Effect of Enzymatic Hydrolysates of Hazelnut (Corylus heterophylla Fisch.) from Changbai Mountain on the Immune Function in Mice
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Abstract:
The effect of enzymatic protein hydrolysates with different degrees of hydrolysis (DHs) of the hazelnut from Changbai Mountain on the immune function in mice was evaluated in this study. Hazelnut protein hydrolysates with 6 different DHs (24.16%, 29.69%, 33.22%, 36.33%, 38.08%, and 39.57%) were prepared according to their hydrolysis time, and were orally (gavage) administered to the test mice groups at a dose of 1.00 g/kg body weight. Through immune organ index analysis and the spleen lymphocyte proliferation function, phagocytic activity of macrophages, cytokine levels in serum (IFN-γ and IL-4), and the activity of alkaline phosphatase in serum as indicators, the immunomodulatory effects of hazelnut protein hydrolysates in mice were studied on 10, 20, and 30 days after administration. The results demonstrated that the hazelnut protein hydrolysate with a DH of 33.22% significantly increased the thymus index of mice (p < 0.05). The hazelnut protein hydrolysates with DHs of 36.33%, 38.08%, and 39.57% also significantly increased the immune organ index, IFN-γ and AKP levels in serum, and enhanced the spleen lymphocyte proliferative activity and macrophage phagocytic activity (p < 0.05 or p < 0.01). In conclusion, hazelnut protein hydrolysates with DHs of 36.33%, 38.08%, and 39.57% could enhance the immune function in mice. This study provides an experimental basis for the development of peptide products with immune activity from hazelnut proteins.
