期刊论文

Effect of Inulin-Supplemented Yogurt on Immune Organ Indexes and Serum Immunoglobulin in Mice

中文

食品科学

Food Science

1002-6630

2014

32

21

216-218

10.7506/spkx1002-6630-201421042

国家高技术研究发展计划(863计划)项目(2011AA100805-2)；

本校为其他机构

以脾脏指数、胸腺指数、体质量及免疫球蛋白(immunoglobulin,Ig)Ig G、Ig A、Ig M含量为评价指标,研究菊糖酸奶对小鼠免疫器官指数和血清免疫球蛋白的影响。结果表明:菊糖能够刺激酸奶中乳酸菌的增加。与普通酸奶相比,菊糖酸奶能够更好地提高小鼠免疫功能,经相关性分析发现Ig G、Ig A与酸奶中乳酸菌的含量显著相关。由此可见,菊糖刺激了酸奶中乳酸菌的增加,从而增强了酸奶对机体免疫功能的影响。在菊糖添加量为50 g/L时,菊糖酸奶对小鼠的免疫增强效果最好。

Feeding experiments were carried out on mice to research the effect of yoghurt with added inulin on spleen and thymus indices, body weight and the serum levels of immunoglobulin(Ig) G, Ig A and Ig M. Inulin could stimulate the growth of lactobacilli in yogurt. Compared with ordinary yogurt, inulin-fortified yogurt could improve the immune function of mice. Correlation analysis showed that Ig G and Ig A were associated with the significant number of lactic acid bacteria in yogurt. Thus, yogurt with added inulin had an enhanced effect on immune function by facilitating the growth of lactic acid ...