Immune modulation effects of soya bean fermentation food evaluated by an animal model

Yi Ping Chin, Chung Ying Hung, Chin Yuh Yang, Cheng Yi Wang, Yuh Ling Lin

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

A murine model was used to evaluate the role of soya bean fermentation broth (SFB) in immune-modulating a T helper type 1 (Th1)/T helper type 1 (Th2) response. The SFB feeding groups (0.1% and 0.4%) had significantly increased T-cell proliferation (47.4 ± 2.5% and 48.2 ± 5.6%, respectively) in the third week compared with the control group (43.3 ± 2.5%), and also significantly enhanced natural killer (NK) cell activity (33.2 ± 4.2% and 35.1 ± 5.9%, respectively) compared with the control group (24.8 ± 4.8%). The IL-2 concentrations of sera were 236.3 ± 4.3 and 251.3 ± 35.4 pg/106 cells in the SFB feeding groups respectively, which were almost double higher than the control group 144.1 ± 23.1 pg/106 cells. Conversely, the IL-4 concentration in sera was significantly decreased when stimulated by the mitogen concanavalin A (2 μg/ml) in SFB feeding group. The ratio of IL-2 to IL-4 in the SFB groups was 10.4 and 17.6, respectively, which was higher than that in the control group (4.7). The SFB is proposed to have the potential to induce T-cell proliferation and enhance the function of Th1 cells, then increased the secretion of IL-2, which enhanced NK cell activity. We suggest that the SFB might be a good resource for modulating immunity in human health care.

Original languageEnglish
Pages (from-to)463-476
Number of pages14
JournalFood and Agricultural Immunology
Volume26
Issue number4
DOIs
Publication statusPublished - Jul 4 2015

Fingerprint

Fermentation
beans
Animal Models
animal models
fermentation
Food
interleukin-2
Interleukin-2
Control Groups
natural killer cells
interleukin-4
Natural Killer Cells
Interleukin-4
cell proliferation
T-lymphocytes
Cell Proliferation
T-Lymphocytes
Th1 Cells
cells
concanavalin A

Keywords

  • animal model
  • IL-2/IL-4
  • NK cell activity
  • soya bean fermentation broth
  • Th1/Th2 cells

ASJC Scopus subject areas

  • Food Science
  • Immunology
  • Agronomy and Crop Science

Cite this

Immune modulation effects of soya bean fermentation food evaluated by an animal model. / Chin, Yi Ping; Hung, Chung Ying; Yang, Chin Yuh; Wang, Cheng Yi; Lin, Yuh Ling.

In: Food and Agricultural Immunology, Vol. 26, No. 4, 04.07.2015, p. 463-476.

Research output: Contribution to journalArticle

Chin, Yi Ping ; Hung, Chung Ying ; Yang, Chin Yuh ; Wang, Cheng Yi ; Lin, Yuh Ling. / Immune modulation effects of soya bean fermentation food evaluated by an animal model. In: Food and Agricultural Immunology. 2015 ; Vol. 26, No. 4. pp. 463-476.
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abstract = "A murine model was used to evaluate the role of soya bean fermentation broth (SFB) in immune-modulating a T helper type 1 (Th1)/T helper type 1 (Th2) response. The SFB feeding groups (0.1{\%} and 0.4{\%}) had significantly increased T-cell proliferation (47.4 ± 2.5{\%} and 48.2 ± 5.6{\%}, respectively) in the third week compared with the control group (43.3 ± 2.5{\%}), and also significantly enhanced natural killer (NK) cell activity (33.2 ± 4.2{\%} and 35.1 ± 5.9{\%}, respectively) compared with the control group (24.8 ± 4.8{\%}). The IL-2 concentrations of sera were 236.3 ± 4.3 and 251.3 ± 35.4 pg/106 cells in the SFB feeding groups respectively, which were almost double higher than the control group 144.1 ± 23.1 pg/106 cells. Conversely, the IL-4 concentration in sera was significantly decreased when stimulated by the mitogen concanavalin A (2 μg/ml) in SFB feeding group. The ratio of IL-2 to IL-4 in the SFB groups was 10.4 and 17.6, respectively, which was higher than that in the control group (4.7). The SFB is proposed to have the potential to induce T-cell proliferation and enhance the function of Th1 cells, then increased the secretion of IL-2, which enhanced NK cell activity. We suggest that the SFB might be a good resource for modulating immunity in human health care.",
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