关键词: 藏灵菇, 乳清, 抗氧化, 免疫学活性

Abstract: In this study,the Tibetan kefir was cultured,fermented and was then heated and removed the precipitate to obtain whey.Twenty-four mice were selected and randomly divided into three groups,namely 1% whey group,5% whey group and blank control group,to perform the corresponding treatments for 15 consecutive days.At the end of administration,the swimming tests were carried out.The fatigue time was observed.The blood SOD,the serum hemolysin level and the phagocytosis of celiac macrophage were detected.It was found that the exhaustive swimming time of the experimental groups were significantly longer than that of blank control group (P<0.05).Compared to blank control group,the content of SOD in mice of the experimental groups were significantly increased (P<0.05),the serum hemolysin level and the ability of phagocytosis of celiac macrophage were enhanced.These results showed that the whey isolated from Tibetan kefir milk significantly increased the activity of antioxidant enzymes in mice.These results will provide a new way of thinking for the development and utilization of Tibetan kefir.

Key words: Tibetan kefir, whey, antioxidant, immunological activity