活性菌牛乳对机体的保护性作用  

Study on The Protective Effects of Active Vaccine Milk In Mice

作　　者：何树庄[1] 杨宝峰[1] 包丽华[1] 郝晓敏[1] 钟长恩[2] 

机构地区：[1]哈尔滨医科大学药理教研室,150086 [2]哈尔滨医科大学保健室

出　　处：《食品科学》1997年第6期51-54,共4页Food Science

摘　　要：普通牛乳经活性菌处理后为活性菌牛乳（菌乳），每天按时定量给小鼠灌胃1次，连续28天，于末次灌胃30min后进行高温（46±1℃）与低温（-20±1℃）实验。同时测定血液中丙二醛（MDA）及谷胱甘肽过氧化物酶（GSH—Px）的含量，结果表明服用菌乳的小鼠抗高温与耐低温的能力明显增强，死亡率显著降低，明显优于服用普通牛乳与人参蜂王浆的小鼠（P＜0．001）。血清中MDA含量明显低于普通牛乳组，全血中GSH—Px活力又明显高于普通牛乳组（P＜0．05）。the prctecT1ve effects of active vaccine milk (AVM) in mice were studied. AVM in doses of 0. 2ml/day was admlnlstrated orally to the mice for four weeks. The results showed that AVM could significantly increase the survival rate of mice in the temperature of-20±1℃ for five hours. The mice were put into the incubator in the temperature of 46±1℃, all 40 mice in the control group died in 50 minutes. However the mice in AVM group was all survival. In addition, AVM could reduce MDA level in serum and increase GSH-Px activity in mice blood. The results suggested that AVM could enhance the ability to stress and decrease the lipoperoxide levels in the body.

关 键 词：乳制品 活性菌牛乳 机体 保护性作用 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]