Supplementation of fermented Maillard-reactive whey protein enhances immunity by increasing NK cell activity

Miso Kang, Nam Su Oh, Minjoo Kim, Hyeon Yeong Ahn, Hye Jin Yoo, Minghan Sun, Shin Ho Kang, Hye Jeong Yang, Dae Young Kwon, Jong Ho Lee

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5 Citations (Scopus)

Abstract

Objective: The objective of this study was to investigate the impact of supplementation with fermented Maillard-reactive whey protein (F-MRP) on natural killer (NK) cell activity, circulating cytokines, and serum protein levels. Methods: A randomized, double-blind, placebo-controlled study was conducted on a sample of 80 participants without diabetes or obesity. Over an 8-week study period, the F-MRP group consumed 6 g of powder containing 4.2 g of F-MRP each day, whereas the placebo group consumed the same amount of maltodextrin. For each participant, NK cell activity was evaluated based on the ratio of effector cells (E; peripheral blood mononuclear cells, PBMCs) to target cells (T; K562 cells) at E:T ratios of 10:1, 5:1, 2.5:1, and 1.25:1. Results: Body mass index (BMI) and NK cell activity under all assay conditions were significantly increased in the F-MRP group at the 8-week follow-up visit compared with the values at the baseline, whereas the placebo group showed significant reductions in NK cell activity (at an E:T ratio of 5:1), serum albumin, and pre-albumin at the 8-week follow-up visit compared with the values at the baseline. When comparing the changes between the placebo and F-MRP groups, the increases in NK cell activity under all assay conditions and serum interleukin (IL)-12 in the F-MRP group were greater than those in the placebo group after adjusting for baseline values. There were also significant differences in pre-albumin and insulin-like growth factor (IGF)-1 between the two groups; the change in (Δ) IL-12 was positively correlated with both Δpre-albumin (r = 0.435, P = 0.006) and ΔNK cell activity at an E:T ratio of 10:1 (r = 0.571, P < 0.001) in the F-MRP group. Conclusion: Daily consumption of F-MRP enhanced NK cell function, which was positively associated with ΔIL-12. Moreover, ΔIL-12 was positively correlated with Δpre-albumin.

Original languageEnglish
Pages (from-to)1718-1725
Number of pages8
JournalFood and Function
Volume8
Issue number4
DOIs
Publication statusPublished - 2017 Apr

All Science Journal Classification (ASJC) codes

  • Food Science

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    Kang, M., Oh, N. S., Kim, M., Ahn, H. Y., Yoo, H. J., Sun, M., Kang, S. H., Yang, H. J., Kwon, D. Y., & Lee, J. H. (2017). Supplementation of fermented Maillard-reactive whey protein enhances immunity by increasing NK cell activity. Food and Function, 8(4), 1718-1725. https://doi.org/10.1039/c6fo01458e