Stability of Anti-Helicobacter pylori IgY Under Some Condition
2005
Jung, S.H. (Eggbiotech Corp., Seoul, Republic of Korea) | Lee, S.W. (Sungkyunkwan University, Suwon, Republic of Korea) | Kim, H.J. (Eggbiotech Corp., Seoul, Republic of Korea) | Lee, N.H. (Eggbiotech Corp., Seoul, Republic of Korea), E-mail: [email protected]
The aim of this experiment was to evaluate the stability of anti-Helicobacter pylori IgY in water soluble fraction (WSF) of egg yolk according to the heat, pH and digestive enzyme treatment. Anti-H. pylori IgY content of WSF remained 76% after pasteurization (63℃ for 30 min). The stability of anti-H. pylori IgY at different pH showed a tendency to diminish according to decreasing pH from 7.0 to 1.5 (p less than 0.05). Anti-H. pylori IgY content was 84.4% after treatment for 1 hour at 37℃ in pH 5.0. There were significantly differences in IgY content between 1 hour and 2 hours at pH 2.0 in 200 units of pepsin treatment (p less than 0.05).
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