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|標題:||Increased IgA and IgG serum levels using a novel yam-boxthorn noodle in a BALB/c mouse model||作者:||Lin, J.Y.
|關鍵字:||yam-boxthorn noodle;serum antibody level;intestinal IgA;BALB/c mouse;model;indica roxb. extracts;white salted noodles;female b6c3f1 mice;in-vitro;dioscorea-batatas;immune-responses;cells;mucopolysaccharide;immunomodulation;proliferation||Project:||Food and Chemical Toxicology||期刊/報告no：:||Food and Chemical Toxicology, Volume 44, Issue 2, Page(s) 170-178.||摘要:||
To determine whether yam-boxthorn noodle, a newly developed functional noodle, has immunomodulatory effects in vivo, we measured the changes in visceral organ weight, immunoglobulin (Ig) A, IgE, IgG, IgM serum level and IgA level in the intestinal lavage fluid of female BALB/c mice after continuously consuming the test diet for 5 weeks. We found that body weights and absolute and relative organ weights (lung, heart, liver, spleen and kidney) in female BALB/c mice did not significantly change compared with those from the control group. The IgA and IgG serum levels in the experimental group significantly increased in a dose-dependent manner when the yam-boxthorn noodle concentration in the AIN 76 diet rose from 3% to 30%. However, the IgE and IgM level in the serum and the IgA level in the intestinal lavage fluid did not significantly change. These experiments demonstrate that the functional noodle, yam-boxthorn noodle, exhibits immunomodulatory effects in vivo with increasing serum antibody levels, especially in IgA and IgG. These results are valuable for future nutraceutical and immuno-pharmacological use. (c) 2005 Elsevier Ltd. All rights reserved.
|Appears in Collections:||食品暨應用生物科技學系|
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