201119592 六、發明說明： 【發明所屬之技術領域】 [0001] 本發明涉及一種酵母營養食品及其製備方法。 [先前技術] [0002] 酵母菌體是單細胞真核微生物，與香菇、木耳等同屬於 菌藻類食物，其中含有較豐富的蛋白質和維生素、碳水 化合物、脂肪、礦物質、核酸等多種營養成分。酵母菌 中含有18種氨基酸，並且含人體必需的氨基酸，特別是 在穀物蛋白中含量較少的賴氨酸，酵母菌體中含量較高 ，且氨基酸的比例接近聯合國糧農組織（FAO)推薦的較 理想的氨基酸組成值，所以其營養價值較高。隨著世界 人口的快速增長，食物缺乏曰益顯著，尤其是蛋白質食 品出現短缺。傳統的動植物蛋白質食品的生產受農業技 術，及各類環境因數的限制，增長緩慢，難以滿足人類 蛋白質消費的需求。酵母這種單細胞蛋白的出現開拓了 獲取蛋白質的新領域。 另外，酵母菌中含有豐富的維生素、礦物質以及多糖， 能夠為人體提供更均衡的營養。並且酵母中脂肪含量很 低，不含膽固醇，是低熱量、高營養的健康食品。 由於酵母含有如此豐富的營養，因而使得用酵母來製備 營養健康食品成為可能。目前，現有技術中以酵母為主 要原料的營養食品僅包含少數幾種原料，酵母則僅採用 酵母粉，並且製備工藝單一。例如專利“一種營養酵母 食品及其製備方法” （ 20051 001 5005. 2 )，其所披露的 營養酵母食品僅包括營養酵母粉、全脂奶粉、-環糊精 、甜味劑、植脂末和其他添加劑，而製備該食品僅採用 098141533 表單編號 A0101 第 4 頁/共 22 頁 0983416955-0 201119592 片劑生產工藝。因此，製備出包含多種營養成分、具有 不同劑型、口感適合各種人群的酵母營養食品成為人們 所關注的方向。 【發明内容】 [0003] Ο Ο 098141533 為瞭解決現有技術中，酵母營養食品配方局限、製備工 藝單一等問題，本發明提供了一種酵母營養食品及其製 備方法。 本發明的一個方面，提供了一種酵母營養食品，該酵母 營養食品，以酵母為主要原料，包括奶粉、麥芽糊精、 乳糖、植脂末、碳酸鈣、澱粉、白砂糖以及矯味劑、香 精，其特徵在於，所述酵母營養食品還包括Β族維生素和 富含微量元素的酵母，所述組分具有以下重量份： 酵母5-97、 奶粉1_ 2 0、 植脂末1 - 5 0、 碳酸鈣0. 1-50、 殿粉1_ 5 0、 麥芽糊精0-50、 乳糖0 _ 5 0、 白砂糖0-70、 葉酸0-1、 維生素β12〇-ι 維生素\0-10、 維生素Β20-10、 維生素Α0-10、 表單編號A0101 第5頁/共22頁 0983416955-0 201119592 維生素C 0-20、 富硒酵母0-10、 富鋅酵母0-40、 富鐵酵母0-10、 富鉻酵母0-10、 微晶纖維素0-20。 根據本發明的酵母營養食品，其中，進一步包括具有下 列重量份的組分： 白砂糖1-70、 葉酸0· 0000 1 -1、 維生素B12〇. 00001-1 維生素'0. 0001-1 0、 維生素B2〇. 0001-1 0、 維生素A0. 0001 -1 0、 維生素C 0. 0001-20、 富硒酵母0. 0001-1 0、 富鋅酵母1-40、 富鐵酵母1-10、 富鉻酵母0. 0001-1 0、 微晶纖維素1-20。 根據本發明的酵母營養食品，其中，還包括以下重量份 的組分： 脫水蔥片1-10、 可哥粉1-20、 果蔬粉1-20、 芝麻1_ 5 0、 098141533 表單編號A0101 第6頁/共22頁 0983416955-0 201119592 奶茶粉1-20、 豆奶粉1-20、 燕麥片1-20。 根據本發明的酵母營養食品，其中，主要原料酵母可以 是酵母粉或酵母乳。 根據本發明的酵母營養食品，其中，該酵母營養食品還 包括富鐵酵母和富鉻酵母。 根據本發明的酵母營養食品，其中，富鐵酵母可以由是 葡萄糖酸亞鐵、氨基酸螯合鐵、硫酸亞鐵、富馬酸亞鐵 、乳酸亞鐵或它們任意的混合物取代；富鋅酵母可以由 硫酸鋅、葡萄糖酸鋅、乳酸鋅、擰檬酸鋅、氨基酸螯合 鋅或它們任意的混合物取代；富硒酵母可以由亞硒酸鈉 取代；矯味劑是檸檬酸、蘋果酸。 在本發明的酵母營養食品的一個具體實施方式中，其中 ，酵母營養食品包括以下重量份的組分：酵母5-97、奶 粉1-20 '植脂末1-50、碳酸鈣0. 1-50、澱粉1-50、維 生素C 0. 1-0. 3、白砂糖20-70、可哥粉1-20。 在本發明的酵母營養食品的一個具體實施方式中，其中 ，酵母營養食品包括以下重量份的組分：酵母5-97、奶 粉1-20、植脂末1-50、碳酸鈣0. 1-50、澱粉1-50、微 晶纖維素1-20。 在本發明的酵母營養食品的一個具體實施方式中，其中 ，酵母營養食品包括以下重量份的組分：酵母5-95、奶 粉1-20、植脂末1-50、碳酸鈣0. 1-50、澱粉1-50、芝 麻1-20、白砂糖1-20、麥芽糊精10-50。 在本發明的酵母營養食品的一個具體實施方式中，其中 098141533 表單編號A0101 第7頁/共22頁 0983416955-0 201119592 ，酵母營養食品包括以下重量份的組分：酵母5-95、奶 粉1-20、植脂末1-50、碳酸鈣0. 1-50、澱粉1-50、白 砂糖20-70、果蔬粉卜20、矯味劑卜20。 在本發明的酵母營養食品的一個具體實施方式中，其中 ，酵母營養食品包括以下重量份的組分：酵母5-95、奶 粉1-20、植脂末1-50、碳酸鈣0. 1-50、澱粉1-50、脫 水蔥片1-10。 在本發明的酵母營養食品的一個具體實施方式中，其中 ，酵母營養食品包括以下重量份的組分：酵母5-95、奶 粉1-20、植脂末1-50、碳酸鈣0. 1-50、澱粉1-50、葉 酸0. 05-0. 1、維生素B1 20. 0002、維生素A 0.卜0. 3、 維生素C 0. 1-0. 3、富鐵酵母1-10。 根據本發明的酵母營養食品，其中，B族維生素是選自維 生素B1、維生素B2、維生素B12、泛酸、煙酸組成的組中 的任一種。 在本發明的酵母營養食品的一個具體實施方式中，其中 ，酵母營養食品包括以下重量份的組分：酵母5-95、奶 粉1-20、植脂末1-50、碳酸鈣0. 1-50、澱粉1-50、富 鋅酵母1-10、富硒酵母1-10、富鉻酵母1-10、富鐵酵母 1-10。 在本發明的酵母營養食品的一個具體實施方式中，其中 ，酵母營養食品包括以下重量份的組分：酵母5-95，奶 粉1-20、植脂末1-50、碳酸鈣0. 1-50、澱粉1-50、奶 茶粉、豆奶粉和燕麥片共60。 根據本發明的酵母營養食品，適合粉狀、雪片狀、片劑 中的任何一種劑型。 098141533 表單編號A0101 第8頁/共22頁 0983416955-0 201119592 Ο 本發明的另一個方面，提供了根據本發明的酵母營養食 品的製備方法。 根據本發明的用於製備酵母營養食品的方法，包括：將 酵母和其他原料按照配方進行混合並加水攪拌均勻，然 後噴霧乾燥並進行包裝以得到粉狀的酵母營養食品。 根據本發明的用於製備酵母營養食品的方法，包括：將 酵母加水攪拌均勻，然後用滚筒乾燥機進行乾燥，其中 乾燥溫度控制在180 °C，乾燥後進行收集並用篩網過濾， 再加入所述其他原輔料混合均勻，最後進行包裝，從而 得到雪片狀的酵母營養食品。 根據本發明的用於製備酵母營養食品的方法，包括：將 酵母和其他原料按照配方進行混合，然後通過制粒、乾 燥、壓片等步驟製成片劑，最後經過包裝而獲得片劑的 酵母營養食品。 與現有技術相比，本發明的酵母營養食品除了現有技術 中已有的原料之外，還添加了維生素A、B族維生素、維 〇 生素C、富鐵酵母、富鋅酵母、富硒酵母、富鉻酵母等多 種物質，提高了酵母食品的營養性，同時滿足了食用者 對多種營養物質的需求；此外，本發明採用多種工藝進 行酵母營養食品的製備，能夠獲得粉狀、雪片狀、片劑 等不同劑型的酵母營養食品，開發出口感適合不同人群 服用的營養食品。 [0004] 【實施方式】 下文將列舉本發明的酵母營養食品的具體實施例。本領 098141533 域中的普通技術人員應當明瞭，所列舉的具體實施例僅 表單編號A0101 第9頁/共22頁 0983416955-0 201119592 僅是為了例示的目的，而非為了限制本發明的範圍。 實施例1 在本發明的實施例1中，酵母營養食品包括以下重量份的 組分：酵母90、奶粉18、植脂末45、碳酸鈣5. 3、澱粉 50、富硒酵母2、富鋅酵母2、富鉻酵母2、葉酸0. 1、維 生素\〇. 1、維生素b2〇. 1、維生素b12〇. 001、富鐵酵母 2 ° 實施例2 在本發明的實施例2中，酵母營養食品包括以下重量份的 組分：酵母10、奶粉10、植脂末10、碳酸鈣10、澱粉 17. 6、富硒酵母8、富鋅酵母8、富鉻酵母8、富鐵酵母8 、維生素\ 0. 002、維生素B90. 002、維生素 B190. 00005、白砂糖20、可哥粉10、麥芽糊精10。 實施例3 在本發明的實施例3中，酵母營養食品包括以下重量份的 組分：酵母50、奶粉5、梭脂末20、碳酸鈣40、澱粉30 、富硒酵母5、富鋅酵母10、富鉻酵母5、葉酸0.05、維 生素、維生素B95、維生素B190. 001、白砂糖4. 95。 實施例4 在本發明的實施例4中，酵母營養食品包括以下重量份的 組分：酵母5、奶粉10、植脂末30、碳酸鈣30、澱粉15 、維生素\0. 1、維生素B2〇. 1、富鉻酵母5、果蔬粉4. 8 實施例5 在本發明的實施例5中，酵母營養食品包括以下重量份的 組分：酵母97、奶粉1、植脂末1、碳酸鈣0. 1、澱粉1、 098141533 表單編號A0101 第10頁/共22頁 0983416955-0 201119592 維生素\0. 01、維生素BJ. 01、富g 1 2 田硒酵母〇 〇〇1。 