Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Food & Nutrition Science Regular Papers
Immunostimulation Effect of Jellyfish Collagen
Takuya SUGAHARAMasashi UENOYoko GOTORyusuke SHIRAISHIMikiharu DOIKoichi AKIYAMASatoshi YAMAUCHI
Author information
JOURNAL FREE ACCESS

2006 Volume 70 Issue 9 Pages 2131-2137

Details
Abstract

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.

Content from these authors

This article cannot obtain the latest cited-by information.

© 2006 by Japan Society for Bioscience, Biotechnology, and Agrochemistry
Previous article Next article
feedback
Top