EFFECTS OF SOYBEAN PHOSPHOLIPIDS ON BLOOD COMPONENTS IN MICE
- VernacularTitle:大豆磷脂对小鼠血液成分的影响
- Author:
Linxiang SHAO
- Publication Type:Journal Article
- Keywords:
soybean phospholipids;
white blood cells;
red blood cells;
platelets;
hemoglobin
- From:
Acta Nutrimenta Sinica
1956;0(04):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To observe the effects of soybean phospholipids on blood components in mice. Methods: Forty male mice were divided into 4 groups. Experimental mice were fed with different doses of soybean phospholipids (2.5, 5 and 10 g/kg bw) and the control mice were fed with normal saline by tube feeding for 18 days. White blood cells, red blood cells, platelets and hemoglobin as well as other blood components were measured. Results: The soybean phospholipid at dose of 10 g/kg bw could significantly increase lymphocytes, lymphocyte percentage, hemoglobin, mean corpuscular hemoglobin and mean corpuscular hemoglobin concentration, significantly decrease platelets, but did not obviously cause effects on white blood cells and red blood cells. The soybean phospholipid at dose of 5 g/kg bw could significantly increase lymphocyte percentage, hemoglobin, mean corpuscular hemoglobin and mean corpuscular hemoglobin concentration, but did not obviously affect white blood cells, red blood cells and platelets. The soybean phospholipid at dose of 2.5 g/kg bw could significantly increase mean corpuscular hemoglobin concentration, but did not obviously affect other indices of blood components. Conclusion: The soybean phospholipid can enhance immune function and increase hemoglobin and is valuable for use as a hematonic food.