本發明的酵母營養食品適合包括粉狀、帝 曰^狀、片劑的 不同咖，因而針料同的咖，树_ 營養食品的方法可包括町三種： 傷酵母201119592 VI. Description of the Invention: [Technical Field of the Invention] [0001] The present invention relates to a yeast nutritious food and a preparation method thereof. [Prior Art] [0002] Yeast cells are single-cell eukaryotic microorganisms, which are equivalent to mushrooms and fungus. They are rich in protein and vitamins, carbohydrates, fats, minerals, nucleic acids and other nutrients. Yeast contains 18 kinds of amino acids and contains essential amino acids, especially lysine which is less in cereal protein. The content of yeast is higher, and the ratio of amino acids is close to that recommended by FAO. The ideal amino acid composition value, so its nutritional value is higher. With the rapid growth of the world's population, food shortages are significant, especially in the shortage of protein foods. The production of traditional animal and plant protein foods is limited by agricultural technology and various environmental factors, and the growth is slow, which is difficult to meet the needs of human protein consumption. The emergence of this single-cell protein, yeast, opens up new areas of protein acquisition. In addition, yeast is rich in vitamins, minerals and polysaccharides, which can provide a more balanced nutrition for the human body. And yeast has a low fat content and does not contain cholesterol. It is a low-calorie, high-nutrient health food. Because yeast contains such a rich nutrients, it is possible to use yeast to prepare nutritious health foods. At present, the nutritious foods mainly based on yeast in the prior art contain only a few raw materials, and the yeast uses only yeast powder, and the preparation process is single. For example, the patent "a nutritious yeast food and its preparation method" (20051 001 5005.2), the nutrient yeast food disclosed therein only includes nutritive yeast powder, whole milk powder, cyclodextrin, sweetener, non-dairy creamer and Other additives, and the preparation of the food is only used 098141533 Form No. A0101 Page 4 / Total 22 Page 0983416955-0 201119592 Tablet production process. Therefore, the preparation of yeast nutritious foods containing various nutrients, having different dosage forms, and having a mouthfeel suitable for various people has become a focus of attention. SUMMARY OF THE INVENTION [0003] Ο 098 098141533 In order to solve the problems in the prior art, yeast nutrition food formulation limitation, single preparation process, and the like, the present invention provides a yeast nutritious food and a preparation method thereof. In one aspect of the present invention, a yeast nutritious food is provided, which comprises yeast as a main raw material, including milk powder, maltodextrin, lactose, non-dairy creamer, calcium carbonate, starch, white sugar, flavoring agent, flavor The yeast nutritious food further comprises a steroid vitamin and a micronutrient-rich yeast, the component having the following parts by weight: yeast 5-97, milk powder 1_20, and non-dairy creamer 1 - 50; Calcium carbonate 0. 1-50, Temple powder 1_ 5 0, maltodextrin 0-50, lactose 0 _ 5 0, white sugar 0-70, folic acid 0-1, vitamin β12〇-ι vitamin \0-10, Vitamin Β20-10, Vitamin Α0-10, Form No. A0101 Page 5 / Total 22 pages 0983416955-0 201119592 Vitamin C 0-20, Selenium-enriched yeast 0-10, Zinc-rich yeast 0-40, Iron-rich Yeast 0-10 , chromium-rich yeast 0-10, microcrystalline cellulose 0-20. The yeast nutritious food according to the present invention, further comprising a component having the following parts by weight: white sugar 1-70, folic acid 0·0000 1 -1, vitamin B12〇. 00001-1 vitamin '0. 0001-1 0, Vitamin B2〇. 0001-1 0, vitamin A0. 0001 -1 0, vitamin C 0. 0001-20, selenium-enriched yeast 0. 0001-1 0, zinc-rich yeast 1-40, iron-rich yeast 1-10, rich Chromium yeast 0. 0001-1 0, microcrystalline cellulose 1-20. The yeast nutritious food according to the present invention, which further comprises the following components by weight: dehydrated onion slices 1-10, cog powder 1-20, fruit and vegetable flour 1-20, sesame 1_ 5 0, 098141533 Form No. A0101 No. 6 Page / Total 22 pages 0983416955-0 201119592 Milk tea powder 1-20, soy milk powder 1-20, oatmeal 1-20. The yeast nutritious food according to the present invention, wherein the main raw material yeast may be yeast powder or yeast milk. A yeast nutritious food according to the present invention, wherein the yeast nutritious food further comprises iron-rich yeast and chromium-rich yeast. The yeast nutritious food according to the present invention, wherein the iron-rich yeast may be substituted by ferrous gluconate, iron chelate iron, ferrous sulfate, ferrous fumarate, ferrous lactate or a mixture thereof; zinc-rich yeast may It is substituted by zinc sulfate, zinc gluconate, zinc lactate, zinc zinc citrate, zinc chelate, or any mixture thereof; the selenium-enriched yeast can be substituted by sodium selenite; the flavoring agent is citric acid, malic acid. In a specific embodiment of the yeast nutritious food of the present invention, wherein the yeast nutritious food comprises the following components by weight: yeast 5-97, milk powder 1-20' non-dairy creamer 1-50, calcium carbonate 0. 