摘要
目的探讨双歧杆菌对食物过敏的治疗作用。方法 4周龄棕色挪威大鼠(Brown-Norway Rat,BN Rat)构建卵清蛋白(ovalbumin,OVA)致敏动物模型,以OVA 1 mg每天连续灌胃6周,同时分别建立PBS对照组和双歧杆菌治疗组;第6周取血测定血清中OVA特异性IgE(OVA-IgE)水平和IgG(OVA-IgG)水平作为模型评测指标;采用张力换能器测定肠道收缩情况,苏木素-伊红染色(Hematoxylin-Eosin stain,HE)及甲苯胺蓝(Toluidine blue Benzen esulfonic acid,TB)染色观察肠组织病理变化和肠粘膜肥大细胞数目和形态变化。结果第6周时实验组OVA-IgE和OVA-IgG含量显著升高,与对照组相比,OVA-IgE存在显著性差异(P<0.05),OVA-IgG存在极显著差异(P<0.01);经益生菌治疗后,OVA-IgE和OVA-IgG含量显著下降,与实验组相比,存在显著性差异(P<0.05)。双歧杆菌治疗组肠组织收缩较OVA组显著降低,存在显著性差异(P<0.05);HE染色和甲苯胺蓝染色可见双歧杆菌治疗组肠粘膜破坏程度、肠粘膜肥大细胞脱颗粒现象较OVA组缓解。结论 OVA致敏模型和双歧杆菌治疗组模型成功建立,双歧杆菌对食物过敏有较好的治疗作用。
To study the therapeutic effects of bifidobacterium on food allergy,4-week-old Brown-Norway Rats（BN） were sensitized by feeding ovalbumin 1 mg every day for 6 weeks to establish food allergy animal model,which were then randomly divided into 3 groups： PBS subgroup,OVA subgroup and bifidobacterium treatment subgroup.Sixth week after,blood of the rats were collected for detection serum OVA specificity IgE（OVA-IgE） level and OVA specificity IgG（OVA-IgG） level as allergic judgment standard;the contractility of isolated intestine sections was studied by transducers;the changes of intestinal tissue pathological and the intestinal mucosa mast cells were observed by Hematoxylin-Eosin（HE） stain and Toluidine blue Benzen esulfonic acid（TB） stain,respectively.OVA-IgE and-IgG levels significantly increased on the sixth week,as compared with the control subgroup（P 〈 0.05 and P 〈 0.01,respectively）.After treatment by bifidobacterium,the levels of OVA-IgE and-IgG decreased（P 〈 0.05）,the contractility of intestine tissue reduced significantly（P 〈 0.05）,and the damage of intestinal mucosa alleviated,and the degranulated mast cells decreased statistically,as compared with OVA subgroup.In conclusion,bifidobacterium have well therapeutical effects in food allergy treatment.
出处
《免疫学杂志》
CAS
CSCD
北大核心
2011年第12期1048-1051,共4页
Immunological Journal
基金
国家自然科学基金(30871752)
深圳市科技计划基础研究重点项目(深发改[2011]168号)
深港创新圈项目(CXQ2008026)
深圳大学科研创新团队基金(200904)
关键词
双歧杆菌
食物过敏
肠组织
肥大细胞
Bifidobacterium； Food allergy； Intestinal tissue； Mast cell
作者简介
通信作者：刘志刚，Tel：0755-86671907；E-mail：lzg@szu．edu．cn
