酶法改性大豆低聚糖免疫功能的研究  

Immunological Regulation of Soybean Oligosaccharides(SBOS) by Enzymatic Modifiction

作　　者：赵秀红[1] 李长彪[1] 刘长江[1] 张春红[1] 刘欣[1] 王传杰[1] 李小成[1] 孟宪军[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161

出　　处：《食品科学》2006年第11期495-497,共3页Food Science

基　　金：辽宁省科技厅攻关项目(2004205001)

摘　　要：目的:探讨酶法改性大豆低聚糖对小鼠免疫作用的影响。方法:实验采用动物试验,将小白鼠(雌雄各半,体重18～22g)分为三个模型实验组,每组40只,分别进行小鼠外周血中淋巴细胞酶标记染色测定法试验、鸡红细胞作免疫原的溶血素测定试验、腹腔巨噬细胞功能测定试验,时间均为21d。分别设高、中、低剂量组给小鼠灌胃,另设空白对照。结论:酶法改性大豆低聚糖对小鼠细胞免疫、非特异性免疫、体液免疫有明显的促进作用,可以全面提高机体的免疫功能。Objective： Discussing influence ofunmunity function about SBOS by enzymatic modifiction that altered nature by enzyme. Method： animal experiment was adopted in this paper, the mouses （male and female, weight 18-22g） were divided by four trail groups, in which it has 40 mouses. The examination were designed by lymphocyte marker of enzyme dyeing mensuration about mouse blood, hemolysin mensuration with immunogenicsign about chicken red cell and mensuration about phagocytosing function of celiac macrophagefirst for 21day continually, food by divided into the low, middle, and high three dose groups, meantime establishing blank group. Conclusion： soybean oligosaccharides that altered character by enzyme can improve immunity function about cell immunity, un-special isomerism immunity andbody fluid immunity.

关 键 词：大豆低聚糖 细胞免疫 非特异性免疫 体液免疫 

分 类 号：Q539[生物学—生物化学]