Immunostimulation Effect of Jellyfish Collagen
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概要
- 論文の詳細を見る
Certain edible large jellyfishes belonging to the order Rhizostomeae are consumed in large quantities in China and Japan. The exumbrella part of the edible jellyfish Stomolophus nomurai was cut and soaked in dilute hydrochloric acid solution (pH 3.0) for 12 h, and heated at 121 °C for 20 min. The immunostimulation effects of the jellyfish extract were examined. The jellyfish extract enhanced IgM production of human hybridoma HB4C5 cells 34-fold. IgM and IgG production of human peripheral blood lymphocytes (PBL) were also accelerated, 2.8- and 1.4-fold respectively. Moreover, production of interferon (IFN)-γ and tumor necrosis factor (TNF)-α by human PBL was stimulated 100- and 17-fold respectively. Collagenase treatment inactivated the immunostimulation activity of the jellyfish extract. In addition, purified collagen from bovine Achilles’ tendon accelerated IgM production of hybridoma cells. These facts mean that collagen has an immunostimulation effect, and that the active substance in jellyfish extract is collagen.
- 社団法人 日本農芸化学会の論文
- 2007-09-23
著者
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SUGAHARA Takuya
Faculty of Agriculture, Ehime University
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Akiyama Koichi
Faculty Of Agriculture Ehime University
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Akiyama Koichi
Integrated Center For Sciences Tarumi Station Ehime Univ.
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YAMAUCHI Satoshi
Faculty of Agriculture, Ehime University
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UENO Masashi
Faculty of Agriculture, Ehime University
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GOTO Yoko
Faculty of Agriculture, Ehime University
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SHIRAISHI Ryusuke
Marutomo Co., Ltd.
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DOI Mikiharu
Marutomo Co., Ltd.
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Goto Yoko
Research Institute Of North Pacific Fisheries Faculty Of Fisheries Hokkaido University
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Ueno Masashi
Faculty Of Agriculture Ehime University
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Ueno Masashi
Department Of Condensed Matter Physics Tokyo Institute Of Technology
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SU Jeng-De
Department of Food Science & Technology, Faculty of Agriculture, Nagoya University
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PENG Chiung-Huei
Division of Basic Medical Science, Hungkuang University
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CHYAU Charng-Cherng
Research Institute of Biotechnology, Hungkuang University
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SUNG Tzu-Ying
Department of Food Science, Tunghai University
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HO Shin-Shien
Research Institute of Biotechnology, Hungkuang University
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PENG Chiung-Chi
Department of Nursing, Cardinal Tien College of Healthcare and Management
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PENG Robert
Research Institute of Biotechnology, Hungkuang University
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Peng Robert
Research Institute Of Biotechnology Hungkuang University
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Sung Tzu-ying
Department Of Food Science Tunghai University
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Ho Shin-shien
Research Institute Of Biotechnology Hungkuang University
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Peng Chiung-chi
Department Of Nursing Cardinal Tien College Of Healthcare And Management
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Peng Chiung-huei
Division Of Basic Medical Science Hungkuang University
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Chyau Charng-cherng
Research Institute Of Biotechnology Hungkuang University
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Sugahara Takuya
Division of Basic Medical Science, Hungkuang University
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PENG ROBERT
Research Institute of Biotechnology
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