Carlos. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: de Moreno, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Université de Moncton; CanadáFil: Perdigon, Gabriela del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaAmerican Dairy Science Association2002-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/56043Leblanc, Jean Guy Joseph; Matar, Chantal; Valdez Marín, Juan Carlos; de Moreno, Maria Alejandra; Perdigon, Gabriela del Valle; Immunomodulating effects of peptidic fractions issued from milk fermented with Lactobacillus helveticus; American Dairy Science Association; Journal of Dairy Science; 85; 11; 11-2002; 2733-27420022-03021525-3198CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3168/jds.S0022-0302(02)74360-9info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0022030202743609?via%3Dihubinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:03:42Zoai:ri.conicet.gov.ar:11336/56043instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:03:42.643CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
| dc.title.none.fl_str_mv |
Immunomodulating effects of peptidic fractions issued from milk fermented with Lactobacillus helveticus |
| title |
Immunomodulating effects of peptidic fractions issued from milk fermented with Lactobacillus helveticus |
| spellingShingle |
Immunomodulating effects of peptidic fractions issued from milk fermented with Lactobacillus helveticus Leblanc, Jean Guy Joseph Bioactive Peptides Fermented Milk Immunomodulation Lactic Acid Bacteria |
| title_short |
Immunomodulating effects of peptidic fractions issued from milk fermented with Lactobacillus helveticus |
| title_full |
Immunomodulating effects of peptidic fractions issued from milk fermented with Lactobacillus helveticus |
| title_fullStr |
Immunomodulating effects of peptidic fractions issued from milk fermented with Lactobacillus helveticus |
| title_full_unstemmed |
Immunomodulating effects of peptidic fractions issued from milk fermented with Lactobacillus helveticus |
| title_sort |
Immunomodulating effects of peptidic fractions issued from milk fermented with Lactobacillus helveticus |
| dc.creator.none.fl_str_mv |
Leblanc, Jean Guy Joseph Matar, Chantal Valdez Marín, Juan Carlos de Moreno, Maria Alejandra Perdigon, Gabriela del Valle |
| author |
Leblanc, Jean Guy Joseph |
| author_facet |
Leblanc, Jean Guy Joseph Matar, Chantal Valdez Marín, Juan Carlos de Moreno, Maria Alejandra Perdigon, Gabriela del Valle |
| author_role |
author |
| author2 |
Matar, Chantal Valdez Marín, Juan Carlos de Moreno, Maria Alejandra Perdigon, Gabriela del Valle |
| author2_role |
author author author author |
| dc.subject.none.fl_str_mv |
Bioactive Peptides Fermented Milk Immunomodulation Lactic Acid Bacteria |
| topic |
Bioactive Peptides Fermented Milk Immunomodulation Lactic Acid Bacteria |
| purl_subject.fl_str_mv |
https://purl.org/becyt/ford/3.1 https://purl.org/becyt/ford/3 |
| dc.description.none.fl_txt_mv |
The effect of peptides released during the fermentation of milk on the humoral immune system and on fibrosarcoma growth was studied. Lactobacillus helveticus was able to release peptidic compounds during milk fermentation due to its high proteolytic activity, as was shown by the degree of proteolysis and size-exclusion HPLC elution profiles. Three fractions of these compounds were separated and fed to mice during different periods (2, 5, and 7 d). The humoral immune response was assessed by following the number of IgA-secreting cells, and the antitumor activity was monitored by studying the regression of subcutaneously implanted fibrosarcomas. Feeding during 2 and 7 d with the medium-sized fraction (Fraction II) significantly increased the IgA-producing cells in the intestines, whereas feeding with the large compound fraction (Fraction I) during 5 d and the small compound fraction (Fraction III) during all three feeding periods provided similar increases. A double dose of Fraction II showed the highest IgA-producing cell count. The increase by Fraction III was shown to be caused by the presence of L-Tryptophan. Fraction II significantly decreased the size of fibrosarcoma when previously fed during 7 d, and feeding with Fraction I during 5 d decreased significantly its size after 35 d of growth. Although the mechanisms by which lactic acid bacteria enhance the immune system are not clear, this study clearly shows that bioactive compounds released in fermented milks contribute to the immunoenhancing and antitumor properties of these products. The release of bioactive peptides by lactic acid bacteria can have important implications on the modulation of the cellular immune response. Fil: Leblanc, Jean Guy Joseph. Université de Moncton; Canadá. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina Fil: Matar, Chantal. Université de Moncton; Canadá Fil: Valdez Marín, Juan Carlos. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina Fil: de Moreno, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Université de Moncton; Canadá Fil: Perdigon, Gabriela del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina |
| description |
The effect of peptides released during the fermentation of milk on the humoral immune system and on fibrosarcoma growth was studied. Lactobacillus helveticus was able to release peptidic compounds during milk fermentation due to its high proteolytic activity, as was shown by the degree of proteolysis and size-exclusion HPLC elution profiles. Three fractions of these compounds were separated and fed to mice during different periods (2, 5, and 7 d). The humoral immune response was assessed by following the number of IgA-secreting cells, and the antitumor activity was monitored by studying the regression of subcutaneously implanted fibrosarcomas. Feeding during 2 and 7 d with the medium-sized fraction (Fraction II) significantly increased the IgA-producing cells in the intestines, whereas feeding with the large compound fraction (Fraction I) during 5 d and the small compound fraction (Fraction III) during all three feeding periods provided similar increases. A double dose of Fraction II showed the highest IgA-producing cell count. The increase by Fraction III was shown to be caused by the presence of L-Tryptophan. Fraction II significantly decreased the size of fibrosarcoma when previously fed during 7 d, and feeding with Fraction I during 5 d decreased significantly its size after 35 d of growth. Although the mechanisms by which lactic acid bacteria enhance the immune system are not clear, this study clearly shows that bioactive compounds released in fermented milks contribute to the immunoenhancing and antitumor properties of these products. The release of bioactive peptides by lactic acid bacteria can have important implications on the modulation of the cellular immune response. |
| publishDate |
2002 |
| dc.date.none.fl_str_mv |
2002-11 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/56043 Leblanc, Jean Guy Joseph; Matar, Chantal; Valdez Marín, Juan Carlos; de Moreno, Maria Alejandra; Perdigon, Gabriela del Valle; Immunomodulating effects of peptidic fractions issued from milk fermented with Lactobacillus helveticus; American Dairy Science Association; Journal of Dairy Science; 85; 11; 11-2002; 2733-2742 0022-0302 1525-3198 CONICET Digital CONICET |
| url |
http://hdl.handle.net/11336/56043 |
| identifier_str_mv |
Leblanc, Jean Guy Joseph; Matar, Chantal; Valdez Marín, Juan Carlos; de Moreno, Maria Alejandra; Perdigon, Gabriela del Valle; Immunomodulating effects of peptidic fractions issued from milk fermented with Lactobacillus helveticus; American Dairy Science Association; Journal of Dairy Science; 85; 11; 11-2002; 2733-2742 0022-0302 1525-3198 CONICET Digital CONICET |
| dc.language.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.3168/jds.S0022-0302(02)74360-9 info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0022030202743609?via%3Dihub |
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info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
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openAccess |
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application/pdf application/pdf application/pdf application/pdf application/pdf |
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American Dairy Science Association |
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American Dairy Science Association |
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Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
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dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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