食品科学
食品科學
식품과학
FOOD SCIENCE
2010年
5期
288-292
,共5页
王璇琳%檀英霞%郁成雨%李素波%贺敏%李伟静%陈炳卿%于群
王璇琳%檀英霞%鬱成雨%李素波%賀敏%李偉靜%陳炳卿%于群
왕선림%단영하%욱성우%리소파%하민%리위정%진병경%우군
乳酸菌发酵%共轭亚油酸%乳脂%免疫调节
乳痠菌髮酵%共軛亞油痠%乳脂%免疫調節
유산균발효%공액아유산%유지%면역조절
Lactobacillus fermentation%c9,t11-conjugated linoleic acid (CLA)%milk fat%immunoregulation
应用乳酸菌发酵法,添加适当底物和营养物质,实验室自制含共轭业油酸(CLA)的酸奶,经过提取乳脂、气相色谱检测并对CLA定量后,确定给予小鼠受试物剂量组,进行其轭亚油酸酸奶的免疫调节功能实验.结果表明:灌胃给予小鼠含0.05g/(kg bw·d)c9,t11-CLA的乳脂,30d后可增强小鼠的免疫调节功能,说明酸奶中的c9,t11-CLA能够显著增加小鼠免疫调节能力.
應用乳痠菌髮酵法,添加適噹底物和營養物質,實驗室自製含共軛業油痠(CLA)的痠奶,經過提取乳脂、氣相色譜檢測併對CLA定量後,確定給予小鼠受試物劑量組,進行其軛亞油痠痠奶的免疫調節功能實驗.結果錶明:灌胃給予小鼠含0.05g/(kg bw·d)c9,t11-CLA的乳脂,30d後可增彊小鼠的免疫調節功能,說明痠奶中的c9,t11-CLA能夠顯著增加小鼠免疫調節能力.
응용유산균발효법,첨가괄당저물화영양물질,실험실자제함공액업유산(CLA)적산내,경과제취유지、기상색보검측병대CLA정량후,학정급여소서수시물제량조,진행기액아유산산내적면역조절공능실험.결과표명:관위급여소서함0.05g/(kg bw·d)c9,t11-CLA적유지,30d후가증강소서적면역조절공능,설명산내중적c9,t11-CLA능구현저증가소서면역조절능력.
A yogurt with c9, t11-conjugated linoleic acid (CLA) was prepared by adding suitable substrate and nutrients to milk for Lactobacillus fermentation. Milk fat was extracted and CLA was quantitatively determined by gas chromatography to design the administration dosage and study the immunoregulatory function of CLA in mice. Results indicated that the administration of fact demonstrates an excellent immunoregulatory effect of CLA in mice.
