FOOD SCIENCE
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SHI Qian1,WANG Xiao-jie1,*,ZHANG Zhi-wei1,LIU Xiao-chen1,LIANG Jian-guang1,WANG Shou-hai1,LIU Xin-sheng2,QU Yan-qing2
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Abstract:
Objective: To observe the immunoregulatory effect of Mactra chinensis meat extract (EMC, containing 19.01 g of polysaccharide, 1.25 g of taurine and 0.65 g of choline /100 g) in mice. Methods: Mice were orally administered with EMC at doses of 0.5, 1.5, 3.0 g/(kg•d) for 10 d. A series of immune function indices such as the total number and classification of white blood cells (WBC), the titer of antibody production in agglutination reaction and the quantity of plaque-forming cells (PFC), macrophage phagocytosis test, and the weight of body and immune organs were analyzed. Results: Compared with the control group, the relative number of lymphocytes, the activity of antibody production, the quantity of antibody-forming cells, the phagocytic function of mouse peritoneal macrophages and the index of spleen in all the treated groups were improved significantly (P <0.05). Conclusion: EMC enhances the immune activity of normal mice effectively.
Key words: water extract from Mactra chinensis (EMC), cellular immunity, humoral immunity, nonspecific immunity
CLC Number:
TS201.2
SHI Qian1,WANG Xiao-jie1,*,ZHANG Zhi-wei1,LIU Xiao-chen1,LIANG Jian-guang1,WANG Shou-hai1,LIU Xin-sheng2,QU Yan-qing2. Immunoenhancing Activity of Mactra chinensis Meat Extract in Mice[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201317064.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201317064
https://www.spkx.net.cn/EN/Y2013/V34/I17/305