Science and Technology of Food Industry

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ZHAO Ping, LIU Bing, ZHU Jun, WANG Cong, DING Mao-mao. Evaluation of immune function of fermented liquor of mycelium of Hirsutella sinensis[J]. Science and Technology of Food Industry, 2015, (23): 363-365. DOI: 10.13386/j.issn1002-0306.2015.23.067
Citation: ZHAO Ping, LIU Bing, ZHU Jun, WANG Cong, DING Mao-mao. Evaluation of immune function of fermented liquor of mycelium of Hirsutella sinensis[J]. Science and Technology of Food Industry, 2015, (23): 363-365. DOI: 10.13386/j.issn1002-0306.2015.23.067
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Evaluation of immune function of fermented liquor of mycelium of Hirsutella sinensis

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  • The purpose of this paper was to prove immune biological activity of preparation prepared by the fermented liquor of mycelium of Hirsutella sinensis( HSFL) in vitro and in vivo. The preparation of HSFL could significantly influence both proliferation of Con A- induced spleen lymphocytes and activity of natural killer cell in vitro.Delayed- type hypersensitivity( DTH) and phagocytosis function of mononuclear- macrophage in high- dose and intermediate- dose of preparation of HSFL were significantly enhanced in vivo. These data indicated that the preparation of HSFL had immunomodulatory activity.
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