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| Effect of Taurine from Bovine Liver on Immune Functions and Antioxidant Capacity in Immunosuppressed Mice |
| LIANG Xiaona, YE Xinyang, KONG Yanwen, ZHANG Yiwei, YANG Mei, CAO Xueyan, WU Junrui, YUE Xiqing* |
| College of Food Science, Shenyang Agricultural University, Shenyang 110866, China |
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Abstract Taurine is one of the conditionally essential amino acids in the human body and it plays an important role in the
physiological functions of the human body. In this research, our purpose was to evaluate the effect of taurine on immune
functions and antioxidant capacity in animals. A mouse model of immunosuppression was established by intraperitoneal
injection of mice of different ages with cyclophosphamide, and then the immunosuppressed mice were intraperitoneally
injected with various doses of natural taurine physically extracted from bovine liver. After 12 hours, we measured
immunological indicators and antioxidant parameters and correlated immunological indicators with total antioxidant
capacity (T-AOC). The results showed that taurine at both high and low doses had an immunoregulatory effect and improved
antioxidant capacity in immunosuppressed mice of different ages and immune functions and antioxidant capacity in juvenile
and old mice administered with taurine reached or exceeded the normal level. Correlation analysis revealed that there was a
positive correlation between immune functions and antioxidant capacity in mice.
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GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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