食品工业科技2017，Vol.38Issue(19)：289-292,297,5.DOI:10.13386/j.issn1002-0306.2017.19.053
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
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,lgM and IgG 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.关键词
赤芝/黄芪药渣/双向性固体发酵/小鼠/免疫功能Key words
Ganoderma lucidum/Radix astragali residue/bidirectional solid fermentation/mouse/immune function分类
轻工纺织引用本文复制引用
阮鸣,喻斌,霍光明,张李阳,周红霞..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[J].食品工业科技,2017,38(19):289-292,297,5.基金项目
江苏省自然科学基金项目(BK20150088,BK20151564) （BK20150088,BK20151564）
国家自然科学基金面上项目(81573713) （81573713）
江苏省高校重点建设实验室项目(苏教高[2016]8). （苏教高[2016]8）
