The Immune Effects of Edible Fungus Polysaccharides Compounds in Mice

Yuan-Min Yin ； Wei Fu ； Ming-Liang Fu ； Guo-Qing He ； Lonseny Traore

《Asia Pacific Journal of Clinical Nutrition》 16卷S1期 (2007/04) Pp. 258-260

https://doi.org/10.6133/apjcn.2007.16.s1.49

並列摘要

Most of the current researches on immune function of fungus polysaccharides were based on individual component. Only a few studies were involved in the mixture of proprietary compounds from different species of edible fungi. The main objective of this study was to evaluate mice's immune effects of the mixed polysaccharides (ratio 1∶0.5∶0.5) extracted from Lentinus edodes, Ganoderma lucidium and Grifola frondosa. Kunming mice weighted 20±2 g (10 mices/group) was treated for 30 consecutive days with polysaccharides compounds, which were added to basal diet at three concentrations: 0.17, 0.33 and 1.00 g/kg body weight. Then the NK cells’ activities, ratio thymus/body and spleen/body, macrophage's activities, hemolysis, and delayed hypersensitivity (DTH) were determined by standard methods. Polysaccharides compounds at the concentrations of 0.33 and 1.00 g/kg body weight significantly increased the thymus and NK cells activities (p ＜0.01), as well as the ability of macrophages to phagocyte latex particles and the activity of macrophages (p ＜0.05). The hemolytic test and DTH of the tested groups had no remarkable difference compared to that of the control group (p ＞0.05). The results indicated that the mixed polysaccharides compounds could enhance the cell immune of the mice.

並列關鍵字

mixed polysaccharides ； immune ； edible fungi