三种乳制品对低免疫力模型斑马鱼免疫功能的影响

摘要/Abstract

摘要： 摘要：目的：研究不同乳制品对低免疫力模型斑马鱼免疫功能的调节作用。方法：分别静脉注射给予长春瑞滨诱发斑马鱼低免疫力模型，表现为巨噬细胞减少、T淋巴细胞减少和巨噬细胞吞噬功能减弱。分别水溶给予不同乳制品（低温酸奶、常温纯牛奶和冷冻酸奶冰淇淋），同时设置正常对照组和低免疫力模型对照组，观察不同乳制品对斑马鱼巨噬细胞数量、T淋巴细胞数量，以及巨噬细胞吞噬能力的影响。结果：与模型对照组比较，低温酸奶、常温纯牛奶和冷冻酸奶冰淇淋能显著增加巨噬细胞数量和T淋巴细胞的数量；常温纯牛奶和冷冻酸奶冰淇淋均能显著增加巨噬细胞吞噬能力，低温酸奶对巨噬细胞吞噬功能的改善作用未见显著差异。与低温酸奶比较，常温纯牛奶巨噬细胞数量有显著提高，常温纯牛奶T细胞增加作用和巨噬细胞吞噬功能改善作用无显著性差异；冷冻酸奶冰淇淋巨噬细胞减少改善作用、T细胞减少改善作用、巨噬细胞吞噬功能改善作用无显著性差异。结论：低温酸奶、常温纯牛奶和冷冻酸奶冰淇淋可以显著提高斑马鱼的免疫功能。

关键词: 乳制品, 冰淇淋, 牛奶, 斑马鱼, 免疫, 巨噬细胞, T细胞

Abstract: ABSTRACT: Objective: To study the enhanced immune function of dairy products with different processing technologies using zebrafish with low immunity. Methods: The immune function injury model of zebrafish was established by intravenous injection of vinorelbine. The effects of different processed dairy products ( low temperature yogurt, normal temperature milk and frozen yogurt ) on the number of macrophages ( fluorescence intensity ) and T cells ( fluorescence intensity ) were observed. The macrophage phagocytosis model with immune function damage was established by intravenous injection of fluorescent microspheres and vinorelbine mixture, and the effects of water-soluble dairy products with different processing technologies on the phagocytosis of fluorescent microspheres by zebrafish macrophages were observed. Results: Compared with the model control group, the number of macrophages and the number of T cells in low temperature yoghurt, normal temperature milk and frozen yoghurt groups were significantly increased. Normal temperature milk and frozen yoghurt could increase the phagocytosis of macrophages. There was no significant effect of low temperature yoghurt on phagocytosis of macrophages. There was no significant difference in T cell proliferation and macrophage phagocytosis between normal temperature milk and low temperature yogurt; and there was no significant difference in the improvement of macrophage and T cells reduction, and the phagocytosis of macrophages between frozen yoghurt and low temperature yoghurt.Conclusion: Low temperature yogurt, normal temperature milk and frozen yogurt have enhanced immune function.

Key words: Dairy products, Ice cream, Milk, Zebrafish, Immunity, Macrophages, T cell

中图分类号:

TS252.2

史珅王龙李楠贾秀珍侯占群李昊虬谭圣杰云战友刘华张冲 FENG Haotian. 三种乳制品对低免疫力模型斑马鱼免疫功能的影响[J]. 食品科学, 0, (): 0-0.

Shen SHI. Study on Effects of Different Dairy Products on Immune Function of Zebrafish with Low Immunity[J]. FOOD SCIENCE, 0, (): 0-0.

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