The immune effects of edible fungus polysaccharides compounds in mice
(0) Most of the current researches on immune function of fungus polysaccharides were based on individual component. Only a few studies were involved in the mixture of proprietary compounds from different species of edible fungi. The main objective of this study was to evaluate mices immune effects of the mixed polysaccharides (ratio 1: 0.5: 0.5) extracted from Lentinus edodes, Ganoderma lucidium and Grifola frondosa. Kunming mice weighted 20±2 g (10 mices/group) was treated for 30 consecutive days with polysaccharides compounds, which were added to basal diet at three concentrations: 0.17, 0.33 and 1.00 g/kg body weight. Then the NK cells activities, ratio thymus/body and spleen/body, macrophages activities, hemolysis, and delayed hypersensitivity (DTH) were determined by standard methods. Polysaccharides compounds at the concentrations of 0.33 and 1.00 g/kg body weight significantly increased the thymus and NK cells activities (p ＜0.01), as well as the ability of macrophages to phagocyte latex particles and the activity of macrophages (p ＜0.05). The hemolytic test and DTH of the tested groups had no remarkable difference compared to that of the control group (p ＞0.05). The results indicated that the mixed polysaccharides compounds could enhance the cell immune of the mice.
mixed polysaccharides immune edible fungi
Yuanmin Yin Wei Fu Mingliang Fu Guoqing He Lonseny Traore
Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
国际会议
国际营养科学联盟第八届临床营养学大会暨第五届亚太临床营养学会大会
杭州
英文
258-260
2006-10-01（万方平台首次上网日期，不代表论文的发表时间）