Microencapsulation protects immunoglobulin in yolk (IgY) specific against Helicobacter pylori urease

被引：30

作者：

Chang, HM ^{[1
]}

Lee, YC

Chen, CC

Tu, YY

机构：

[1] Natl Taiwan Univ, Grad Inst Food Sci & Technol, Taipei 10617, Taiwan

[2] Chia Nan Coll Pharm, Dept Food Hlth, Tainan 717, Taiwan

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 01期

关键词：

productivity; encapsulation; IgY; Helicobacter pylori; urease; enzyme-linked immunosorbent assay (ELISA);

D O I：

10.1111/j.1365-2621.2002.tb11351.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Hens were intramuscularly (im) immunized on thighs by using urease (E.C. 3.5.1.5) from Helicobactor pylori as antigen. The specificity of IgY against urease of H. pylori increased gradually after initial immunization. The collected yolk was microencapsulated with 10% or 20% beta-cyclodextrin (beta-CD) and gum arabic by a spray-drier. Microencapsulation was effective in protecting the IgY activity against pepsin. Liposome prepared at the lecithin/cholesterol ratio of 1/0.25 (mole/mole) displayed satisfactory encapsulation efficiency (69%) of IgY. Increase in cholesterol content in the liposomal structure exhibited a stronger protection effect of IgY against pepsin and acid.

引用

页码：15 / 20

页数：6

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