Developing Of Lactobacillus Fermentative Beverage From Tomato And Carrot And Study On Immune Function Effect Of Fermented Liquid

Objective To develop the fermentative beverage from carrot and tomato and study the immune function effect on mice of fermented liquid. Methods (1) Lactobacillus bulgaricus and Streptococcus thermophillus used to ferment high-quality- tomato-jam and high-concentrated-carrot-juice. The fermenta-tive beverage's optimum formula and processing conditions were selected by orthogonal test method. (2) Cyclophosphamide (Cy25mg/kgd) was used to make the immune- suppressed mice model. The immune organ weights, the white blood cell counts, the phagocytesis ability of Macrophage, the lymphocyte transformation, IL-2, IL-4, the content of hemolytic OD, and Hc50 were tested. Results (1) The ratio of Lactobacillus bulgaricus and Streptococcus thermophillus is 1:1; The optimum formula of the expanded fermentation is tomato and carrot juice: 3:7, glucose:2%, NFM:4%, vaccination:3%; The optimum formula of the fermented liquid is tomato and carrot juice: 3:7, fermentation temperature: 41℃, fermentation time:24h, the amount of vaccination: 3%; the optimum formula of fermentation Beverage is sucrose:5%, citric acid:0.02%, CMC 0.2%,xanthic gluc:0.03%; (2) the results showed that three dose groups can increase WBC . The phagocytic ability of phagocyte was increased during the range of high and middle does. Thymus index, spleen index, the transformation rate of the spleen lymphocytes, IL-2, and thecontent of hemolytic OD were increased at high does. However, every group did not have effects on Hc50 and IL-4. Conclusions The tomato and carrot-fermented liquid could enhance the non-specific, cell-mediated and humoral immunological function of immune-depressed mice.