1- 50, starch 1-50, vitamin C 0. 1-0. 3, white sugar 20-70, Kog powder 1-20. In a specific embodiment of the yeast nutritious food of the present invention, wherein the yeast nutritious food comprises the following components by weight: yeast 5-97, milk powder 1-20, non-dairy creamer 1-50, calcium carbonate 0. 1- 50, starch 1-50, microcrystalline cellulose 1-20. In a specific embodiment of the yeast nutritious food of the present invention, wherein the yeast nutritious food comprises the following components by weight: yeast 5-95, milk powder 1-20, non-dairy creamer 1-50, calcium carbonate 0. 1- 50, starch 1-50, sesame 1-20, white sugar 1-20, maltodextrin 10-50. In a specific embodiment of the yeast nutritious food of the present invention, wherein 098141533 Form No. A0101 Page 7 / Total 22 pages 0983416955-0 201119592, the yeast nutritious food comprises the following components by weight: yeast 5-95, milk powder 1 20, non-dairy creamer 1-50, calcium carbonate 0. 1-50, starch 1-50, white sugar 20-70, fruit and vegetable powder, 20, flavoring agent, 20. In a specific embodiment of the yeast nutritious food of the present invention, wherein the yeast nutritious food comprises the following components by weight: yeast 5-95, milk powder 1-20, non-dairy creamer 1-50, calcium carbonate 0. 1- 50, starch 1-50, dehydrated onion slices 1-10. In a specific embodiment of the yeast nutritious food of the present invention, wherein the yeast nutritious food comprises the following components by weight: yeast 5-95, milk powder 1-20, non-dairy creamer 1-50, calcium carbonate 0. 1- 50, starch 1-50, folic acid 0. 05-0. 1, vitamin B1 20. 0002, vitamin A 0. Bu 0. 3, vitamin C 0. 1-0. 3, iron-rich yeast 1-10. The yeast nutritious food according to the present invention, wherein the B vitamin is any one selected from the group consisting of vitamin B1, vitamin B2, vitamin B12, pantothenic acid, and niacin. In a specific embodiment of the yeast nutritious food of the present invention, wherein the yeast nutritious food comprises the following components by weight: yeast 5-95, milk powder 1-20, non-dairy creamer 1-50, calcium carbonate 0. 1- 50, starch 1-50, zinc-rich yeast 1-10, selenium-enriched yeast 1-10, chromium-rich yeast 1-10, iron-rich yeast 1-10. In a specific embodiment of the yeast nutritious food of the present invention, wherein the yeast nutritious food comprises the following components by weight: yeast 5-95, milk powder 1-20, non-dairy creamer 1-50, calcium carbonate 0. 1- 50, starch 1-50, milk tea powder, soy milk powder and oatmeal a total of 60. The yeast nutritious food according to the present invention is suitable for any one of a powder form, a snow flake form, and a tablet form. 098141533 Form No. A0101 Page 8 of 22 0983416955-0 201119592 另一个 Another aspect of the present invention provides a method of preparing a yeast nutritional food according to the present invention. The method for preparing a yeast nutritious food according to the present invention comprises: mixing yeast and other raw materials according to a formula and uniformly stirring with water, followed by spray drying and packaging to obtain a powdery yeast nutritious food. The method for preparing a yeast nutritious food according to the present invention comprises: uniformly stirring the yeast with water, and then drying with a tumble dryer, wherein the drying temperature is controlled at 180 ° C, collecting after drying, filtering with a sieve, and adding the solution. The other raw materials are mixed uniformly, and finally packaged to obtain a snow-shaped yeast nutritious food. The method for preparing a yeast nutritious food according to the present invention comprises: mixing yeast and other raw materials according to a formula, then forming a tablet by granulation, drying, tableting, etc., and finally obtaining a tablet yeast by packaging. Nutritious food. Compared with the prior art, the yeast nutritious food of the present invention adds vitamin A, B vitamin, vitamin C, iron-rich yeast, zinc-rich yeast, and selenium-enriched yeast in addition to the raw materials existing in the prior art. Various substances, such as chromium-rich yeast, improve the nutritionality of yeast foods, and satisfy the needs of consumers for various nutrients; in addition, the present invention adopts various processes for