Potential Mechanisms of Improved Activity of Natural Killer Cells Induced by the Consumption of F‐MRP for 8 weeks
2021
Han, Youngmin | Lee, Soyeon | Lee, Jong Ho | Yoo, Hye Jin
SCOPE: The authors used metabolomics to investigate the nutritional modulatory effect of fermented Maillard‐reactive whey protein (F‐MRP) on the activity of natural killer (NK) cells. METHODS AND RESULTS: Fifty subjects who had participated in our previous intervention study were included in the present study in the test (n = 20) and placebo groups (n = 30). Additional analyses using ultra performance liquid chromatography‐mass spectrometry (UPLC‐MS) and gas chromatography (GC)‐MS were conducted to identify relevant metabolic features. After 8 weeks, the activity of lipoprotein‐associated phospholipase A₂ (Lp‐PLA₂) (p = 0.021), levels of interleukin (IL)‐1β (p = 0.001), and activity of NK cells were considerably increased in the test group compared with those in the placebo group. Based on the metabolites discovered by UPLC‐MS, ten altered metabolic pathways were observed in the test group after 8 weeks of F‐MRP consumption. Specific pathways with most pronounced associations with immune‐enhancing effect of F‐MRP included aminoacyl‐tRNA biosynthesis, glycine/serine/threonine metabolism, arginine/proline metabolism, and sphingolipid metabolism. CONCLUSIONS: The present study demonstrated the effects of 8 weeks of F‐MRP supplementation on the metabolic status manifested as changes in the Lp‐PLA₂ activity, IL‐1β level, and activity of NK cells. Intermediate metabolites of the identified metabolic pathways can be used to confirm the immune‐enhancing efficacy of short‐term supplementation.
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