首页|豆粉与乳清蛋白复配增强免疫功能的研究

豆粉与乳清蛋白复配增强免疫功能的研究

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目的:通过小鼠免疫功能试验评估豆粉、乳清蛋白粉、复配蛋白粉3 种受试物是否具有增强免疫力的功效.方法:利用随机分组法进行实验,将 200 只昆明种小鼠分为对照组、豆粉组、乳清蛋白粉组和复配蛋白粉组,分别评估不同受试物的免疫功能.结果:豆粉、乳清蛋白粉、复配蛋白粉均能有效增强小鼠免疫功能,豆粉有效剂量为 600 mg·kg-1 bw·d-1,乳清蛋白粉有效剂量为 400 mg·kg-1 bw·d-1,复配蛋白粉有效剂量为 1 g·kg-1 bw·d-1.结论:3种受试物均能有效增强小鼠免疫功能,其中复配蛋白粉的效果最好.
Research on the Enhancement of Immune Function by Combining Soy Flour and Whey Protein
Objective:The mouse immune function test was used to evaluate whether three test substances:soy flour,whey protein powder and compound protein powder have the effect of enhancing immunity.Method:200 SPF grade Kunming mice were randomly divided into a soybean powder group,a whey protein powder group,and soybean and whey protein composition powder composition group.And the immune functions of different test substances were evaluated.Result:Soybean powder,whey protein powder and compound protein powder could effectively enhance the immune function of mice.The effective dose of soybean powder was 600 mg·kg-1 bw·d-1,the effective dose of whey protein powder was 400 mg·kg-1 bw·d-1,and the effective dose of compound protein powder was 1 g·kg-1 bw·d-1.Conclusion:The three test substances can effectively enhance the immune function of mice,and the effect of compound protein powder is the best.

soy flourwhey protein powdercompound protein powdercellular immunityhumoral immunity

刘双全

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黑龙江省黑河市孙吴县市场监督管理局孙吴县检测中心,黑龙江黑河 164300

豆粉 乳清蛋白粉 复配蛋白粉 细胞免疫 体液免疫

2024

食品安全导刊
商业科技质量中心 北京肉类食品协会

食品安全导刊

影响因子:0.065
ISSN:1674-0270
年,卷(期):2024.(6)
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