Williams Roderick, Dias Daniel A, Jayasinghe Nirupama, Roessner Ute, Bennett Louise E
CSIRO Food and Nutrition, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
Metabolomics Australia, The School of Botany, The University of Melbourne, Parkville, Victoria 3030, Australia.
Food Chem. 2016 Apr 15;197(Pt A):761-8. doi: 10.1016/j.foodchem.2015.11.015. Epub 2015 Nov 10.
Regulation of the human immune system requires controlled pro- and anti-inflammatory responses for host defence against infection and disease states. Yeasts (Saccharomyces cerevisiae), as used in brewing and baking, are mostly known for ability to stimulate the human immune-system predominantly reflecting the pro-inflammatory cell wall β-glucans. However, in this study, using food-compatible processing methods, glycopeptide-enriched and β-glucan-depleted products were each prepared from Brewer's and Baker's yeasts, which suppressed production of interferon-γ (IFN-γ) in human whole blood cell assay, signifying that anti-inflammatory factors are also present in yeast. Anti-inflammatory bioactivities of products prepared from Brewer's and Baker's yeast were compared with the commercial yeast product, Epicor®. While unfractionated Epicor was inactive, the C18 resin-binding fractions of Brewer's and Baker's yeast products and Epicor dose-dependently lowered IFN-γ, demonstrating that Epicor also contained both pro-inflammatory (β-glucans) and anti-inflammatory components. Anti-inflammatory activity was attributed to C18 resin-binding species glyco-peptides in Epicor and experimental yeast products. This study demonstrated that pro- and anti-inflammatory factors could be resolved and enriched in yeasts by suitable processing, with potential to improve specific activities.
人体免疫系统的调节需要对促炎和抗炎反应进行控制，以抵御感染和疾病状态从而保护宿主。用于酿造和烘焙的酵母（酿酒酵母），大多因其主要通过反映促炎性细胞壁β-葡聚糖来刺激人体免疫系统的能力而闻名。然而，在本研究中，使用与食品兼容的加工方法，分别从酿酒酵母和面包酵母中制备了富含糖肽且β-葡聚糖含量降低的产品，这些产品在人体全血细胞试验中抑制了干扰素-γ（IFN-γ）的产生，这表明酵母中也存在抗炎因子。将酿酒酵母和面包酵母制备的产品的抗炎生物活性与商业酵母产品Epicor®进行了比较。虽然未分级的Epicor没有活性，但酿酒酵母和面包酵母产品以及Epicor的C18树脂结合级分均呈剂量依赖性地降低了IFN-γ，这表明Epicor也同时含有促炎成分（β-葡聚糖）和抗炎成分。抗炎活性归因于Epicor和实验酵母产品中与C18树脂结合的糖肽类物质。本研究表明，通过适当的加工，可以在酵母中分离并富集促炎和抗炎因子，具有提高特定活性的潜力。