preparation of yeast nutritious foods, and can obtain powdery and snowy flakes. Yeast nutritious foods of different dosage forms such as tablets and tablets, and the development of export-oriented nutritious foods suitable for different groups of people. [Embodiment] Hereinafter, specific examples of the yeast nutraceutical of the present invention will be enumerated. It will be apparent to those skilled in the art in the field of 098, 141, 533 that the specific embodiment is only for the form number A0101, page 9 / page 22 0983416955-0 201119592, for the purpose of illustration only, and not to limit the scope of the invention. Example 1 In Example 1 of the present invention, the yeast nutritious food comprises the following components by weight: yeast 90, milk powder 18, non-dairy creamer 45, calcium carbonate 5.3, starch 50, selenium-enriched yeast 2, zinc-rich Yeast 2, chromium-rich yeast 2, folic acid 0.1, vitamins 〇. 1, vitamin b2 〇. 1, vitamin b12 〇. 001, iron-rich yeast 2 ° Example 2 In Example 2 of the present invention, yeast nutrition The food comprises the following components by weight: yeast 10, milk powder 10, non-dairy creamer 10, calcium carbonate 10, starch 17.6, selenium-enriched yeast 8, zinc-rich yeast 8, chromium-rich yeast 8, iron-rich yeast 8, vitamins \ 0. 002, vitamin B90. 002, vitamin B190. 00005, white sugar 20, Kog powder 10, maltodextrin 10. Example 3 In Example 3 of the present invention, the yeast nutritious food comprises the following components by weight: yeast 50, milk powder 5, oleophila 20, calcium carbonate 40, starch 30, selenium-enriched yeast 5, zinc-rich yeast 10 , Chromium-rich yeast 5, folic acid 0.05, vitamins, vitamin B95, vitamin B190. 001, white sugar 4. 95. Example 4 In Example 4 of the present invention, the yeast nutritious food comprises the following components by weight: yeast 5, milk powder 10, non-dairy creamer 30, calcium carbonate 30, starch 15 , vitamin \0. 1, vitamin B2〇 1. Chromium-rich yeast 5, fruit and vegetable powder 4. 8 Example 5 In Example 5 of the present invention, the yeast nutritious food comprises the following components by weight: yeast 97, milk powder 1, non-dairy creamer 1, calcium carbonate 0 1. Starch 1, 098141533 Form No. A0101 Page 10 / Total 22 pages 0983416955-0 201119592 Vitamins \ 0. 01, Vitamin BJ. 01, rich g 1 2 Field selenium yeast 〇〇〇 1. The yeast nutritious food of the present invention is suitable for different coffees including powder, enamel, and tablets, and thus the same café, tree _ nutrient food method can include three types: wound yeast
用於製備祕酵母營養食品的方法，包括：將料 他原料按照配方進行混合並加錢拌均勻，然後嘴_ 燥並進行包裝以得到粉狀酵母營養食品。 、L Ο 用於製備雪片狀酵母營養食品的方法，包括：將酵母加 水搜拌均^織用滾筒乾_進行乾燥，其中乾燥溫 度控制在18(TC： ’乾燥後進行收集並㈣網過攄，再^入 所述其他原㈣混合均句，最後崎包裝，從而得到雪 片狀酵母營養食品。 & 用於製備片劑酵母營養食品的方法，包括：將酵母和其 他原料按照配方進行混合，然後通過制粒、乾燥、壓片 等步驟製成片劑，最後經過包裝而獲得片劑酵母營養食 品。片劑的製備可採用濕法制粒、一步制機制粒或直 接壓片法。The method for preparing the secret yeast nutritional food comprises: mixing the raw materials according to the formula and adding the money to mix evenly, and then drying the mouth and packaging to obtain the powdery yeast nutritious food. , L Ο A method for preparing a snow flake yeast nutritional food, comprising: drying the yeast with water and drying it with a tumble dryer, wherein the drying temperature is controlled at 18 (TC: 'drying is collected and (4) netted摅, then add the other original (four) mixed average sentence, and finally package, to obtain snow flake yeast nutritious food. & Method for preparing tablet yeast nutritious food, including: yeast and other raw materials according to the formula The mixture is then prepared into tablets by granulation, drying, tableting, etc., and finally packaged to obtain a tablet yeast nutritious food. The tablets can be prepared by wet granulation, one-step granulation or direct compression.
通過功能實驗證明，本發明具有顯著的增強免疫力的功 能，並且其作用比同類產品有所提高，具體實驗資料如 下： 1材料和方法 1. 1受試物：本專利發明的酵母營養食品實施例1、2、3 、4、5 (以下簡稱酵母營養食品Al、A2、A3、A4、A5 ) 、專利“一種營養酵母食品及其製備方法”（ 200510015005.2)發明的酵母營養食品（以下簡稱酵母 營養食品B，配方為：營養酵母粉18g、全脂奶粉44§、 098141533 表單編號A0101 第Π頁/共22頁 0983416955-0 201119592 植脂末15g、蔗糖、果糖7. 5g、召-環糊精2g可 哥粉1.05g咖啡粉〇.〇5g、可哥粉末香精3.4g)。成 人推薦量為l〇g/d。按成人60kg體重計，即 〇.17g/kg.bw。按所需濃度配製成不同溶液灌胃。 1. 2試驗動物：清潔級BALB/c小鼠，雄性，200只， 18-22g (湖北省實驗動物研究中心） 1. 3分組、給藥：將小鼠隨機分為5個組：正常對照組、 加酵母營養食品的Al、A2、A3、A4、A5組、加酵母營養 食品B組。加酵母營養食品A1-A3的三個組和加酵母營養 食品B組按30倍人體攝入量（5.0 g/kg.bw)灌胃，灌胃 體積為0. 2ml/10g. bw。 1.4主要儀器與試劑：5mm直徑打孔器、顯微鏡、微量血 凝試驗板、離心機、酶標儀、96孔培養板、5%C02培養箱 、注射用墨汁、刀豆蛋白A (ConA)、MTT、DNFB、生理 鹽水、雞紅細胞、Giemsa染液、YAC-1細胞、Hanks液 、RPMII640完全培養液、乳駿經、蛾瑜基氣化四氮唑（ INT)、吩嗪二曱酯硫酸鹽（pms)、NAD、Tris-HCl緩 衝液 1. 