一种复合果蔬发酵饮品增强免疫力功能研究  

The Immunomodulatory Effect of The Fruits and Vegetables Fermentation Beverage

作　　者：王智鼎[1] 李岳飞[1] 宋艳[1] 孙德军[1] 

机构地区：[1]吉林大学药学院再生医学科学研究所生物技术药物教研室,吉林长春130021

出　　处：《食品研究与开发》2014年第17期115-118,共4页Food Research and Development

摘　　要：探讨免疫康对机体的免疫调节能力。使用混合果蔬发酵饮品对小鼠进行30d灌胃,进行小鼠迟发型变态反应(DTH),ConA诱导小鼠脾淋巴细胞转化实验(MTT法),血清溶血素测定,抗体生成细胞(PFC),小鼠碳廓清实验和小鼠腹腔巨噬细胞吞噬鸡红细胞实验。小鼠的各项指标都有所改善,证实了混合果蔬发酵饮品可以从体液免疫、细胞免疫和单核巨噬细胞系统方面改善机体免疫力。To verify the immune evaluation ability of the fruits and vegetables fermentation beverage. Use the beverage gavage for 30 days in mice to test delayed type hypersensitivity （DTH）, ConA-induced spleen lymphocyte transformation experiment （MTT）, serum hemolysin test, Plaque-forming cell Assay （PFC ）, mouse charcoal clearance rate and macrophage＇s power of swallowing chicken red blood cells in mouse＇s abdominal cavity experiment. Indicating and confirming the beverage can improve humoral immunity, cellular immunity and monocyte-macrophage cell system, which evaluation the function for immune system.

关 键 词：发酵 免疫力 饮品 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]