Applied Biological Chemistry

, Volume 61, Issue 2, pp 227–233 | Cite as

Anti-inflammatory and immune-enhancing effects of enzyme-treated royal jelly

  • Hyejung Gu
  • In-Bong Song
  • Hye-Ju Han
  • Na-Young Lee
  • Ji-Yun Cha
  • Yeon-Kyong Son
  • Jungkee Kwon


Royal jelly is produced by honeybees and has been shown to be various pharmacologically active. Enzyme-treated royal jelly (ERJ) is an allergen-free form of royal jelly that has been converted to shorter easy-to-absorb chain monomers. In this study, we investigated the anti-inflammatory and immunomodulatory effects of ERJ on macrophages and mice. We found that ERJ altered macrophage proliferation and was protective against lipopolysaccharide (LPS)-induced stress. The mice, fed ERJ for 4 weeks and stimulated LPS, significantly reduced levels of tumor necrosis factor-alpha, interleukins-1, 6, 10, 12, and interferon gamma compared to control mice. ERJ significantly increased the proliferation of B-lymphocytes and T-lymphocytes, as well as the activity of natural killer cells in a dose-dependent manner. Therefore, our results indicate that ERJ has strong anti-inflammatory and immune-promoting activities and can be developed as a potential food material for prevention of inflammatory disease.


Anti-inflammation Enzyme Immunity Royal jelly 



This work (C0453904) was supported by the Business for Cooperative R&D between Industry, Academy, and Research Institute funded by the Korea Small and Medium Business Administration in 2017.


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Copyright information

© The Korean Society for Applied Biological Chemistry 2018

Authors and Affiliations

  • Hyejung Gu
    • 1
  • In-Bong Song
    • 1
  • Hye-Ju Han
    • 1
  • Na-Young Lee
    • 2
  • Ji-Yun Cha
    • 2
  • Yeon-Kyong Son
    • 2
  • Jungkee Kwon
    • 1
  1. 1.Department of Laboratory Animal Medicine, College of Veterinary MedicineChonbuk National UniversityIksanRepublic of Korea
  2. 2.R&D Team, Food and Supplement Health ClaimsVitechJeonjuRepublic of Korea

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