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IMMUNOTROPIC ACTIVITY OF SOUR MILK FERMENTEDCULTURES HYDROLISATE
- Authors: Garanyan GS1, Oganesyan ET1, Khanferyan RA2
-
Affiliations:
- Pyatigorsk state pharmaceutical academy
- Kuban state medical university
- Issue: Vol 7, No 6 (2010)
- Pages: 31-33
- Section: Articles
- Submitted: 10.03.2020
- Published:
- URL: https://rusalljournal.ru/raj/article/view/888
- DOI: https://doi.org/10.36691/RJA888
- ID: 888
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Abstract
The object of research is the hydrolysate of the lactobacteria components of the polycomponent sour milk stock
BKUglich №4 . The hydrolysate has been obtained by the fermentative hydrolysis with microbial rennin «eito»
The biological activity of obtained hydrolysate has been examined. Bacteria lysate immunotropic effects have been
found to be due to the increase of neutrophilic granulocyte phagocytic activity. It was supposed that the earlier
studied hydrolysate antioxidant activity caused by the normalization of the phagocyte superxide anionradical
production leads to the cell immunity normalization.
BKUglich №4 . The hydrolysate has been obtained by the fermentative hydrolysis with microbial rennin «eito»
The biological activity of obtained hydrolysate has been examined. Bacteria lysate immunotropic effects have been
found to be due to the increase of neutrophilic granulocyte phagocytic activity. It was supposed that the earlier
studied hydrolysate antioxidant activity caused by the normalization of the phagocyte superxide anionradical
production leads to the cell immunity normalization.
Keywords
About the authors
G S Garanyan
Pyatigorsk state pharmaceutical academyPyatigorsk state pharmaceutical academy
E T Oganesyan
Pyatigorsk state pharmaceutical academyPyatigorsk state pharmaceutical academy
R A Khanferyan
Kuban state medical universityKuban state medical university
References
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