Induction of Nitric Oxide Generation by Various Cow Milk Cheeses in RAW264.7 Mouse Macrophage-like Cells

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  • Yasuda Shin
    Department of Bioscience, School of Agriculture, Tokai University
  • Kawamoto Kanae
    Department of Bioscience, School of Agriculture, Tokai University
  • Hirayama Takahiro
    Department of Bioscience, School of Agriculture, Tokai University
  • Kadooka Yukio
    Milk Science Research Institute, MEGMILK SNOW BRAND Co. Ltd.
  • Tachibana Hirofumi
    Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
  • Yamada Koji
    Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
  • Kobayashi Hiromasa
    Department of Bioscience, School of Agriculture, Tokai University
  • Igoshi Keiji
    Department of Bioscience, School of Agriculture, Tokai University

Bibliographic Information

Other Title
  • 様々な牛乳由来チーズによる RAW264.7マウスマクロファージ細胞の一酸化窒素産生誘導

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Abstract

To establish cheese as a dairy product with health benefits, we designed to investigate whether different types of commercial cow milk cheeses may possess regulatory effect on the immune response, using RAW264.7 mouse macrophage-like cells as an immune cell model. Among 21 cheese extracts tested, all the cheese samples induced nitric oxide (NO) generation in RAW264.7 cells, in a different manner (ca. 3 to 6-fold higher than control). In addition, five varieties of blue cheese ripened for 0, 1, 2, 3, or 4 months demonstrated that the blue cheese ripened for a short term was capable of showing the relatively strong induction on the NO generation in RAW264.7 cells. Collectively, these results suggest cheese may have a potential role on the up-regulation of NO-related immune function.

Journal

  • Milk Science

    Milk Science 61 (2), 89-94, 2012

    Japanese Dairy Science Association

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