5實驗方法 1.5.1破廓清實驗和臟器/體重比值測定：實驗末期，小 鼠稱重後，按體重從小鼠尾靜脈注入稀釋的印度墨汁（ 100mg/kg) ’注入墨汁後2、10min，分別從内眢靜脈叢 取血20 a 1，並立即將其加到2ml〇 1% Na C0溶液中。 2 3 用721分光光度計在6〇〇nm處測光密度值（〇d)，以 Na/O3溶液做空白對照。將小鼠處死，解剖動物，取出 肝臟、脾臟及胸腺，用濾紙吸幹血跡後稱重。 098141533 表單編號A0101 第12頁/共22頁 0983416955-0 201119592 Ο 1.5.2遲髮型變態反應（DTH):小鼠連續灌胃30天后 ，每鼠腹部皮膚用脫毛劑進行脫毛處理，範圍約3cmx3cm ，後用MFB溶液50/z 1均勻塗抹致敏；5天后，再用DNFB 溶液10 // 1均勻塗抹於小鼠右耳兩面，進行攻擊；24小時 後，頸椎脫臼處死小鼠，剪下左右兩耳，用打孔器取下 直徑5mm的耳片稱重。 1. 5. 3小鼠腹腔巨噬細胞吞噬雞紅細胞實驗（半體内法 ):小鼠連續灌胃30天后，每鼠腹腔注射2%雞紅細胞懸 液1ml。30min後，頸椎脫臼處死動物，仰位固定於壤板 上，正中剪開腹壁皮膚，經腹腔注入生理鹽水2ml，轉動 鼠板lmin，然後吸出腹腔洗液1ml，平均分滴於2片載玻 片上，放入墊有濕紗布的搪瓷盒内，於37°C孵箱溫育 30mi η。孵畢，在生理鹽水中漂洗，除去未貼片細胞。晾 乾，以1 : 1丙_甲醇溶液固定20min，4% (ν/ν) Giemsa-填酸緩衝液染色3min，再用蒸德水漂洗惊乾， 於顯微鏡下計數巨噬細胞。 ο 1.5.4 ConA誘導的小鼠脾淋巴細胞轉化實驗和小鼠NK細 胞活性測定（乳酸脫氫酶LDH測定法）：小鼠連續灌胃30 天后，頸椎脫臼處死，無菌取脾，置於盛有適量無菌 Hanks液的小平皿中，用鑷子輕輕將脾撕碎，經200目曬 網過濾，製成單細胞懸液，將細胞懸液分為兩部分，分 別用於ConA誘導的小鼠脾淋巴細胞轉化實驗和小鼠NK細 胞活性測定。 1. 5. 4. 1 ConA誘導的小鼠脾淋巴細胞轉化實驗：用 Hanks液洗條細胞懸液2次，每次離心lOmin ( 1 0 0 0 r / m i η )，然後將細胞懸浮於1 m 1的完全培養液中， 098141533 表單編號A0101 第13頁/共22頁 0983416955-0 201119592 台盼藍染色計數活‘ 、、田胞數（在95%以上），調整細胞濃度 為3x106個/ml 。蔣 ^ 啊'母份細胞懸液分兩孔加入2 4孔培養板 中，每孔lml ’〜巩 匕加75 a ic〇nA液，另一孔作為對照， 置培養箱中培養 n。培養結束前4h，每孔吸去上清 0. 7ml，加入0. τ a 1不含血清的RPMI 1 640培養液，同時 加入MTT50//1 /孔， 繼續培養4h。培養結束後，每孔加 入lml酸性異丙醇，、、3 %勻’溶解。然後分裝到96孔培養板 ，每孔做3個平行多丨 L ’用酶標儀以570nm波長測定光密度 值。 小鼠NK細胞活性測仝, 天（乳酸脫氫酶LDH測定法）：試驗前 24小時將把細跑傳仲 培養，應用前以Hanks液洗3次，用 喔難完全培養液調整細胞濃度為* xl05個/ml 。用Through functional experiments, the invention has significant functions of enhancing immunity, and its effect is improved compared with similar products. The specific experimental data are as follows: 1 Materials and methods 1. 1 Test substance: yeast nutrition food implementation of the patent invention Examples 1, 2, 3, 4, 5 (hereinafter referred to as yeast nutritional foods Al, A2, A3, A4, A5), the patent "a nutritional yeast food and its preparation method" (200510015005.2) invented yeast nutritional food (hereinafter referred to as yeast) Nutritional food B, formula: nutritional yeast powder 18g, whole milk powder 44§, 098141533 Form No. A0101 Page / Total 22 pages 0983416955-0 201119592 Creamer 15g, sucrose, fructose 7. 5g, call-cyclodextrin 2g Ke Ge powder 1.05g coffee powder 〇. 〇 5g, Ke Ge powder flavor 3.4g). The recommended amount for adults is l〇g/d. According to the adult 60kg body weight, ie 17.17g/kg.bw. Prepare different solutions at the required concentration. 1. 2 Test animals: clean grade BALB/c mice, male, 200, 18-22g (Hubei Experimental Animal Research Center) 1. 3 grouping, administration: mice were randomly divided into 5 groups: normal control Group, add yeast nutrition food Al, A2, A3, A4, A5 group, add yeast nutrition food group B. 2毫升/10g. bw。 The three groups of the yeast nutrition food A1-A3 and the yeast nutrition food group B was administered by a human body intake (5.0 g / kg. bw), the volume of the stomach was 0. 2ml/10g. bw. 1.4 Main instruments and reagents: 5mm diameter puncher, microscope, micro blood coagulation test plate, centrifuge, microplate reader, 96-well culture plate, 5% CO2 incubator, ink for injection, concanavalin A (ConA), MTT, DNFB, normal saline, chicken red blood cells, Giemsa dye solution, YAC-1 cells, Hanks liquid, RPMII640 complete medium, milk emulsion, moth-based gas tetrazolium (INT), phenazine diterpene sulfate (pms), NAD, Tris-HCl buffer 1. 5 Experimental methods 1.5.1 Broken clearance test and organ/body weight ratio determination: At the end of the experiment, after the mice were weighed, the diluted Indian ink was injected from the tail vein of the mouse by body weight. (100 mg/kg) 2, 10 min after infusion of the ink, blood was taken from the iliac venous plexus 20 a 1, respectively, and immediately added to 2 ml of 〇1% Na C0 solution. 2 3 The optical density value (〇d) was measured at 6 〇〇 nm with a 721 spectrophotometer, and the Na/O3 solution was used as a blank control. The mice were sacrificed, the animals were dissected, the liver, spleen and thymus were removed, and the blood was blotted with a filter paper and weighed. 098141533 Form No. A0101 Page 12 of 22 0983416955-0 201119592 Ο 1.5.2 Delayed allergic reaction (DTH): After 30 days of continuous gavage in mice, each animal's abdominal skin is depilated with a depilatory agent, with a range of about 3cm x 3cm. After sensitization with MFB solution 50/z 1 uniformly; after 5 days, apply DNFB solution 10 // 1 evenly on both sides of the right ear of the mouse to attack; after 24 hours, the mice were sacrificed by cervical dislocation and cut left and right. Ears, use a puncher to remove the 5 mm diameter ear pieces for weighing. 1. 5. 