大豆粕玉米黄粉发酵物对小鼠免疫功能的影响

发布时间：2018-09-18 09:29

【摘要】：目的:研究大豆粕玉米黄粉枯草芽孢杆菌发酵物对小鼠免疫功能的影响。方法:实验组以低、中、高剂量0.334、0.667和2 g/(kg·d)的大豆粕玉米黄粉枯草芽孢杆菌发酵物灌胃小鼠,对照组以等体积纯净水灌胃,30 d后进行二硝基氟苯诱导小鼠迟发性变态反应实验、Con A诱导小鼠脾淋巴细胞转化实验、抗体生成细胞检测实验、血清溶血素测定实验、碳廓清实验和NK细胞活性测定实验。结果:大豆粕玉米黄粉枯草芽孢杆菌发酵物对小鼠的耳廓肿胀、脾淋巴细胞转化、血清溶血素水平、吞噬指数a和NK细胞活性都有显著影响(p0.05),但是对小鼠脾抗体生成细胞量无显著影响(p0.05)。结论:大豆粕玉米黄粉枯草芽孢杆菌发酵物具有增强免疫力的功能。
[Abstract]:Objective: to study the effect of fermentation products of Bacillus subtilis from soybean meal on immune function of mice. Methods: the mice in the experimental group were fed with low, medium and high doses of 0.334n0.667 and 2 g / (kg d) fermented by Bacillus subtilis from soybean meal. The control group was treated with iso-volume purified water for 30 days. The delayed allergic reaction induced by dinitrofluorobenzene was tested by Con A induced splenic lymphocyte transformation, antibody generation cell test and serum hemolysin assay. Carbon clearance test and NK cell activity test. Results: the ear swelling, splenic lymphocyte transformation and serum hemolysin level of mice were induced by the fermentation of Bacillus subtilis from soybean meal. The phagocytic index a and the activity of NK cells were significantly affected (p0.05), but there was no significant effect on the number of spleen antibody producing cells (p0.05). Conclusion: the fermentation product of Bacillus subtilis from soybean meal has the function of enhancing immunity.
【作者单位】：江苏大学食品与生物工程学院;
【基金】：国家863计划-高生物利用度蛋白制备关键技术研究与开发(2013AA102203) 江苏大学高级人才科研启动基金(16JDG049)
【分类号】：R151

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