食品科学
• 营养卫生 • 上一篇 下一篇
任国艳,刘志龙,郭金英,樊金玲,梁旺春,邵 征,康怀彬
出版日期:
发布日期:
通讯作者:
基金资助:
国家自然科学基金项目(31000765);河南科技大学青年基金项目(2010QN0001)
REN Guo-yan,LIU Zhi-long,GUO Jin-ying,FAN Jin-ling,LIANG Wang-chun,SHAO Zheng,KANG Huai-bin
Online:
Published:
Contact:
摘要:
研究海蜇糖蛋白及其糖肽体外免疫活性。通过小鼠脾淋巴细胞增殖和转化实验,比较海蜇糖蛋白及其糖肽在不同培养时间、不同质量浓度条件下对小鼠体外免疫的影响。结果显示:不同培养时间、不同质量浓度的海蜇糖蛋白及糖肽均能不同程度地提高小鼠脾淋巴细胞的增殖和转化能力,且表现出一定剂量关系。糖肽Ⅰ组在提高小鼠脾淋巴细胞的增殖和转化能力方面显著优于其他几个组分,当糖肽Ⅰ组质量浓度为50μg/mL,培养60h对脾淋巴细胞的增殖和转化作用最强。
关键词: 海蜇, 糖蛋白, 糖肽, 体外免疫
Abstract:
The immunoregulatory activity of glycoprotein and glycopeptides from jellyfish was explored through cell proliferation and cell transformation of mouse spleen lymphocytes and comparatively evaluated under various cultivation times and concentrations. Jellyfish glycoprotein and glycopeptides revealed significant increase in the proliferation and transformation of spleen lymphocytes in a dose-dependent manner. The results demonstrated that glycopeptides had better immunoregulatory activity in vitro when spleen lymphocytes were cultivated for 60 hours and the concentration of glycopeptides was 50 μg/mL.
Key words: jellyfish, glycoprotein, glycopeptides, immunomodulation in vitro
中图分类号:
TS201.4
任国艳,刘志龙,郭金英,樊金玲,梁旺春,邵 征,康怀彬. 海蜇糖蛋白及其糖肽的体外免疫活性[J]. 食品科学, doi: 10.7506/spkx1002-6630-201317053.
REN Guo-yan,LIU Zhi-long,GUO Jin-ying,FAN Jin-ling,LIANG Wang-chun,SHAO Zheng,KANG Huai-bin. Effects of Glycoprotein and Glycopeptides from Jellyfish on Immune Function of Mice in vitro[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201317053.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201317053
https://www.spkx.net.cn/CN/Y2013/V34/I17/250