Characterization and Safety Profile of Transfer Factors Peptides, a Nutritional Supplement for Immune System Regulation

Imuno TF® is a nutritional supplement composed of isolated transfer factors (TF) from porcine spleen. It is composed of a specific mixture of molecules that impact functions of the biological systems and historically is linked to the immune system regulation. In this study, we demonstrate for the first time its proteomic analysis, nutritional composition, and safety profile in terms of mutagenic potential and acute oral dose (LD50). The obtained analysis indicated the product is a complex set of oligo- and polypeptides constituted of 163 different peptides which can potentially act on multiple mechanisms on the immune system pathways. The chemical composition showed low fat and low sugar content, saturated fatty acids-free, and the presence of 10 vitamins and 11 minerals. No mutagenic effect was observed, and the LD50 was 5000 mg kg−1 body weight. This accounts for a safe product to be used by the oral route, with potential benefits for the immune system.

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Characterization and safety profile of Imuno TF®, a nutritional supplement for immune system regulation containing transfer factors

10.1101/2020.12.07.414169 ◽

2020 ◽

Author(s):

Hudson Polonini ◽

Any Elisa de Souza Schmidt Gonçalves ◽

Eli Dijkers ◽

Anderson de Oliveira Ferreira

Keyword(s):

Immune System ◽

Safety Profile ◽

Sugar Content ◽

Saturated Fatty Acids ◽

Mutagenic Effect ◽

Nutritional Supplement ◽

Nutritional Composition ◽

Mutagenic Potential ◽

Transfer Factors ◽

Immune System Regulation

AbstractImuno TF® is a nutritional supplement composed of isolated transfer factors (TF) from porcine spleen. It is composed of a specific mixture of molecules that impact functions of the biological systems, and historically is linked to the immune system regulation. In this study, we demonstrate for the first time its proteomic analysis, nutritional composition, and safety profile in terms of mutagenic potential and acute oral dose (LD50). The obtained analysis indicated the product is a complex set of oligo- and polypeptides constituted of 163 different peptides which can potentially act on multiple mechanisms on the immune system pathways. The chemical composition showed low fat and low sugar content, saturated fatty acids-free and the presence of 10 vitamins and 11 minerals. No mutagenic effect was observed, and the LD50 was 5,000 mg kg-1 body weight. This accounts for a safe product to be used by oral route, with potential benefits for the immune system.

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Mapping the snack and drink landscape in a large UK hospital site

10.31234/osf.io/m3nwa ◽

2019 ◽

Cited By ~ 3

Author(s):

Julia Allan ◽

Maureen Heddle ◽

Fiona McKenzie ◽

Susan Webb ◽

Marie Johnston

Keyword(s):

Food Choice ◽

Sugar Content ◽

Salt Content ◽

Fat Content ◽

Nutritional Composition ◽

Food Retail ◽

Hospital Site ◽

Baked Goods ◽

Calorie Content ◽

Product Sales

Hospitals offer snacks and drinks for sale to patients, staff and visitors. As food choice is heavily influenced by the options on offer, the present study audited the availability and purchase of snacks and drinks available in all NHS hospital sites across a large UK city. Data on the type and nutritional composition of all single-serve snacks (n=407) and drinks (n=238) available for sale in 76 hospital-based food retail units were collected. Purchasing data were obtained for products sold from a subset of food retail units over 4 weeks (6 units; 68,274 product sales). Single-serve snacks and drinks varied markedly in calorie content (snacks 18-641kcals; drinks 0-270kcals), fat content (snacks 0-39g; drinks 0-9g), sugar content (snacks 0.1g-76g; drinks 0-56g) and salt content (snacks 0.2g-2.9g; drinks 0-1.1g). Baked goods were the least healthy snack option (mean content: 383 kcals, 17g fat, 29g sugar and 0.4g salt). Most of the top selling products were crisps, confectionary, baked goods and hot drinks. Only 5/20 top selling snacks were healthy options. While healthy snacks and drinks are readily available in NHS sites, there is scope to reduce the availability of unhealthy options further and to support consumers to make healthier choices.

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The Immune System Regulation in Sepsis: From Innate to Adaptive

Current Protein and Peptide Science ◽

10.2174/1389203720666190305164128 ◽

2019 ◽

Vol 20 (8) ◽

pp. 799-816 ◽

Cited By ~ 6

Author(s):

Yue Qiu ◽

Guo-wei Tu ◽

Min-jie Ju ◽

Cheng Yang ◽

Zhe Luo

Keyword(s):

Clinical Trials ◽

Immune System ◽

Systemic Inflammatory Response Syndrome ◽

Inflammatory Response ◽

Immune Cells ◽

Current Knowledge ◽

Systemic Inflammatory Response ◽

Immune System Regulation

Sepsis, which is a highly heterogeneous syndrome, can result in death as a consequence of a systemic inflammatory response syndrome. The activation and regulation of the immune system play a key role in the initiation, development and prognosis of sepsis. Due to the different periods of sepsis when the objects investigated were incorporated, clinical trials often exhibit negative or even contrary results. Thus, in this review we aim to sort out the current knowledge in how immune cells play a role during sepsis.

