食品科学 ›› 2007, Vol. 28 ›› Issue (1): 296-298.
• 营养卫生 • 上一篇 下一篇
黄峙, 黄维维
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HUANG Zhi, HUANG Wei-Wei
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摘要: 用鸡蛋清蛋白腹腔注射免疫豚鼠制备过敏症动物模型,研究螺旋藻对致敏细胞释放组胺的抑制效应。发现灌服螺旋藻对鸡蛋清蛋白过敏原体内外激发致敏豚鼠外周血及腹腔细胞组胺释放均具有明显抑制效应(p<0.05),对嗜碱性粒细胞和嗜酸性粒细胞数量也有一定下调作用。结果表明口服螺旋藻可抑制致敏细胞释放组胺,具有一定抗过敏效果。
关键词: 螺旋藻, 过敏原, 组胺
Abstract: Inhibitory effects of Spirulina platensis (SP) on histamine released from sensitized cells stimulated in vitro and in vivo were investigated using guinea pig allergic model administrated with allergen ovalbumin (OVA). Histamine was determined by OPT fluorescence spectrophotometry. Results showed that the releasing rates of histamine both in whole blood and in peritoneal mast cells (PMC) of allergic guinea pig decrease obviously (p < 0.05) with SP supplement. The cell number of basophil (BAS) and eosinophil (EOS) in peripheral blood decreases also. Present data suggest that SP supplementation in dietary can inhibit sensitized cell-mediateda llergic reactions.
Key words: Spirulina platensis, allergen, histamine
黄峙, 黄维维. 螺旋藻抑制致敏细胞释放组胺的研究[J]. 食品科学, 2007, 28(1): 296-298.
HUANG Zhi, HUANG Wei-Wei. Study on Inhibitory Effects of Spirulina platensis on Histamine Releasing from Sensitized Cells in vitro and in vivo[J]. FOOD SCIENCE, 2007, 28(1): 296-298.
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