FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (11): 601-604.

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Effects of High F Value Oligopeptide from Egg White on Mouse Organs

 ZHANG  Wen-Bo, LIU  Jing-Bo, WANG  Ying, ZHONG  Tian-Yi, WANG  Shi-Wei, LIN  Song-Yi   

  1. Laboratory of Nutrition and Function Food,College of Quartermaster Technology,Jilin University,Changchun 130062,China
  • Online:2008-11-15 Published:2011-12-08

Abstract: Objective:By the way of intragastric administration to mice with different concentrations of high F value oligopeptide from egg white,the weights and coefficients of heart,liver,kidney,spleen,lung and thymus of mice were measured,respectively.Methods:Eighty immature mice were selected.Their six organ weights were measured respectively,and the organ coefficients were calculated.The difference among identical organ groups with different concentrations of the high F value oligopeptide and the differential reason and influence on organism were analyzed.Results:The differences of spleen coefficients between blank group and 5% high F value oligopeptide and 5% polypeptide experimental group are great(p<0.01).The differences of thymus coefficients between blank group and 20% polypeptide experimental group are greats(p<0.01).Conclusions:5% high F value oligopeptide has positive effect on immune organs and immunity of mice;10% high F value oligopeptide has positive effect on liver function of mice;15%high F value oligopeptide has great had positive effect on immunity of mice.

Key words: high F value oligopeptide from egg white, organ coefficients, organ weight