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Immune system regulation and role of the human leukocyte antigen in posttraumatic stress disorder

Neurobiology of Stress ◽

10.1016/j.ynstr.2021.100366 ◽

2021 ◽

pp. 100366

Author(s):

Seyma Katrinli ◽

Alicia K. Smith

Keyword(s):

Posttraumatic Stress Disorder ◽

Immune System ◽

Human Leukocyte Antigen ◽

Posttraumatic Stress ◽

Stress Disorder ◽

Human Leukocyte ◽

Leukocyte Antigen ◽

Immune System Regulation

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NUTRITIONAL COMPOSITION AND LIPID CONTENT OF SKIN AND MUSCLE OF WILD GIANT MOTTLE EELS ANGUILLA MARMORATA IN THUA THIEN HUE, VIETNAM

HUE UNIVERSITY JOURNAL OF SCIENCE AGRICULTURE AND RURAL DEVELOPMENT ◽

10.26459/hueunijard.v129i3c.5848 ◽

2020 ◽

Vol 129 (3C) ◽

Author(s):

Kieu Thi Huyen ◽

Nguyen Quang Linh

Keyword(s):

Lipid Content ◽

Nutritional Value ◽

Sugar Content ◽

Nutritional Composition ◽

Human Consumption ◽

Fish Skin ◽

Total Sugar Content ◽

Fish Meat ◽

Anguilla Marmorata ◽

Nutritional Components

In Vietnam, the giant mottle eel Anguilla marmorata is the most widely distributed species and being exploited for seed in aquaculture as well as for human consumption. This study aims to investigate the basic nutritional components of the fish. The eels were collected from six locations of Thua Thien Hue province, with weights from 5 to 3200 g. In addition, the content of lipid in skin and tissue was also examined. The results show that eel flesh has a relatively high nutritional value. The water, protein, lipid, and total sugar content of the fish meat is 60.4 ± 0.94%, 19.54 ± 4.31%, 18.2 ± 1.02%, and 1.34 ± 0.34 (mg/g), respectively. The nutritional components of the eel have a good correlation with the weight according to the equation: Y = a × ln (W) + b (where W is the weight of eels; Y is the content of nutritional components; a is the correlation coefficient b is a constant) with r > 0.9. The lipid content of the fish skin is higher than that of muscle and meat.

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Meat Quality and Sensory Traits of Finisher Broiler Chickens Fed with Black Soldier Fly (Hermetia Illucens L.) Larvae Fat as Alternative Fat Source

Animals ◽

10.3390/ani9040140 ◽

2019 ◽

Vol 9 (4) ◽

pp. 140 ◽

Cited By ~ 13

Author(s):

Marco Cullere ◽

Achille Schiavone ◽

Sihem Dabbou ◽

Laura Gasco ◽

Antonella Dalle Zotte

Keyword(s):

Fatty Acids ◽

Soybean Oil ◽

Meat Quality ◽

Broiler Chickens ◽

Control Diet ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Nutritional Composition ◽

Sensory Profile ◽

Hermetia Illucens

At present, there is limited knowledge about the possible utilization of the fat fraction derived from Hermetia illucens (HI) larvae processing. The objective of the present study was to evaluate the replacement of soybean oil with HI larvae fat in broiler finisher diet, on the quality and sensory traits of their meat. At 21 days of age, 120 male broiler chickens were randomly allocated to three experimental groups (5 replicates and 8 birds/pen): a basal control diet (C), and two groups in which either 50% or 100% of the soybean oil was replaced with HI larvae fat (the HI50 and HI100 group, respectively). At day 48, 15 birds (3 birds/pen) per group were slaughtered, and breasts and legs were excised and used for meat quality evaluations. Breast and leg physical meat quality, nutritional composition and sensory profile remained substantially unaffected by the dietary treatments. In contrast, the dietary incorporation of HI larvae fat modified the fatty acid (FA) profile of both the breast and leg meat cuts: the proportion of saturated fatty acids increased (p < 0.0001) to the detriment of the polyunsaturated (PUFA) fraction (p < 0.0001). Moreover, the meat n-6/n-3 ratio increased in the HI50 and HI100 groups compared to the C group. HI larvae fat dietary inclusion decreased the monounsaturated fatty acids in the breast (p = 0.0012) but not in the leg meat. Further research should focus on the improvement of the FA profile of the larvae through substrate modulation, or by combining HI larvae with a PUFA-rich feedstuff in feed formulations.

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Monitoring Food Additives and Nutritional Composition of Labels of Food Bases

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Agriculture ◽

10.15835/buasvmcn-hort:2018.0007 ◽

2019 ◽

Vol 76 (1) ◽

pp. 40

Author(s):

Stela Gabriela JELEA ◽

Marian JELEA ◽

Lucia MIHALESCU ◽

Zorica VOŞGAN ◽

Oana Corina JELEA

Keyword(s):

Shelf Life ◽

Sugar Content ◽

Food Additives ◽

Nutritional Composition

During June, 2017, ten products from the food bases category have been studied. The companies and the products types were noted and the manufacturer’s labels were studied. It has been found that the rules on the labeling of food bases are respected. The study had the following objectives: studying the ingredients and the nutritional composition and identifying the additives used in the manufacture of the product. Studying product labels also highlighted an increased salt and sugar content. The percentage of dehydrated vegetables was between 4.49% and 38%. The vegetables content was different for the food bases investigated. The 40% of food bases had between nine and ten dehydrated vegetables, the 60% had between four and six dehydrated vegetables. Additives added to foods during processing are important to improve their appearance and to extend their shelf life.

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