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標題: Stability of fungal immunomodulatory protein, FIP-gts and FIP-fve, in IFN- production
作者: Ou, C.C.
Hsiao, Y.M.
Wang, W.H.
Ko, J.L.
Lin, M.Y.
關鍵字: fungal immunomodulatory protein;interferon-;human peripheral blood;mononuclear cells;FIP-gts;FIP-fve;interferon-gamma production;human lung-cancer;ganoderma-tsugae;flammulina-velutipes;edible-mushroom;food;stabilization;inhibition;telomerase;pathway
Project: Food and Agricultural Immunology
期刊/報告no:: Food and Agricultural Immunology, Volume 20, Issue 4, Page(s) 319-332.
Fungal immunomodulatory proteins (FIPs) are a group of novel proteins, purified from medicinal fungi or edible mushrooms that possess immunomodulatory properties. FIP-gts and FIP-fve have been isolated and purified from Ganoderma tsugae and Flammunlina velutipes, respectively. The evaluation of FIP immunomodulatory activity was based on their ability to stimulate human peripheral blood lymphocytes to release interferon-gamma (IFN-). We found that FIP-gts exhibited better immunomodulatory activity than FIP-fve. Activities were both greatly reduced with duration of heating. For digestibility, FIP-fve was more resistant than FIP-gts to digestive enzymes in simulated gastric fluid and simulated intestinal fluid. IFN- production is only detectable in dimers of FIP-gts as opposed to polymer of FIP-fve. These results suggest that FIP-gts and FIP-fve have activities that are stable and have a strong potential of being applied to food or pharmaceutical products for commercial development.
ISSN: 0954-0105
DOI: 10.1080/09540100903247688
Appears in Collections:食品暨應用生物科技學系

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