Effects of Fermented Cheese Whey on the Cells of the Immune System of Apparently Healthy Albino Rats
Effects of Fermented Cheese Whey on the Cells of the Immune System of Apparently Healthy Albino Rats
Journal of Immunobiology (Hilaris Publishing S.L) has announced almost 50% discount on article processing charge to commemorate its 10th Anniversary.
Journal of Immunobiology is an open access, peer-reviewed journal that focuses and welcomes submissions on all aspects of Immunobiology, Immunology, Autoimmunity, Innate Immunity, Adaptive Immunity, immunization, Immunogenetics, Immune Disorders, Immunodeficiency, Immune inflammation, Immunoinformatics, Clinical Immunology, Allergy & Immunology, Clinical & Vaccine Immunology, Inflammatory Disorders, Autoimmune Disorders, Immunotherapy and Immunopathology of infectious, allergic and autoimmune disease etc.
It gives us great pleasure to announce the call for paper on the occasion of 10th Anniversary of the Journal at special and hefty discount of up to 50 % on one-time article processing charge. Prospective academicians and scientists are encouraged to utilize this opportunity to get their articles reviewed, processed and published at relatively faster pace and at lower charges. In addition to this, the authors who publish with us during the year-long celebrations will also be eligible for academic awards recommended by the editorial panel.
The Archive page contains wide variety of articles such as Research / Review / Case reports / short communication / Mini review / Prospective / Letter to Editors Etc. We would like introduce a Review article which has been spread to the widest audience of experts; and thus increased in readership, citations and altimetry score.
Title: “Effects of Fermented Cheese Whey on the Cells of the Immune System of Apparently Healthy Albino Rats”
Abstract: The effect of fermented cheese whey on the cells of the immune system and the packed cell volume (PCV) of apparently healthy albino rats (AHARs) was investigated in this study. Twenty four AHARs were grouped into six groups of four rats (A, B, C, D, E, F) and each rat in each group was orogastrically administered different volumes of whey fermented at 30+2OC for 72h as follows: group A; 0.5ml, group B; 1.0ml, group C; 1.5ml, group D; 2.0ml, group E; 2,5ml while the rats in group F were not given whey. The rats in this group (F) served as control. All the rats were fed with basal diet alongside the administered whey except the control group that was given basal diet only. Heamatological assays were carried out using standard methods. The study revealed that the administration of the fermented whey to AHARs caused a significant increase (p<0.05) in packed cell volume (PCV) values, lymphocyte and monocyte counts of the groups fed with whey as compared with control and significant decrease (p<0.05) in the eosinophils count. It is therefore conceivable that the consumption of fermented whey by apparently healthy individuals might boost the cells of the immune system responsible for adaptive immunity, increases their PCV and may also play a role in mediating in cases of allergic reactions as a result of reduction in eosinophil counts.
To have a glance at the full length manuscript, you can visit us at our archive page and Currently, Journal’s Archive is holding not only normal issues but also focusing on special issues. The purpose of special issues is to publish the most exciting research with respect to the subjects of Immunology / Immunobiology and to provide a rapid turn-around time regarding reviewing and publishing, and to publicize the articles freely for research, teaching and reference purposes. Submit manuscript of your research articles or special issue articles online through manuscript submission or forwarded to the Editorial Office at immunobio@immunologyjournals.org
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