绿豆蛋白多肽对小鼠缺氧耐受力和免疫力提高的研究
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广东省科技厅社会发展重点计划项目(2008B030301015)


Study of MBPP on Anoxia Endurance and Enhancing Immunity
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    摘要:

    研究绿豆蛋白多肽(Mung bean protein,peptide MBPP)提高小鼠缺氧耐受力和免疫力的作用。采用高压凝胶色谱法测定MBPP均重分子量(Mw);并将小鼠分成3组连续灌胃给药30 d后,分别进行常压耐缺氧、亚硝酸钠中毒存活、和急性耐缺氧试验;采用ConA诱导小鼠淋巴细胞转化实验(MTT法)及迟发性变态反应(DTH)、抗体生成细胞(PFC)检测及半数溶血值(HC50)实验、小鼠腹腔巨噬细胞吞噬鸡红细胞实验,检测绿豆蛋白多肽对小鼠免疫功能的影响;其结果:绿豆蛋白多肽的Mw为195~1 000,其中195~510组分占70.2%以上;绿豆蛋白多肽0.82 g/kg.BW和1.23 g/kg.BW剂量组能明显延长小鼠常压缺氧存活时间(P<0.05)和延长亚硝酸盐中毒后小鼠存活时间(P<0.05);绿豆蛋白多肽能提高小鼠的淋巴细胞增值力、脾脏生成抗体细胞数、半数溶血值及巨噬细胞吞噬能力,绿豆蛋白多肽能提高小鼠缺氧耐受力和免疫力。

    Abstract:

    To investigate the anoxia endurance and immunological of mung bean protein or peptide(MBPP) in mice.This research employs high performance gel permeation Chromatography(HPGPC)to investigate and evaluate the molecular weight’s(Mw)distribution of MBPP.The tested mice were randomly distributed into 3 groups,and were continuously given MBPP by intragastric administration for 30 days,then the living time of mice were measured in anoxia with normal air pressure,in poisoning by nitrite poisoning and in acute lack of blood in brain.The effect was evaluated on celluar immunity by ConA lymphocyte transformation test(MTT) and delayed type hypersensitivity(DTH).The impact of humoral immunity was detected by antibody-producing cells(PFC) test and the value of half of hemolysis(HC50) in mice.The non-specific immunity was detected by abdomen macrophages of mice devour chicken red cell test.The Mw MBPP is between 195~1000D,in which the component of 195-510D takes 70.2% or above.MBPP of 0.82 g/kg·BW and 1.23 g/kg·BW.dose group could significantly prolong the living time of mice with hypoxia(P<0.05) and long-nitrite poisoning in mice living time(P<0.05).Compared with that of the control group,MBPP could promote DTH,PFC,HC50 and Macrophage phagocytosis ability in mice.MBPP could improve the anoxia endurance and immunological in mice.

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郭健,李延平.绿豆蛋白多肽对小鼠缺氧耐受力和免疫力提高的研究[J].食品与生物技术学报,2010,29(5):715-720.

GUO Jian, LI Yan-ping. Study of MBPP on Anoxia Endurance and Enhancing Immunity[J]. Journal of Food Science and Biotechnology,2010,29(5):715-720.

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