Physiological effects of yeast hydrolysate SCP-20

K. W. Yu, J. M. Kim, S. H. Oh, U. J. Chang, Hyung Joo Suh

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

When the yeast hydrolysate SCP-20 from Saccharomyces cerevisiae ingested to the rat to identify the effect on anti-stress, SCP-20 have an potent effect on the weight of adrenal, spleen, kidney and thyroid, and the glutamic pyruvic transaminase (GOT), glutamic oxaloacetic transaminse (GPT) and lactic dehydrogenase (LDH) activity recovered as much as the non-stress level. In addition, the swimming time was significantly increased in the group to administer SCP-20. It is assumed that anti-fatigue effect might relate to the resistance effect on the stress induced intensive exercise. SCP-20 stimulated not only the activation of macrophage (1.9-fold of saline control) but also IL-6 production (1.9-fold) at 2.0 g/kg/day. By the culture supernatant of Peyer's patch cells from C3H/HeJ mice fed SCP-20 at 2.0 g/kg/day for 7 days, the bone marrow cells significantly proliferated as 2.1 fold to compare with those of mice received only saline (control). In addition, the contents of IL-6 in the culture supernatant of Peyer's patch cells from mice fed SCP 20 at 2.0 g/kg per day were increased in the comparison with those from control (2.3-fold).

Original languageEnglish
Pages (from-to)879-884
Number of pages6
JournalFood Research International
Volume35
Issue number9
DOIs
Publication statusPublished - 2002 Nov 7

Fingerprint

Peyer's Patches
hydrolysates
Interleukin-6
Peyer's patches
Yeasts
yeasts
interleukin-6
Macrophage Activation
Inbred C3H Mouse
mice
Alanine Transaminase
Bone Marrow Cells
Fatigue
Saccharomyces cerevisiae
macrophage activation
Thyroid Gland
Oxidoreductases
Milk
Spleen
bone marrow cells

Keywords

  • Anti-fatigue
  • Anti-stress
  • Bone marrow cell proliferation
  • Macrophage-stimulation
  • Saccharomyces cerevisiae
  • Yeast hydrolysate

ASJC Scopus subject areas

  • Food Science

Cite this

Physiological effects of yeast hydrolysate SCP-20. / Yu, K. W.; Kim, J. M.; Oh, S. H.; Chang, U. J.; Suh, Hyung Joo.

In: Food Research International, Vol. 35, No. 9, 07.11.2002, p. 879-884.

Research output: Contribution to journalArticle

Yu, K. W. ; Kim, J. M. ; Oh, S. H. ; Chang, U. J. ; Suh, Hyung Joo. / Physiological effects of yeast hydrolysate SCP-20. In: Food Research International. 2002 ; Vol. 35, No. 9. pp. 879-884.
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