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目的：探讨大蒜抗菌作用的机理，弄清大蒜与血清溶菌酶活性的关系，为广泛利用大蒜防病治病提供科学依据。方法：５０只大鼠随机分为５组，每组１０只，分别饲喂正常饲料、正常饲料＋５％大蒜、正常饲料＋１０％大蒜、正常饲料＋１５％大蒜、正常饲料＋２０％大蒜，２０ｄ后，采用琼脂平板法检测大鼠血清中溶菌酶含量。结果：正常饲料＋５％大蒜及正常饲料＋２０％大蒜２０ｄ后，大鼠血清中溶菌酶的含量分别为６．７１±１．２９μｇ·ｍｌ－１和６．７４±１．４７μｇ·ｍｌ－１。同正常饲料组（５．５５±１．２４μｇ·ｍｌ－１）比较，相差显著（Ｐ＜０．０５）。正常饲料＋１０％大蒜及正常饲料＋１５％大蒜２０ｄ后，大鼠血清中溶菌酶的含量分别为７．９１±２．２１μｇ·ｍｌ－１和７．６４±２．３６μｇ·ｍｌ－１。同正常饲料组比较，相差极为显著（Ｐ＜０．０１）。结论：大蒜参与细胞免疫，提高血清溶菌酶活性可能是大蒜抗感染的重要机制之一
Objective: To explore the mechanism of garlic antibacterial activity, to clarify the relationship between garlic and serum lysozyme activity, and to provide a scientific basis for the extensive use of garlic for disease prevention and treatment. METHODS: Fifty rats were randomly divided into five groups of 10 rats. Each group was fed with normal feed, normal feed +5% garlic, normal feed +10 % garlic, normal feed + 15% garlic, and normal feed +20% garlic. After 20 days, The agar plate method was used to detect the lysozyme content in rat serum. Results: The contents of lysozyme in the serum of normal diet +5% garlic and normal diet +20% garlic for 20 days were 6.71±1.29μg·ml-1 and 6.74±1.47μg·ml-1, respectively. Compared with the normal feed group (5.55±1.24μg·ml-1), the difference was significant (P<0.05). After normal feed+10% garlic and normal feed+15% garlic for 20 days, the serum lysozyme content in rats was 7.91±2.21μg·ml-1 and 7.64±2.36μg·ml-1, respectively. Compared with the normal feed group, the difference was extremely significant (P<0.01). Conclusion: Garlic is involved in cellular immunity and the increase of serum lysozyme activity may be one of the important mechanisms of garlic anti-infection.