食品科学 ›› 2005, Vol. 26 ›› Issue (4): 229-232.

• 营养卫生 • 上一篇    下一篇

灌喂不同储存期酸奶对主动免疫小鼠免疫功能的影响

 朱于敏, 潘道东, 邹思湘, 陈伟华   

  1. 南京农业大学农业部动物生理生化重点开放实验室; 南京师范大学金陵女子学院食品科学与工程系
  • 出版日期:2005-04-15 发布日期:2011-09-19

Effect of Yogurt with Different Storage Times on the Immune System in Initiatively Immuned Mice

 ZHU  Yu-Min, PAN  Dao-Dong, ZOU  Si-Xiang, CHEN  Wei-Hua   

  1. 1.Key Laboratory of Animal Physiology and Biochemistry, Ministry of Agriculture, Nanjing Agricultural University;2.Department of Food Science and Engineering, Jinling Women’s College, Nanjing Normal University
  • Online:2005-04-15 Published:2011-09-19

摘要: 观察不同储存期酸奶对新城疫(New Castle Disease,NDV)疫苗主动免疫小鼠免疫功能的影响。四组饲喂基础日粮的雄性小鼠,每组6只,分别灌喂自出厂日期后4℃储存0d(对照组)、3d(E1组)、6d(E2组)和9d的酸奶(E3组),1ml/只(酸奶灌喂前作乳酸菌计数),连续灌喂7d,第8d皮下注射新城疫Ⅰ苗0.2ml/只,继续灌喂10d,第18d处死。测定不同储存期酸奶对NDV主动免疫小鼠肠道sIgA(分泌型免疫球蛋白A)的分泌、血清NDV抗体效价、血清IL-2(白介素-2)水平及脾脏TNF水平的影响。乳酸菌计数结果显示储存期为3d的酸奶中的乳酸菌数较0d增加了656.26%(p<0.01),6d的和9d的分别下降了40.15%(p<0.05)和65.46%(p<0.01)。小鼠实验发现灌喂储存期为3d酸奶的小鼠肠道sIgA水平、血清NDV抗体效价及脾脏TNF(肿瘤坏死因子)水平分别较0d酸奶的对照组升高了8.04%、10.35%和9.70%。血清IL-2水平升高了23.11%(p<0.05)。灌喂储存期为6、9d小鼠的各项免疫指标水平均低于对照组,而且9d组低于6d组。相关性分析发现仅IL-2水平与不同储存期酸奶中乳酸菌数有显著相关性。由此可见,酸奶的储存影响了乳酸菌活菌数,从而影响了酸奶对机体在外源刺激下的免疫功能的增强作用,储存期3d内的酸奶均具有较好的免疫增强作用。

关键词: 酸奶, 乳酸菌, 储存, 免疫

Abstract: To investigate the effect of yogurt with different storage times on the immunity of immunized initiatively mice by New Castle Disease(NDV). 36 male mice were divided into four groups. Control group(CON), Experiment group 1(E1), Experiment group 2(E2) and Experiment group 3(E3) had been fed yogurt respectively without storage, or after stored 3d, 6d and 9d(after the date yogurt was out of factory) of storage times with the general diet. Every mice was fed yogurt 1ml/d successively for 7d(the Lactic Acid Bacteria were counted before fed to mice). On the eighth day, all the mice were injected subcutaneously Newcastle Disease Virus 0.2 ml per mouse. Then they were continue to be fed yogurt successively for 10d. On the 18th day, all the mice were killed for the determination of the influence of yogurt with different storage time on the secretion of sIgA in intestinal, the hemagglutination inhibition (HI) titer, the level of IL-2 in serum, and the level of Tumor Necrosis Factor(TNF) in spleen. The number of LAB in yogurt with 3d of storage increased by 656.26%(p<0.01) than that without storage, while those with 6d and 9 d storage decreased 40.15%(p<0.05) and 65.46%(p<0.01) respectively. The level of sIgA in intestinal, the hemagglutination inhibition (HI) titer of NDV and the Tumor Necrosis Factor(TNF-α) in spleen of the mice in the group fed yogurt with 3d storage time increased by 8.04%,10.35% and 9.70% respectively than control group fed yogurt without storage time. The level of IL-2 in serum increased by 23.11%(p<0.05).All the index of immunity in the group fed yogurt with 6 and 9 storage times were lower than control, and the latter were lowesy. The correlation analysis showed that there was significant correlation between IL-2 and the number of Lactic Acid Bacteria(LAB)in yogurt. This study showed that the storage of yogurt had affected the number of the viable lactic acid bacteria in yogurt, and then indirectly affected the immunostimulatory effect of yogurt on the body immunized initially. Yogurt within 3d storage time showed good immunostimulatory effecet, so the 3d storage time was the best.

Key words: yogurt, lactic acid bacteria(LAB), storage, immunity