Effects of non-digestible oligosaccharides and their combinations on the immunomodulation of mice

Authors

WANG Hui, National Center for Experimental Teaching of Food processing and Safety, Luoyang, Henan 471023, China;College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
QIN Cuili, National Center for Experimental Teaching of Food processing and Safety, Luoyang, Henan 471023, China;College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
GONG Qiang, National Center for Experimental Teaching of Food processing and Safety, Luoyang, Henan 471023, China;College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
NIU Mingfu, National Center for Experimental Teaching of Food processing and Safety, Luoyang, Henan 471023, China;College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
ZHAO Siqi, National Center for Experimental Teaching of Food processing and Safety, Luoyang, Henan 471023, China;College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
XI Zhenjun, National Center for Experimental Teaching of Food processing and Safety, Luoyang, Henan 471023, China;College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China

Abstract

To investigate the immunomodulatory effects of the three non-digestible oligosaccharides, fructooligofructose, xylooligosaccharide and galactooligosaccharide, and their combinations on mice,140 BALB/c female mice were randomly divided into 7 groups in this experiment, including blank control group, FOS group, XOS group and GOS group, XOS and GOS group, XOS and FOS group, FOS and GOS group. Each group was intragastrically administered at a dose of 400 mg/kg once a day for 15 days. The immunomodulatory effects of different non-digested oligosaccharides and their combinations on mice were evaluated by measuring immune organ index, macrophage phagocytosis, serum hemolysin level, DTH delayed type hypersensitivity, and spleen lymphocyte proliferation. The results showed that the immunological indexes of the single oligosaccharide-administered group and the combined oligosaccharide-administered group were significantly higher (P<0.05 or P<0.01) than the control group. The immune index of combined oligosaccharide gavage group rats was higher than the single oligosaccharide gavage group, and the combination of xylooligosaccharide and galacto-oligosaccharide (1∶1.5) was the best. The above results indicated that non-digestible oligosaccharides could enhance the immune response ability of mice and the combination of them had better effect.

Publication Date

9-28-2019

First Page

1

Last Page

5

DOI

10.13652/j.issn.1003-5788.2019.09.001

Recommended Citation

Hui, WANG; Cuili, QIN; Qiang, GONG; Mingfu, NIU; Siqi, ZHAO; and Zhenjun, XI (2019) "Effects of non-digestible oligosaccharides and their combinations on the immunomodulation of mice," Food and Machinery: Vol. 35: Iss. 9, Article 1.
DOI: 10.13652/j.issn.1003-5788.2019.09.001
Available at: https://www.ifoodmm.cn/journal/vol35/iss9/1

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