摘要
对蛋白酶水解鸡卵清蛋白获得的肽类物质的理化特性及对免疫功能的调节作用进行研究。方法为凯氏定氮法测定蛋白质含量。多肽含量测定,首先经三氯醋酸沉淀样品中大分子蛋白质,按凯氏定氮法测定上清液的多肽含量。HPLC色谱法测定肽的分子量范围。免疫功能检查包括细胞免疫和体液免疫两项功能测定。与实验对照组比较,迟发型变态反应实验、小鼠半数溶血值测定实验、小鼠巨噬细胞吞噬鸡红细胞实验及NK细胞活性测定实验均有显著增强作用。提示卵清蛋白肽对实验小鼠的机体具有免疫增强作用。
The physical and chemical character and regulating immunity function of ovalbumin peptide obtained by protease hydrolysis was investigated. The measurement of content of protein performed in accord with kjeldahls method. The determination of peptide content in sample was performed, first protein of sample was precipitated by trichloroacetic acid, then the peptide of supernatant fluid was determine with kjeldahls method. The molecular weight of peptide was assay with HPLC chromatography. The assessment of immune function includes cellular immunity and humoral immunity. To compare experiment groups with control group, the enhancement facilitation of delayed type hypersensitivity, HC50, phagocytosis ability of macrophage and activity of NK cell was observed. The results suggest that ovalbumin peptide can reinforce immune function of experimental mice.
出处
《食品科技》
CAS
北大核心
2007年第1期219-223,共5页
Food Science and Technology
关键词
卵清蛋白肽
细胞免疫
体液免疫
ovalbumin peptide
cellular immunity
humoral immunity
