含乳铁素的酸乳制品对淋巴细胞增殖的影响  

Effects of Yogurt Containing Hydrolysates of Lactoferrin on Lymphoproliferation

作　　者：刘传国[1] 胡志和[1] 李娜[1] 

机构地区：[1]天津市食品生物技术重点实验室天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品科学》2007年第10期504-506,共3页Food Science

基　　金：天津市科技计划项目(07ZCKFNC00200)

摘　　要：本研究采用MTT法分别测定了含乳铁蛋白水解物的酸乳制品、乳铁蛋白水解物以及乳铁素对小鼠外周血单核细胞以及脾细胞的增殖影响。结果显示,含乳铁蛋白水解物的酸乳制品、乳铁蛋白水解物以及乳铁素都有不同程度的免疫刺激作用,其中乳铁素的免疫刺激作用最强。The effects of yogurt containing hydrolysates of lactoferrin, hydrolysates of lactoferrin and lactoferricin on the lymphoproliferation activity of peripheral blood mononuclear cells and spleen cells were studied. The results showed that there exists different immunity stimulations of yogurt containing hydrolysates of lactoferrin, hydrolysates of lactoferrin and lactoferricin, in which lactoferricin has the strongest immunity stimulation.

关 键 词：乳铁素 乳铁蛋白水解物 免疫刺激 淋巴细胞增殖 

分 类 号：R392.12[医药卫生—免疫学]