The Correlation Between In Vitro Antioxidant Activity and Immunomodulatory Activity of Enzymatic Hydrolysates from Selenium‐Enriched Rice Protein |
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| Authors: | Yong Fang Xi Chen Peizhu Luo Fei Pei Benard Muinde Kimatu Kunlun Liu Mengjia Du Weifen Qiu Qiuhui Hu |
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| Affiliation: | 1. College of Food Science and Engineering, Nanjing Univ. of Finance and Economics/The Jiangsu Province Center of Cooperative Innovation for Modern Grain Circulation and Security, Nanjing, People's Republic of China;2. College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, People's Republic of China;3. College of Food Science and Technology, Henan Univ. of Technology, Zhengzhou, China |
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| Abstract: | The antioxidant and immunomodulatory activities of selenium‐enriched rice protein hydrolysates (Se‐PH) were evaluated by a cellular antioxidant activity test and macrophage proliferation and phagocytosis assays, respectively. The results showed that trypsin hydrolysate provided the highest proliferation rate of 60.91% at a concentration of 100 μg/mL. Moreover, a remarkable rise in the phagocytosis rates for trypsin hydrolysate (64.1%) and pepsin–trypsin hydrolysate (54.5%) was observed when the sample concentrations were increased to 50 μg/mL. A positive correlation was found between the phagocytic ability of macrophages and both the selenium concentration and the degree of hydrolysis of Se‐PH, and the correlation coefficients R obtained were 0.792 and 0.930 (P < 0.05), respectively. The capacity of Se‐PH to inhibit the oxidation of dichlorodihydrofluorescein had a significant negative correlation with the phagocytic ability of macrophages (R = –0.840, P < 0.05). In conclusion, a positive correlation was found between the antioxidant activity and the immunomodulatory activity of Se‐PH, which could be used as potential functional food additives for improving human health. |
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| Keywords: | antioxidant activity immunomodulatory activity rice protein selenium |
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