摘要
目的:免疫球蛋白是牛奶的主要免疫成分,市售牛奶种类繁多,乳源不同,加工过程不同,其中免疫球蛋白含量也会出现差异。本研究目的是确定一种能够反映牛奶免疫功能的参数或指标。方法:本研究采用免疫比浊法对市售各种牛奶中的免疫球蛋白含量进行测定,计算免疫指数,并对牛奶中的含菌量进行了初步的计数。结论:结果表明,市售牛奶的免疫指数相差很大,大部分均低于新鲜牛奶的平均免疫指数,提示牛奶的加工和储存可能降低牛奶的免疫价值。同时,部分还原乳及调味奶的免疫指数更低,且与奶中的细菌数无关,提示其并非由于消毒等原因造成了免疫球蛋白的损失,而是由于其它原因(如过度稀释或使用代用蛋白勾兑)速成的。研究表明,与传统的检测总蛋白相比,免疫指数可以客观的反映牛奶的免疫功能,并且不会受到添加豆蛋白或甘氨酸等替代品的影响。
Objective： Immunoglobulin （Ig） is the main immune component in milk. The milk in market may contains different doses of Ig, according to its sources and artifactitious process. The objective of this study is to establish a index which can reflect the immunological function of milk. Methods： In this study, the doses of Ig in different milk samples, which were bought in several supermarkets in Beijing, were detected by immunoassay, The number of bacteria in the samples was also calculated, respectively. Results： The results showed that the dose of Ig in different milk samples was obviously distinguished, which was mostly lower than that in fresh milk, Interestingly, in some samples, the dose of lg showed no relationship with the number of bacteria in the sample. It suggests that the low dose of Ig be not caused by sterilization but caused by unsuitable dilution, especially in reverted milk, Compared with the dose of total protein in milk, the dose of Ig, which can be displayed as Ig index in milk, may be more efficient to show the immunological function of milk; since the substitution of milk proteins, such as bean proteins and glycin, could not disturb the detecting of Ig in milk. Thus, detecting milk Ig index may be a good way to monitor the immunological quality of milk.
出处
《亚太传统医药》
2007年第4期8-12,共5页
Asia-Pacific Traditional Medicine
基金
本研究为教育部新世纪优秀人才培养计划
国家自然科学基金委员会理科基地基金资助
