IPN 7……FOOD IMMUNOLOGY

DESCRIPTION
This subject relates food, diet and the immune system to provide understanding of the importance of diet in
human immune system dan health. The immune system in our body consists of cells and mediator compounds
that perform defenses against invasion of microorganism in the body through the immune response. The renewal
and mediator production by the immune cells require almost all nutrients and can be stimulated, modified or
enhance by the bioactive compounds carried by foods. Foods supply all the necessary needs for immune cells
activities. However, food contains components that vary from one type to another and each food component
may resulted in different immune response. Knowledge of a specific food component and its action on specific
immune response can enhance the benefit of food on the immune system.This course also elaborate the
principles and practices of immunochemistry.

Content Sub Content Description of Sub Content Lecturer

Immune system  immune system is a defense mecahnisme of FRZ
1. Introduction and health/food human that relates to health. Food intake is
industry important in supporting the immune system.
Immune products are important in food analysis
Barriers against  The first line of body defense against infection FRZ
infection at the external body surface
The origin and  Immune cells are made in bone marrow and FRZ
type of immune release into the blood to function according to
cells their type such as phagocyte cells, lymphocytes
etc.
 Anatomy of immune cell circulation
2. Functions of Phagocytic actions  Phagocytosis and killing mechanism: molecular FRZ
immune cells of immune cells interactions
Mast cell,  Roles in inflamation and molecules release FRZ
eosinophile  Complement protein interactions
Natural killer  Killing mechanism FRZ
3. Humoral and Antibody  Antibody are made by lymphocytes FRZ
specific Immunity Cellular basis of  Antibody are made by lymphocytes FRZ
antibody  Antigen selects the lymphocytes which made
production antibody
 Clss switching in antibody synthesis
First Quizz: 30 Secondary  The basis of the development of immunity FRZ
minutes antibody including the production of antibody on the first
4. Acquired response and second contacts with antigen
Memory Specificity of the  The establishment of memory or imunity does FRZ
acquired not confer protection against another unrelated
immunity organism
Vaccination and  A strategy to establish protective immunity FRZ
Tcells
 5. Molecules Immunoglobilin  Basic structure of four peptide unit, classes and FRZ
which recognize subclasses,
antigen Major  Class I and II molecules, MHC functions FRZ
histocomptabi
lity complex
T-calls receptors  Tcells have specific receptors for antigen FRZ
recognition
6. Recognition of The nature of  Epitops and antigen determinant FRZ
antigen antigen
Antigen and  Complementary of epitope and paratope FRZ
antibody
interaction
Forces binding  Tyeps of chemical binding, binding affinity, FRZ
antigen to antibody affinity
antibody
7. Consequences Activation of T  Molecules in T cell activation, surface markers, FRZ
of antigen cells regulation by protein tyrosine phosphorilation
recognition Activation of B  B cell responds to antigen FRZ
cell
Clonal expansion  T cell dependent responses have much greater FRZ
and Tcell flexibility of antibody and memory cell production
soluble factor
Quizz 2 30 minutes FRZ
8. Cell mediated Production of  Roles of cytokines in adaptive immune
immunity cytokines responsess and in inflammation
9. Detection and  Precipitation FRZ
Immunochemistry application
 Agglutination FRZ
 Prurification of antibody FRZ
10. Detection and  Immunoassay EPR
Immunochemistry application
 Immunoblotting
 Immunohistochemistry
11. Bioactive Respons of  response by antibody production EPR
compound and immune  response by cytikone production
immune system system to  response by cellular function
Bioactive
compound
from foods
Quizz 3 FRZ
12. Monoclonal Cell culture  Immortal cell lines EPR
antibody technique in  Cell fussion
antibody  Hybridoma production
production
13. Control of the Major factors EPR
immune Effect of diet, exercise
responses
14. Immunity to Extracellular  Bacterial strategy, virus EPR
infection  Host counter attact, passive acquired EPR
Intracellular  Cell mediated defence, vaccination EPR
 Effect of diet
15. Immunity to Cell mutation Immune cell recognition and killing EPR
cancer Hypersensitivity IgE mediated allergic reactions
Allergy Food allergy Proteins from food are major cause of food allergy
Effect of diet

12. Monoclonal antibody Cell culture EPR

Hybridoma
Resulting Ig testing

13. Inflammation and immunity to Movement of cells toward EPR

Cancer infectious sites
And tumor sites
Killing of infected and mutated cells
Relation with food and diet

14. Immunity to infection Instestinal immunity EPR

And allergy Relation with food
Pathogen and protein

COORDINATOR:
FRZ: Prof Fransiska Rungkat Zakaria
EPR: Dr Endang Prangdimurti, Msi
PEG

References:
Harlow E, Lane D. 1999. Using Antibody: A Laboratory Manual. Gold Spring, NY
Roitt. 2004. Modern Immunology. Acad Sci, NY
FAO/WHO. 2001. The joint FAO/WHO Expert Consultation on Allergenicity of Foods
Derived from Biotechnology. Rome
Hasler, WL. 1999. The physiology of gastric motility and gastric emptying. In: Textbook
of Gastroenterology; Third Edition,;18-215. Eds. Yamada T, Alpers DH, Laine L,
Owyang C. Lippincott Williams and Wilkins, Philadelphia.
Zakaria-Rungkat, F., Belleville-Nabet, F., Nabet, P. and G. Linden. 1992. Allergenicity
of bovine casein. II. Specific lymphocyte proliferation and histamine
accumulation in the mastocyte as results of casein feeding in mice. Food Agriculture Immunology. 4,
52-67
Zakaria-Rungkat F., Nurahman, E. Prangdimurti and Tejasari. 2003. Antioxidant

and immunoenhancement activities of ginger (Zingiber officinale Roscoe)

extracts and compounds in in vitro and in vivo mouse and human

system. Nutraceuticals and Foods 8:96-104.

Freshney RI. (ed). 1994. Culture of Animal cell : a Manual of Basic Technique. Edisi ke-3.
New York A John Wiley & Sons, Inc., Publ.
Goldberg I. 1994. Functional Foods. New York: Chapman and Hall. hlm 1-16.
FRZ:: 2x Ujian: 50%
EP: 1x 30%
EGP 1x 20%
--------------------------------- 90% Nilai akhir
----------------------------------- 10 % Tugas
A>= 80
A/B >=75<= 79.99
B>= > 70