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(p<0.05),但是对小鼠脾抗体生成细胞量无显著影响(p>0.05)。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。
Objective：To study the effect of soybean meal and corn yellow powder fermentation of Bacillus subtilis on immune function of mice.Methods ： Low-, medium- and high- dosage group were fed with 0.334,0.667 and 2 g/（ kg. d） soybean meal and corn yellow powder fermentation of Bacillus subtilis, respectively, equal volume of pure water as control group.30 days later, the following experiments were conducted that DNFB induced mouse delayed type hypersensitivity, mouse spleen lymphocyte transformation capacity induced by ConA, antibody forming spleen cells, serum hemolysin, carbon clearance ability, NK cell activity.Results：Soybean meal and corn yellow powder fermentation of Bacillus subtilis has significant impact （p 〈0.05 ） on mouse carbon clearance ability, spleen lymphocyte transformation, serum hemolysin capacity, phagocytic index a and NK cell activity.However it had no significant effect on production of spleen cells formed by antibody （p 〉 0.05 ）. Conclusions：Soybean meal and corn yellow powder fermentation of Bacillus st＆tills had effect on enhancing immunity.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第12期319-322,共4页
Science and Technology of Food Industry
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)
关键词
大豆粕
玉米黄粉
发酵物
枯草芽孢杆菌
增强免疫力
soybean meal
corn yellow powder
fermentation
Bacillus subtilis
enhance immunity
作者简介
作者简介：黄姗芬（1992-），女，在读硕士研究生，研究方向：多肽提取及功能评价，E—mail：839710769@qq．com。
通讯作者：李云亮（1986-），男，博士研究生，讲师，主要从事功能食品、食品物理学加工方法及装备的开发方面的研究，E-mail：liyunliang1986@126．com。
