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The enhancing effects of a chicken-meat extract on serum Ig concentrations in normal and scalded animals

Published online by Cambridge University Press:  08 March 2007

Yan Chun Man ,
Chung Wai Yee ,
Wong Kwok Shing ,
Tang Pak Lai ,
Wan Koon Ching  and
Ko Kam Kei
Yan Chun Man*
Affiliation:
School of Nursing, The Hong Kong Polytechnic University, Hunghom, Kowloon, Hong Kong
Chung Wai Yee
Affiliation:
School of Nursing, The Hong Kong Polytechnic University, Hunghom, Kowloon, Hong Kong
Wong Kwok Shing
Affiliation:
Faculty of Health and Social Sciences, The Hong Kong Polytechnic University, Hunghom, Kowloon, Hong Kong
Tang Pak Lai
Affiliation:
School of Nursing, The Hong Kong Polytechnic University, Hunghom, Kowloon, Hong Kong
Wan Koon Ching
Affiliation:
School of Nursing, The Hong Kong Polytechnic University, Hunghom, Kowloon, Hong Kong
Ko Kam Kei
Affiliation:
School of Nursing, The Hong Kong Polytechnic University, Hunghom, Kowloon, Hong Kong
*
*Corresponding author: Mr Yan Chun Man, fax +852 2334 1975, email hsvyan@inet.polyu.edu.hk
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Abstract

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The aim of the study was to investigate the effects of a chicken-meat extract known as Essence of Chicken (EOC) on immune function in a normal and scalded animal model. In this experimental study, 120 rats were randomly allocated into three groups: a SHAM group (inflicted with a sham wound), a BURN group (inflicted with a full-thickness scald wound covering 30 % of total body surface area) and a CONTROL group. Rats in the SHAM and BURN groups were further divided into normal saline (NS)-fed and EOC-fed groups. They were fed by force-feeding with a feeding needle and blood samples were taken from each group on days 1, 8, 15 and 22 postburn. Serum IgG, IgA and IgM concentrations were determined by ELISA and the results of the EOC-fed and NS-fed cohorts of both the SHAM and BURN groups were compared. The level of significance was set at P<0·05. Serum IgG level of both SHAM-EOC and BURN-EOC cohorts showed significant elevation on day 8. IgA exhibited a significant increase in the SHAM-EOC group on day 15 and in the BURN-EOC group on day 22. A significant increase of IgM level was found on days 1 and 22 for the SHAM-EOC group and on day 15 for the BURN-EOC group. Conclusively, EOC was shown to have an enhancing effect on serum Ig levels for both normal and tissue-stressed rats. It is suggested that EOC may help improve immune function when the immune system is at normal status or when it faces a challenge.

Keywords

Chicken-meat extractBurnIgImmunosuppression
Type
Research Article
Information
British Journal of Nutrition , Volume 94 , Issue 1 , July 2005 , pp. 51 - 55
Copyright
Copyright © The Nutrition Society 2005

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