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Immune-enhancement effects of tuna cooking drip and its enzymatic hydrolysate in Balb/c mice

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Abstract

Tuna cooking drip (TCD) is a protein rich by-product of canned tuna processing that is typically discarded. In this study, the immune-enhancing activities of TCD and its enzymatic hydrolysate (EH-TCD) were investigated by intraperitoneally administering Balb/c male mice with TCD and EH-TCD for 2 weeks. This administration resulted in an increase in the weight of the spleen and thymus (200–800 mg/kg) and enhanced the proliferation rates of splenocytes (200–800 mg/kg). TCD and EH-TCD significantly increased the production of immunostimulatory cytokines (interleukin-10 and interleukin-2). In addition, TCD and EH-TCD increased serum IgG1 and IgG2a levels in a concentration-dependent manner. Particularly, EH-TCD had a greater immune-enhancing effect than TCD. These results suggest that TCD and EH-TCD exert immune-enhancing effects through an IgG antibody response and T cell activation, and EH-TCD can be used as an immunostimulatory agent.

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Acknowledgements

This study was a part of the project entitled ‘Functional materials and foods using fisheries by-products’, funded by the Ministry of Oceans and Fisheries, Korea (20130279).

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Authors and Affiliations

  1. Department of Food Science and Technology/Institute of Food Science, Pukyong National University, Busan, 48513, Republic of Korea

    Min-Ji Kim, Koth-Bong-Woo-Ri Kim & Dong-Hyun Ahn

  2. Department of Food Science and Technology, Kongju University, Kongju, 32588, Republic of Korea

    Nak-Yun Sung & Eui-Hong Byun

  3. Research and Development Center, Dongwon F&B, Seongnam-Si, 13212, Republic of Korea

    Hee-Sup Nam

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  1. Min-Ji Kim
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  2. Koth-Bong-Woo-Ri Kim
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Correspondence to Dong-Hyun Ahn.

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Kim, MJ., Kim, KBWR., Sung, NY. et al. Immune-enhancement effects of tuna cooking drip and its enzymatic hydrolysate in Balb/c mice. Food Sci Biotechnol 27, 131–137 (2018). https://doi.org/10.1007/s10068-017-0278-9

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  • DOI: https://doi.org/10.1007/s10068-017-0278-9

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