不同处理的保加利亚乳杆菌对小鼠巨噬细胞的激活作用

Influence of different treatments of Lactobacillus bulgaricus on its stimulatingcapacity to macrophage and spleen lymphocyte

用Lactobacillus bulgaricus的活菌体、热杀死菌体、不同发酵液pH值条件下收集菌体和4℃下储藏的菌体体外处理,测定其对小鼠巨噬细胞活性的影响,发现在适当的浓度下,各处理均能提高巨噬细胞的活性,但高浓度的菌体对巨噬细胞活性均有抑制作用。同时发现,热杀菌、降低发酵液pH值和4℃下储藏后,仍具有激活巨噬细胞的作用,但是作用剂量有所提高。

The in vitro immunomodulating effects of Lactobacillus bulgaricus Lx on mouse peritoneal macrophage activitywere tested. It was found that, the bacteria, whether heat-killed or alive, storaged at 4℃ or unstoraged, collected at pH=4. 6 or2. 8, enhanced macrophages activity. However, in case of the heat-killed, storaged bacteria and those collected at pH = 2. 8 theneedful dose for macrophage - activation is higher than the fresh, unheated bacteria. It is also turned out that the bacteria inhibitedmacrophage activity at high concentration.