乳酸菌―芽孢菌发酵黄芪对小鼠免疫功能作用的研究

Abstract

Abstract: The assay was aimed to investigate the immune effects of Radix astragalus fermented by Lactobacillus and Bacillus. Eighty-four mice were divided into six groups that were physiological saline group (negative control group), non-fermented Radix astragalus group (positive control group, 150 mg/mL), group Ⅰ(60 mg/mL), group Ⅱ (90 mg/mL), group Ⅲ (120 mg/mL), group Ⅳ (150 mg/mL). Mice were given medicine by gavage for 30 d and then they were killed to detect the weight, the immune organ (thymus and spleen) index and immune factor (IgG, IL-6, sIgA). The results indicated that the weight of experimental groups apparently rose; the immune organ index of group Ⅰ was extremely significantly higher than that of the control group (P＜0.01), but the immune factor （IgG/sIgA） of groups Ⅲ and Ⅳ extremely significantly exceeded the control group (P＜0.01). Finally, there were obviously promotional effects of Radix astragalus fermented by Lactobacillus and Bacillus on immune function of mice.

Key words: Lactobacillus; Bacillus; Radix astragalus; mice; immune function

CHEN Lei, ZHANG Jian-mei， SUN He-mei, QIN Bo, GU Wei. Study on Immune Function of Radix astragalus Fermented by Lactobacillus and Bacillus in Mice[J]. .

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Study on Immune Function of Radix astragalus Fermented by Lactobacillus and Bacillus in Mice

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