| Summary: | 碩士 === 臺灣大學 === 食品科技研究所 === 95 === The study aims to characterize the immunomodulating effects of fermented soybean meal. In vivo and in vitro studies were conducted in pigs and porcine T cells, respectively. The innate (non-specific) and adaptive (specific) immunity were investigated in vivo while in the cell-mediated immune responses were evaluated in vitro.
A group of 64 pigs, evenly divided and raised in 16 pens, were separated into two groups: the control group and the experimental group. Pigs in the control group were fed with feed containing antibiotics while the experimental group consumed dietary supplements of fermented soybean meal. The oxidative burst and phagocytotic activities of the polymorphnuclear neutrophils and monocytes between the two groups showed no significant difference. However, reactive oxygen species (ROS) and phagocytotic activities were stably maintained in pigs fed with diets supplemented with fermented soybean meal. After LPS mitogen stimulation, monocytes of the two groups secreted equivalent levels of TNF-α.. When measuring adaptive immunity, both plasma IgG concentration and T-cell proliferation were higher in the experimental group than in the control group. These results showed that pigs supplemented with fermented soybean meal instead of antibiotics could maintain the innate and adaptive immunity, meanwhile, had the same performance between two groups.
The effect of fermented soybean meal treatment to T cells was also evaluated in vitro. Comparing the effect of two treatments at low dosage, we found that porcine T cells secreted significantly higher (p < 0.05) levels of IL-4 when treated with fermented soybean meal than with unfermented soybean meal, however, not strictly correlated dose-dependently. We hypothesized that the proteins produced by fermenting soybean meal is not the major component in maintaining the immunity of pigs.
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