Development of technology and study of the immunobiological properties of a sour milk beverage based on camel milk
The article presents data on the technology of production of a fermented milk product based on camel milk and the evaluation of its immunotropic properties in experiment on 60 male mice F1 (CBAxC57Bl/6) with an initial body weight 17.8±0.1 g. To simulate immune suppression, mice were injected cyclophosphamide intraperitoneally (125 mg/kg b.w). The fermented milk product was daily administered orally in a volume of 0.5 ml/mouse for 30 days (n=30). The animals of the control group (n=30) received a similar amount of distilled water. The study of the immunotropic activity of a fermented milk drink on the model of immune deficiency showed that a 30-day administration to mice caused an increase in the number of antibody-plaque-forming cells (IgM-AFC) by 1.3 times in spleen of mice (32,4х103 vs 24.7x103 per organ in the control group). The analyzed drink strengthened the effector phase of the response of the cellular response to erythrocytes of the sheep. Thus, in mice treated with distilled water (control group), the reaction index was 7.80%, while in mice of the main group it increased by 70% and amounted to 13.26%. The use of a fermented dairy product in immune-deficient mice resulted in a significant (by 63%) increase of antioxidant activity of blood plasma. At the same time, the imbalance in the functioning of antiradical protection enzymes (catalase and superoxide dismutase) reduced sharply, indicating an increase in the adaptive capacity of the organism, disturbed by the introduction of an immune suppressive compound. The obtained data indicate a pronounced immune modulating and antioxidant effects of the fermented dairy product based on camel milk, which can be used in the prevention and in complex therapy of secondary immune deficiencies and inflammatory diseases.
Keywords:sour-milk product, immunotropic activity, antioxidant activity, camel milk
Voprosy pitaniia [Problems of Nutrition]. 2017; 86 (6): 67-73.
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