3 Mouse peritoneal macrophage phagocytosis chicken red blood cell experiment (half-in vivo method): After continuous gastric perfusion for 30 days, each mouse was intraperitoneally injected with 1 ml of 2% chicken red blood cell suspension. After 30 minutes, the animals were sacrificed by cervical dislocation, and the animals were fixed on the soil plate. The skin of the abdominal wall was cut in the middle, 2 ml of normal saline was injected into the abdominal cavity, the mouse plate was rotated for 1 min, and then 1 ml of the peritoneal washing solution was aspirated, and the average was divided into 2 slides. Place in an enamel box with wet gauze and incubate at 37 ° C for 30 mi η. After incubation, rinse in saline to remove unpatched cells. The cells were air-dried, fixed in a 1:1 solution of propylene-methanol for 20 min, stained with 4% (v/v) Giemsa-acid buffer for 3 min, rinsed with steamed water, and counted macrophages under a microscope. ο 1.5.4 ConA-induced mouse spleen lymphocyte transformation assay and mouse NK cell activity assay (lactate dehydrogenase LDH assay): 30 days after continuous gastric perfusion, the cervical vertebrae were dislocated and sacrificed, aseptically taken spleen, placed in Sheng In a small plate with appropriate amount of sterile Hanks solution, the spleen was gently shredded with tweezers, filtered through a 200 mesh net to prepare a single cell suspension, and the cell suspension was divided into two parts for ConA-induced mice. Spleen lymphocyte transformation assay and mouse NK cell activity assay. 1. 5. 4. ConA-induced spleen lymphocyte transformation in mice: Wash the cell suspension twice with Hanks, centrifuge for 10 min (1 0 0 r / mi η ), then suspend the cells in 1 In the complete culture solution of m 1 , 098141533 Form No. A0101 Page 13 / Total 22 pages 0983416955-0 201119592 Trypan blue staining counts live, the number of field cells (over 95%), adjust the cell concentration to 3x106 cells/ml . Jiang ^ ah 'partial cell suspension was added to the 24-well culture plate in two wells, each ml of lml ‘~ Gong 匕 plus 75 a ic〇nA solution, the other well as a control, culture n in the incubator. 4 h before the end of the culture, the supernatant was removed from each well by 0.7 ml, and 0. τ a 1 serum-free RPMI 1 640 medium was added, and MTT50//1/well was added thereto, and the culture was continued for 4 hours. After the completion of the culture, 1 ml of acidic isopropanol was added to each well, and 3% was dissolved. Then, the cells were dispensed into a 96-well culture plate, and three parallel multi-column L' were used per well to measure the optical density at a wavelength of 570 nm using a microplate reader. The activity of mouse NK cells was measured, and the day (Lactate dehydrogenase LDH assay): The sprint run was cultured 24 hours before the test, and the Hanks solution was washed 3 times before application, and the cell concentration was adjusted with the complete sputum culture solution. * xl05 / ml. use
HankS液洗務細胞懸液2次，每次離心版…剛" min)。棄上清將細胞襞彈起，加入0.5ml滅菌水20s， 4解細胞後再加入G_5mi 2倍Hanks液及8ml Hanks液， 用lml完全培養基重懸，HankS liquid wash cell suspension 2 times, each time the centrifuge version... just " min). Discard the supernatant and bounce the cells. Add 0.5ml of sterilized water for 20s. After decomposing the cells, add G_5mi 2 times Hanks solution and 8ml Hanks solution, and resuspend in 1ml complete medium.
離心 lOmin ( 1 000 r/min)Centrifugation lOmin ( 1 000 r/min)
用1%冰醋酸轉後計數’台盼腾色計數活細胞數（在 95%以上），調整細胞濃度為2xl〇7,/m卜取靶細胞和 效應細胞各100"1(效靶比5〇:1)，加入96孔培養板 中；靶細胞自然釋放孔加靶細胞和培養液各丨〇〇 # 1、靶 細胞最大釋放孔加靶細胞和1% NP40各100以1，上述各 項均設三個複孔，於37°C、5% C02培養箱中培養4小時 ，然後將培養板離心〇 500 r/min) 5min，每孔吸取上 清100#1置96孔培養板中，同時加入LDH基質液100"1 ，反應3min，每孔加入lm〇l/L的HC130 # 1，在酶標儀 490 nm處測定光密度值（〇D)。 098141533 表單編號A0101 第14頁/共22頁 0983416955-0 201119592 結果 2. 1兩種酵母營養食品對小鼠臟器/體重比的影響，結果 見表1。 表1兩種酵母營養食品對小鼠臟器/體重比的影響 組別（g/kg bw) wmm. (只） 脾臟/«*比値 (mg/g) 胸腺/髏重比値（tng/g) 對照組 10 3.95 土0.31 1.69±ϋΛ7 酵母營養食品A1組 10 4,06±0.37 2.14±0.18* 酵母營養食品A2組 10 4.07±0.29 1.95±0.12* 酵母營養食品A3組 10 4.03+0.32 2.06±0.16* 酵母營養食品A4組 10 3.97±0.38 1.92+0.14* 酵母營養食品A5組 10 4.01±0.35 2·12±9·15· 酵母營養食品B組 10 4.02±0.34 1.8710.22" W *與對照組相比較，P<0. 05 兩種酵母營養食品脾臟/體重比值與對照組比較，P> 0. 05，無顯著差異；胸腺/體重比值與對照組比較，P< 0. 05，有顯著差異。 2.2兩種酵母營養食品對小鼠細胞免疫功能（小鼠脾淋 巴細胞轉化實驗以及小鼠遲髮型變態反應（DTH))的影 響，見表2. _ 表2兩種酵母營養食品對小鼠細胞免疫功能的影響（ϊ±8) 〇 組另3 (g/kg.bw) mmM ConA誘導脾淋巴~DMFB誘導DTH耳 (只） 細臟殖OD差値臓度（mg) 對照組 10 0.053±0.011 5.79±1.27 酵母營餐食品Α1組 10 0.106+0.010! 3 9.14+1.18' 1 酵母營養食品Α2組 10 0,089+0.012' 3 8.57±1.25 卜3 酵母營養食品A3組 10 0.09710.01311 8.89+1.221'3 酵母¥養食品Α4組 10 0.08410.014' 3 8.8911.22' 3 酵母營養食品Α5組 10 0.113+0.0111-3 8.89+1.22' 3 酵母營養食品Β組 10 0.071±0.0132 6.27±1.302 (1) 與對照組相比p<〇. 01 (2) 與對照組相比P<0. 