Immunoregulatory Effect of Laboratory Prepared Yogurt containing c9, t11- Conjugated Linoleic Acid in Mice

doi:10.7506/spkx1002-6300-201005065

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (5): 288-292.doi: 10.7506/spkx1002-6300-201005065

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Immunoregulatory Effect of Laboratory Prepared Yogurt containing c9, t11- Conjugated Linoleic Acid in Mice

WANG Xuan-lin1，TAN Ying-xia1，YU Cheng-yu1，LI Su-bo1，HE Min1，LI Wei-jing1，CHEN Bing-qing2，YU Qun1,*

1. Beijing Institute of Transfusion Medicine, Academy of Military Medical Sciences, Beijing 100850, China；
2. College of Public Health, Harbin Medical University, Harbin 150086, China

Received:2009-04-23 Online:2010-03-01 Published:2010-12-29
Contact: YU Qun E-mail:yuq@nic.bmi.ac.cn

Abstract

Abstract:

A yogurt with c9, t11-conjugated linoleic acid (CLA) was prepared by adding suitable substrate and nutrients to milk for Lactobacillus fermentation. Milk fat was extracted and CLA was quantitatively determined by gas chromatography to design the administration dosage and study the immunoregulatory function of CLA in mice. Results indicated that the administration of CLA at a dose of 0.05 g/kg bw·d for 30 consecutive days could significantly enhance immunoregulatory function in mice. This fact demonstrates an excellent immunoregulatory effect of CLA in mice.

Key words: Lactobacillus fermentation, c9, t11-conjugated linoleic acid (CLA), milk fat, immunoregulation

CLC Number:

O547

WANG Xuan-lin1，TAN Ying-xia1，YU Cheng-yu1，LI Su-bo1，HE Min1，LI Wei-jing1，CHEN Bing-qing2，YU Qun1,*. Immunoregulatory Effect of Laboratory Prepared Yogurt containing c9, t11- Conjugated Linoleic Acid in Mice[J]. FOOD SCIENCE, 2010, 31(5): 288-292 https://doi.org/10.7506/spkx1002-6300-201005065

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Immunoregulatory Effect of Laboratory Prepared Yogurt containing c9, t11- Conjugated Linoleic Acid in Mice

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