【摘要】：目的:研究大豆粕玉米黃粉枯草芽孢桿菌發(fā)酵物對小鼠免疫功能的影響。方法:實驗組以低、中、高劑量0.334、0.667和2 g/(kg·d)的大豆粕玉米黃粉枯草芽孢桿菌發(fā)酵物灌胃小鼠,對照組以等體積純凈水灌胃,30 d后進行二硝基氟苯誘導小鼠遲發(fā)性變態(tài)反應(yīng)實驗、Con A誘導小鼠脾淋巴細胞轉(zhuǎn)化實驗、抗體生成細胞檢測實驗、血清溶血素測定實驗、碳廓清實驗和NK細胞活性測定實驗。結(jié)果:大豆粕玉米黃粉枯草芽孢桿菌發(fā)酵物對小鼠的耳廓腫脹、脾淋巴細胞轉(zhuǎn)化、血清溶血素水平、吞噬指數(shù)a和NK細胞活性都有顯著影響(p0.05),但是對小鼠脾抗體生成細胞量無顯著影響(p0.05)。結(jié)論:大豆粕玉米黃粉枯草芽孢桿菌發(fā)酵物具有增強免疫力的功能。
[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.
【作者單位】： 江蘇大學食品與生物工程學院;
【基金】：國家863計劃-高生物利用度蛋白制備關(guān)鍵技術(shù)研究與開發(fā)(2013AA102203) 江蘇大學高級人才科研啟動基金(16JDG049)
【分類號】：R151

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