05 (3) 酵母營養食品Al-A5組與酵母營養食品B組相比P< 098141533 表單編號A0101 第15頁/共22頁 0983416955-0 201119592 0.05 酵母營養食品A卜A 5組淋巴細胞增殖實驗的0 D差值與對照 組相比P<0. 01，有顯著性差異；耳腫程度與對照組相比 也P<0. 01，有顯著性差異，且酵母營養食品A卜A5組與 酵母營養食品B組相比P<0. 05，有顯著性差異。 兩種酵母營養舍品對小鼠單核-巨噬細胞功能（小鼠碳廓 清實驗、小鼠腹腔巨噬細胞吞噬雞紅細胞能力）的影響 ，見表3。 表3兩種酵母營養食品對小鼠單核-巨噬細胞功能的影響土S) 組別（g/kg.bw) 動物婁fc (只） 小鼠碳廓清實 驗吞噬指數 小鼠腹腔巨啦細胞吞職雞紅 細胞能力 吞噬率（％) 吞噬指數 對照組 10 3.57±0.40 263+4.2 0.3510.07 酵母營養食品A1組 10 5.68±0.311-3 29.3±4.5 0.67±0.04''3 酵母營養食品A2組 10 4.3510.371 ·3 27.313.7 0.51 ±0.02 卜 3 酵母營養食品A3組 10 4.7210.2 81 3 28.713.9 0.58+0.0513 酵母營養食品A4組 10 4.31±0.36* 3 27.5±3.4 0.53±0.03 卜 3 酵母營養食品A5組 10 5.71 ±0.25 卜3 29.614.8 0.68±0.05! 3 酵母營養食品B組 10 3.7410.332 26.5+4.7 0.45±0.052 (1 )與對照組相比P<0. 01 (2)與對照組相比P<0. 05 (3 )酵母營養食品A卜A5組與酵母營養食品B組相比P< 0.05 酵母營養食品A卜A5組小鼠碳廓清實驗吞噬指數與對照組 相比較，P < 0. 01，有極顯著差異；小鼠腹腔巨噬細胞吞 噬雞紅細胞的吞噬率與對照組比較，P<0. 01，有極顯著 差異。並且，酵母營養食品A卜A5組與酵母營養食品B組 相比P<0. 05，有顯著性差異。 兩種酵母營養食品對小鼠NK細胞活性的影響，見表4。 098141533 表單編號A0101 第16頁/共22頁 0983416955-0 201119592 表4兩種酵母營養食品對小鼠ΝΚ細胞活性的影響（ί土s ) 麵（g/kg.bw) 動物數（只） NK細胞活性％ 對照組 10 23.9513.64 酵母營養食品A1組 10 40.76+5.12' 3 酵母營養食品A2組 10 35.58±3.8413 酵母營養食品A3組 10 38.21±4_36 卜 3 酵母營養食品A4組 10 35.27+3.51* 3 酵母營養食品A5組 10 41.62±3.4913 酵母營餐食品B組 10 28.14±4,282 (1) 與對照組相比ρ< 〇.〇1 (2) 與對照組相比Ρ<0. 05 (3 )酵母營養食品Α卜Α5組與酵母營養食品Β組相比Ρ< Ο 0.01 酵母營養食品Α卜Α5組小鼠ΝΚ細胞活性與對照組相比較， P<0.01，有極顯著差異。並且，酵母營養食品A卜A5組 與酵母營養食品B組相比P<0. 01，有顯著性差異。 結論 Ο 本實驗通過給小鼠灌以本發明的酵母營養食品（酵母營 養食品A1-A5)和專利“一種營養酵母食品及其製備方法 ” （ 20051 001 5005.2 )發明的酵母營養食品（酵母營養 食品B)，並進行小鼠的細胞免疫功能實驗（小鼠脾淋巴 細胞轉化實驗以及小鼠遲髮型變態反應（DTH))、單核 -巨噬細胞功能實驗（小鼠碳廓清實驗、小鼠腹腔巨噬細 胞吞噬雞紅細胞能力）、NK細胞活性實驗。實驗結果表 明本發明的酵母營養食品A卜A5比酵母營養食品B更能顯 著提高小鼠的各項免疫功能。 以上，在特定的優選實施方式的基礎上對本發明進行了 描述，但本領域中普通技術人員應當明瞭，在不偏離所 098141533 附權利要求所限定的本發明的精神和範圍的情況下，可 表單編號A0101 第17頁/共22頁 0983416955-0 201119592 以增加多種變化和改動。 【圖式簡單說明】 【主要元件符號說明】 098141533 表單編號A0101 第18頁/共22頁After counting with 1% glacial acetic acid, the number of viable cells (over 95%) was counted, and the cell concentration was adjusted to 2xl〇7, /m to take target cells and effector cells 100"1 (effective target ratio 5 〇: 1), added to the 96-well culture plate; the target cells naturally release the well plus the target cells and the culture solution 丨〇〇 #1, the target cell maximum release hole plus the target cells and 1% NP40 each 100 to 1, the above Three replicate wells were set up and cultured in a 5% CO 2 incubator for 4 hours at 37 ° C. Then, the culture plate was centrifuged at 500 r/min for 5 min, and the supernatant was taken up in a 100#1 96-well culture plate. At the same time, LDH matrix solution 100"1 was added, and the reaction was carried out for 3 min, and lp〇l/L of HC130 #1 was added to each well to measure the optical density value (〇D) at 490 nm. 098141533 Form No. A0101 Page 14 of 22 0983416955-0 201119592 Results 2. 1 The effect of two yeast nutritious foods on the organ/body weight ratio of mice. The results are shown in Table 1. Table 1 Effect of two yeast nutritious foods on the organ/body weight ratio of mice (g/kg bw) wmm. (only) spleen/«* 値 (mg/g) thymus/weight ratio 値 (tng/ g) Control group 10. 3.95 Soil 0.31 1.69±ϋΛ7 Yeast nutritious food A1 group 10 4,06±0.37 2.14±0.18* Yeast nutritious food A2 group 10 4.07±0.29 1.95±0.12* Yeast nutritious food A3 group 10 4.03+0.32 2.06± 0.16* Yeast Nutrition Food A4 Group 10 3.97±0.38 1.92+0.14* Yeast Nutrition Food A5 Group 10 4.01±0.35 2·12±9·15· Yeast Nutrition Food Group B 10 4.02±0.34 1.8710.22" W * and Control In comparison, the spleen/body weight ratio of P<0.05 was compared with the control group, P> 0.05, no significant difference; the thymus/body weight ratio was significantly different from the control group, P<0.05. . 2.2 The effects of two yeast nutritious foods on mouse cellular immune function (spleen lymphocyte transformation experiment and mouse delayed type hypersensitivity (DTH)), see Table 2. _ Table 2 two kinds of yeast nutritious foods on mouse cells The effect of immune function (ϊ±8) 〇 group 3 (g/kg.bw) mmM ConA induced spleen lymphatic ~DMFB induced DTH ear (only) fine clonal OD difference ( degree (mg) control group 10 0.053 ± 0.011 5.79±1.27 Yeast camp food Α1 group 10 0.106+0.010! 3 9.14+1.18' 1 Yeast nutritious food Α 2 groups 10 0,089+0.012' 3 8.57±1.25 Bu 3 Yeast nutritious food A3 group 10 0.09710.01311 8.89+1.221'3 Yeast ¥Food Α4 group 10 0.08410.014' 3 8.8911.22' 3 Yeast nutritious food Α5 group 10 0.113+0.0111-3 8.89+1.22' 3 Yeast nutritious food Β group 10 0.071±0.0132 6.27±1.302 (1) Group compared to p<〇. 01 (2) Compared with the control group P<0.05 (3) Yeast nutritious food Al-A5 group compared with yeast nutrient food group B P< 098141533 Form No. A0101 Page 15 of 22 pages 0983416955-0 201119592 0.05 The difference between the 0 D of the yeast nutrition food A A group 5 lymphocyte proliferation experiment compared with the control group P <0. 