仿刺参酶解提取物营养成分分析及其对小鼠免疫功能的影响

Analysis of Nutritional Components of Enzymatic Extract from Apostichopus japonicus and Its Effects on the Immunological Functions of Mice

对仿刺参酶解提取物营养成分组成进行了测定和分析,并依照《保健食品检验与评价技术规范》(2003版)中"增强免疫力功能检验方法",评价了其对小鼠免疫功能的影响。结果表明仿刺参酶解提取物水分、粗蛋白、粗脂肪、灰分、磷脂、多糖、皂苷含量分别为6.41%、70.51%、5.05%、6.83%、0.96%、8.56%、0.78%。仿刺参酶解提取物氨基酸总量为56.046 g/100 g,必需氨基酸占氨基酸总量的24.2%,鲜味氨基酸占氨基酸总量的55.6%。刺参酶解提取物低、中、高(0.1 g/kg·bw、0.2 g/kg·bw、0.6 g/kg·bw)剂量组可明显提高Con A诱导的小鼠脾淋巴细胞增殖能力,与阴性对照组比较差异显著(p<0.05);3剂量组可显著提高小鼠血清溶血素水平(p<0.05);高剂量组能极显著提高小鼠抗体生成细胞数(p<0.01);中、高剂量组能极显著提高小鼠NK细胞活性(p<0.01)。仿刺参酶解提取物含有丰富的营养成分,并具有增强免疫力的功能。

The nutritional components in the enzymatic extract of sea cucumber Apostichopus japonicus were measured and analyzed, and the effects of the extract on the immunological function of mice were evaluated according to the 'Test Method for Strengthening Immune System Function' in 'Health Food Inspection and Specifications for Evaluation Techniques (2003)'. The result showed that the moisture, crude protein, crude fat, ash, phospholipid, polysaccharide, and saponin contents in the enzymatic extract of sea cucumber Apostichopus japonicus were 6.41%, 70.51%, 5.05%, 6.83%, 0.96%, 8.56%, and 0.78%, respectively. In the enzymatic extracts, the total amount of amino acids was 56.046 g/100 g (dry weight); the essential amino acids accounted for 24.2% of the total amino acids and the delicious amino acids accounted for 55.6% of the total amino acids. The low, medium, and high (0.1 g/kg·bw, 0.2 g/kg·bw, 0.6 g /kg·bw) dose groups of sea cucumber extract pronouncedly increased concanavalin A (ConA)-induced T lymphocyte proliferation, showing significant differences compared with control group (p < 0.05); all three groups increased the serum hemolysin level in mice (p < 0.05), and the high-dose group significantly improved the number of antibody-producing cells (p < 0.01); medium and high dose groups also significantly increased the natural killer (NK) cell activity (p < 0.01). Enzymatic extracts of sea cucumber are rich in nutrients and can improve the immunological function of mice. © 2015, Editorial Board of Modern Food Science and Technology. All right reserved.