Open AccessIMMUNOTROPIC ACTIVITY OF SOUR MILK FERMENTEDCULTURES HYDROLISATE
Author(s) -
G. S. Garanyan,
Г. С. Гаранян,
É. T. Oganesyan,
Эдуард Тоникович Оганесян,
R. A. Khanferyan,
Р. А. Ханферян
Publication year - 2010
Publication title -
rossijskij allergologičeskij žurnal
Language(s) - English
Resource type - Journals
eISSN - 2686-682X
pISSN - 1810-8830
DOI - 10.36691/rja888
Subject(s) - hydrolysate , food science , hydrolysis , chemistry , biochemistry
The object of research is the hydrolysate of the lactobacteria components of the polycomponent sour milk stockBKUglich №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 beenfound to be due to the increase of neutrophilic granulocyte phagocytic activity. It was supposed that the earlierstudied hydrolysate antioxidant activity caused by the normalization of the phagocyte superxide anionradicalproduction leads to the cell immunity normalization.