01, there was a significant difference; the degree of ear swelling was also significantly different from that of the control group, and the yeast nutritional food A A5 group was compared with the yeast nutritious food group B P<0 05, there is a significant difference. The effects of two yeast nutrients on mouse monocyte-macrophage function (mouse carbon clearance assay, mouse peritoneal macrophage phagocytosis of chicken red blood cells) are shown in Table 3. Table 3 Effects of two yeast nutritious foods on the function of mononuclear-macrophage in mice Soil S) Group (g/kg.bw) Animal 娄fc (only) Mouse carbon clearance experiment phagocytic index mouse peritoneal giant cell Phagocytosis rate of swallowing chicken red blood cells (%) Phagocytosis index control group 10 3.57±0.40 263+4.2 0.3510.07 Yeast nutritious food A1 group 10 5.68±0.311-3 29.3±4.5 0.67±0.04''3 Yeast nutrition food A2 group 10 4.3510.371 ·3 27.313.7 0.51 ±0.02 Bu 3 Yeast nutritious food A3 group 10 4.7210.2 81 3 28.713.9 0.58+0.0513 Yeast nutritious food A4 group 10 4.31±0.36* 3 27.5±3.4 0.53±0.03 Bu 3 Yeast Nutritional food A5 group 10 5.71 ± 0.25 Bu 3 29.614.8 0.68 ± 0.05! 3 Yeast nutritious food Group B 10 3.7410.332 26.5 + 4.7 0.45 ± 0.052 (1) Compared with the control group P < 0. 01 (2) and Compared with the control group, the control group compared the P<0. 05 (3) yeast nutritious food A A group with the yeast nutrient food group B. P < 0.05 yeast nutrition food A A group A mouse carbon qingqing experimental phagocytic index compared with the control group, P < 0. 01, there is a significant difference; the phagocytic rate of mouse peritoneal macrophages phagocytizing chicken red blood cells compared with the control group , P <. 0 01, there are very significant differences. Moreover, there was a significant difference between the yeast nutrient food A A group and the yeast nutritious food group B P < 0.05. The effects of two yeast nutritious foods on the activity of mouse NK cells are shown in Table 4. 098141533 Form No. A0101 Page 16 of 22 0983416955-0 201119592 Table 4 Effect of two yeast nutritious foods on the activity of mouse sputum cells (ί土s) Noodles (g/kg.bw) Number of animals (only) NK cells Activity % Control group 10 23.9513.64 Yeast nutritious food A1 group 10 40.76+5.12' 3 Yeast nutritious food A2 group 10 35.58±3.8413 Yeast nutritious food A3 group 10 38.21±4_36 Bu 3 Yeast nutrition food A4 group 10 35.27+3.51* 3 Yeast nutritious food A5 group 10 41.62±3.4913 Yeast camp food B group 10 28.14±4,282 (1) Compared with the control group ρ< 〇.〇1 (2) Compared with the control group Ρ<0. 05 (3) yeast Compared with the yeast nutrition food group, the nutritional foods were compared with the yeast nutrition food group. Ο0.01 The yeast cell nutrition of the 5 groups of mice was compared with the control group, P<0.01, which was extremely significant. Further, there was a significant difference between the yeast nutrient food A A group and the yeast nutrient food group B P < 0.01. Conclusion Ο This experiment is based on the yeast nutrition food (yeast nutritious food invented by the yeast nutrition food (yeast nutrient food A1-A5) of the present invention and the patent "a nutritious yeast food and its preparation method" (20051 001 5005.2). B), and carry out mouse cellular immune function test (mouse spleen lymphocyte transformation experiment and mouse delayed type hypersensitivity (DTH)), monocyte-macrophage function test (mouse carbon clearance test, mouse peritoneal cavity) Macrophage phagocytosis of chicken red blood cells), NK cell activity experiments. The experimental results show that the yeast nutritional food A A5 of the present invention can significantly enhance various immune functions of the mouse than the yeast nutritional food B. The invention has been described above on the basis of certain preferred embodiments, but it will be apparent to those skilled in the art that the form can be formed without departing from the spirit and scope of the invention as defined by the appended claims. No. A0101 Page 17 of 22 0983416955-0 201119592 To add a variety of changes and modifications. [Simple diagram description] [Main component symbol description] 098141533 Form number A0101 Page 18 of 22
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