不同发酵天数的芝芪菌质对免疫抑制小鼠免疫功能的影响

Effects of zhiqi fungal substance from different fermentation time on immune function of immunodeficiency mice

摘要: 为筛选较佳的芝芪菌质发酵时间,本实验通过小鼠碳粒廓清实验,鸡红细胞吞噬功能实验,小鼠血清溶血素、Ig M和Ig G的含量检测,以及小鼠脾淋巴细胞增殖实验,考察了不同发酵天数的芝芪菌质对免疫抑制小鼠非特异性和特异性免疫功能的影响。结果表明:发酵25、30 d的芝芪菌质具有显著的免疫增强功效(p<0.05,0.01;0.05),提示可有效增强免疫功能低下人群的机体免疫力。

Abstract: To screen the optimal fermentation time of Zhiqi fungal substance, effects of zhiqi fungal substance from different fermentation days on specific and nonspecific immune function of immunodeficiency mice were investigated by experiments of mouse carbon clearance, phagocytosis of chicken red blood cells, determination of hemolysin, Ig M and Ig G in mice serum, mouse spleen lymphocyte proliferation.The results indicated that zhiqi fungal substances after 25 and 30 days' fermentation had both distinct immune-enhancing-effect ( p < 0.05, 0.01; 0.05) , which hinted they could obviously strengthen immunocompromised population's immunity.