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  • 1
    Electronic Resource
    Electronic Resource
    Suppression of allergic reaction by λ-carrageenan: Toll-like receptor 4/MyD88-dependent and -independent modulation of immunity (2003)
    Oxford, UK : Blackwell Science Ltd
    Clinical & experimental allergy 33 (2003), S. 0 
    Details
    ISSN: 1365-2222
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: Background Recognition of foreign substances by innate immunity through pattern recognition receptors (PRRs) regulates acquired immunity such as allergic reaction. Because PRRs recognize heterogeneous ligands, daily food intake can potentially regulate immune allergic reaction.Objective Elucidation of the effect of λ-carrageenan on allergic reactions was aimed.Method IFN-γ and IL-4 was measured in in vitro T cell-stimulated culture. Cytokine production from macrophages in response to λ-carrageenan was measured as indicator for innate immunity activation. Mice were immunized with OVA in alum to induce specific IgE, and then histamine release was induced by systemic injection of OVA.Results Activation of innate immunity by λ-carrageenan is dependent on Toll-like receptor-4 (TLR4) and MyD88, in which induction of pro-inflammatory cytokines such as TNF-α and IL-6 was largely impaired in macrophages from TLR4- and MyD88-deficient mice. Footpad oedema, a model for in vivo inflammatory reactions, was significantly reduced in these mice. Similar to recent evidence showing a preference for the stimulation of Th1 via TLR/MyD88 signalling, λ-carrageenan showed enhanced IFN-γ and decreased IL-4 in stimulated T cell cultures. Interestingly, increased IFN-γ production was still seen in TLR4- and MyD88-deficient splenocytes. Oral administration of λ-carrageenan to immunized mice successfully decreased OVA-specific IgE, and λ-carrageenan was also effective in previously immunized mice. Further, serum histamine release upon systemic challenge of OVA was significantly inhibited. Neither OVA-specific IgG1/IgG2a nor cytokine secretion from in vitro cultures were altered, suggesting the involvement of multiple PRRs as demonstrated by TLR4/MyD88-independent IFN-γ up-regulation. The simultaneous feeding of OVA with lipopolysaccharide abrogated oral tolerance, but λ-carrageenan was not only devoid of such an effect but was also found to promote oral tolerance in the absence of TLR4.Conclusion λ-Carrageenan was suggested to be a useful dietary supplement to ameliorate allergic reactions while maintaining oral tolerance-dependent intestinal homeostasis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2222.2003.01575.x
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  • 2
    Electronic Resource
    Electronic Resource
    Conditioning of Meat with Raw Soy Sauce and Its Proteinases: Their Effects on the Quality of Beef (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This investigation demonstrated that raw soy sauce added to beef in the process of tenderization was effective in improving its sensory quality. To estimate the contributions of proteinases occurring in the raw soy sauce, the degradation of myofibril and collagen was investigated by using the inhibitors, potato inhibitor, ethylenediaminetetraacetic acid (EDTA) and pepstatin which inhibit serine-, metallo-, and aspartic proteinases, respectively. A serine proteinase was most greatly involved in the degradations of both myofibril and collagen. Electrophoretic patterns of myofibril degraded by a purified serine proteinase coincided well with those of myofibril treated with the raw soy sauce per se.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14037.x
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    Paper (German National Licenses)
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