FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (11): 495-497.
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ZHAO Xiu-Hong, Li-Chang-Biao, Liu-Chang-Jiang, Zhang-Chun-Hong, LIU Xin, WANG Chuan-Jie, Li-Xiao-Cheng, Meng-Xian-Jun
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Abstract: Objective: Discussing influence ofimmunity function about SBOS by enzymatic modifiction that altered nature by enzyme. Method: animal experiment was adopted in this paper,the mouses (male and female,weight 18~22g) were divided by four trail groups,in which it has 40 mouses. The examination were designed by lymphocyte marker of enzyme dyeing mensuration about mouse blood,hemolysin mensuration with immunogenicsign about chicken red cell and mensuration about phagocytosing function of celiac macrophagefirst for 21day continually,food by divided into the low,middle,and high three dose groups,meantime establishing blank group. Conclusion: soybean oligosaccharides that altered character by enzyme can improve immunity function about cell immunity,un-special isomerism immunity andbody fluid immunity.
Key words: SBOS, cell immunity, un-special isomerism immunity, body fluid immunity
ZHAO Xiu-Hong, Li-Chang-Biao, Liu-Chang-Jiang, Zhang-Chun-Hong, LIU Xin, WANG Chuan-Jie, Li-Xiao-Cheng, Meng-Xian-Jun. Immunological Regulation of Soybean Oligosaccharides(SBOS) by Enzymatic Modifiction[J]. FOOD SCIENCE, 2006, 27(11): 495-497.
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