复方益生菌粉提高小鼠免疫力的实验研究

Experimental Study of Compound Probiotic Powder on Improvement of Mice’s Immunity

目的探究鼠李糖乳杆菌R9639、干酪乳杆菌Zhang和植物乳杆菌P9三株益生菌组成的复方益生菌粉对小鼠免疫力的影响。方法将小鼠分为阴性对照组、低剂量组、中剂量组和高剂量组,每组各10只,并分别灌胃给予同等纯净水,0.21,0.42,1.25 mg/(kg·d)复方益生菌,观察复方益生菌对小鼠体重、脏器/体重比、溶血素半数溶血值、抗体生成细胞数量、迟发型变态反应、淋巴细胞转化、碳廓清功能、腹腔巨噬细胞吞噬功能及NK细胞活性的影响。结果与阴性对照组比较,低、中、高剂量组小鼠体重、胸腺/体重比值和脾脏/体重比值差异均无统计学意义(P>0.05);高剂量组小鼠的迟发型变态反应程度显著增加(P<0.01);低、中、高剂量组小鼠的抗体生产细胞数量、溶血素半数溶血值、淋巴细胞增殖能力、NK细胞活性、碳廓清功能和腹腔巨噬细胞吞噬能力均显著增加(P<0.01)。结论复方益生菌粉能提高小鼠免疫力,结果符合《保健食品检验与评价技术规范》中“具有增强免疫力功能”的评价标准。

Objective To explore the effect of compound probiotic powder composed of Lactobacillus rhamnosus R9639,Lactobacillus casei Zhang and Lactobacillus plantarum P9 on the immunity of mice.Methods Mice were divided into negative control group,low-dose group,middle-dose group and high-dose group,with 10 mice in each group,and were given the same amount of purified water,0.21 mg/(kg·d),0.42 mg/(kg·d)and 1.25 mg/(kg·d)compound probiotic powder by gavage,respectively.The impacts of compound probiotic powder on body weight,organ/body weight ratio,hemolysin half hemolytic value,antibody-producing cells,delayed type hypersensitivity(DTH)reaction,lymphocyte transformation,carbon clearance function,phagocytosis function of peritoneal macrophages and NK cell activity were observed.Results Compared with the negative control group,there were no significant differences in body weight,spleen/body weight ratio and thymus/body weight ratio among the low,middle and high dose groups(P>0.05).The delayed allergic degree of mice in high dose group increased(P<0.01).The hemolysis value of hemolysin,number of antibody-producing cells,lymphocyte proliferation,NK cell activity,carbon clearance ability and macrophage phagocytic ability in low,middle and high dose groups all increased(P<0.01).Conclusion Compound probiotic powder can improve mice’s immunity from four aspects:humoral immunity,cellular immunity,macrophage phagocytosis and NK cell activity.The test results are in line with the evaluation standard of“having the function of enhancing immunity”in Technical Specification for Inspection and Evaluation of Health Food.