抗幽门螺杆菌卵黄抗体的制备及其效价的评定  

Study on Preparation of Yolk Antibody Specific Against Helicobacter pylori and It's of Efficacy Evaluation

作　　者：聂作明[1] 杨严俊[1] 徐榕榕[1] 盛剑俊[1] 

机构地区：[1]江南大学食品学院生物技术组,江苏无锡214036

出　　处：《食品科学》2005年第5期232-237,共6页Food Science

摘　　要：本论文研究了抗幽门螺杆菌蛋黄抗体(IgY-HP)的制备方法。以HP超声粉碎上清和HP尿素酶混合抗原物免疫鸡蛋,从蛋黄中提取纯化得到了很高纯度的IgY-HP。ELISA实验表明,IgY-HP的抗HP效价和一般IgY相比提高了32倍。其可以应用于食品保健或各种HP相关胃病的抗菌免疫治疗中。In this paper, highly purified immunoglobulin Y against Helicobacter pylori (IgY-HP) was prepared from the egg yolk while immunized with compound antigen of supernatant from HP pulverized by ultrasonic wave while urease was purified form HP.ELISA test indicated that the efficacy for IgY-Hp was 32 times higher than that for IgY in egg yolk from nonimmunized hens. It could be applied to healthcare and to the antibacterial immune treatment for gastric disease associated with HP.

关 键 词：蛋黄抗体 幽门螺杆菌 ELISA 效价 

分 类 号：Q511[生物学—生物化学]