Effects of food proteins and peptides on immunoglobulin production in mouse spleen lymphocytes

Takeaki Okamoto, Kazuma Yoshimi, Hirofumi Tachibana, Koji Yamada

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)


We investigated the effects of Casein, whey protein, soybean protein, wheat gluten and their peptides on the proliferation and immunoglobulin (Ig) production of mouse spleen lymphocytes. Among them, bovine β-Casein remarkably enhanced the production of IgA, IgG and IgM. In addition, some peptides from Casein enhanced IgA production and a peptide from wheat gluten enhanced IgA, IgG and IgM production. On the other hand, whey and soybean proteins exerted no immunoregulatory activity, as well as peptides derived from these proteins. β-Casein elevated Ig producing cell population in mouse spleen lymphocytes, but peptides derived from casein did not increase Ig producing cell population. These data suggest that immunoglobulin production stimulating effect of β-Casein takes part in increasing of Ig producing cells. Therefore, Casein and wheat gluten peptides may well be available as immunoregulatory food materials.

Original languageEnglish
Pages (from-to)72-77
Number of pages6
JournalNippon Shokuhin Kagaku Kogaku Kaishi
Issue number2
Publication statusPublished - 2003

All Science Journal Classification (ASJC) codes

  • Food Science


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