FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (4): 219-222.

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Effects of Natural Red Yolk of Ducks’ Eggs on Immunity Function of Mice

 HUANG  Hong-Xia, ZHANG  Sheng-Hua   

  1. 1.Laboratory of Functional Food and Molecular Biology Bases, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2.College of Biological Engineering, Hubei University of Technology, Wuhan 430070, China
  • Online:2006-04-15 Published:2011-09-13

Abstract:  Objective: To study the effects of natural red yolk of duck’s eggs on immunity effects of normal mice. Methods: The immunomodulation activity of natural red yolk of duck’s eggs was studied by delayed type hypersensitivity response (DTH) induced by DNFB and serum hemolysin in normal mice. The indexes of thymus gland and spleen were also studied. And the sections of spleens of all mice were observed under the microscope. Conclusions: The natural red yolk of duck’s eggs could enhance delayed type hypersensitivity and increase the level of serum hemolysin. From the pathological observation,we knew that the germinal centres of lymphonodus and splenic nodules of the group C and D were indentical. And spleens of the group C’s and D’s have had well-developed splenic sinusoid.

Key words: natural red yolk of duck&rsquo, s eggs; delayed type hypersensitivity; serum hemolysin;