单增李斯特菌(Listeria monocytogens)鸡卵黄抗体的制备及其抑菌活性研究  

Preparation and Characterization of Chicken Egg Yolk Antibodies Against Listeria monocytogens

作　　者：隋建新[1] 林洪[1] 曹立民[1] 王静雪[1] 王光辉[1] 

机构地区：[1]中国海洋大学食品安全实验室,山东青岛266003

出　　处：《食品与发酵工业》2009年第2期1-6,共6页Food and Fermentation Industries

基　　金：国家科技支撑项目(2006BAK02A27-2);"863"项目(2006AA09Z431)

摘　　要：以单增李斯特菌为抗原免疫产蛋母鸡,比较了不同方法对于鸡卵黄中单增李斯特菌抗体(IgY)的分离效果,研究确定了所得IgY的主要理化性质及其对于单增李斯特菌的体外抑菌效果。研究结果表明,采用硫酸铵盐析法可以取得较好的提取纯化效果,提取液中的单增李斯特菌抗体效价可以达到1∶10 000以上,且蛋白组分较为单一。IgY具有较好的理化稳定性,pH3～9范围内均可保持70%以上的免疫活性,经60℃、4 h处理后仍保持约67%的免疫活性。体外抑菌实验显示,液态培养8 h、固态培养24 h后,该抗体能够对于单增李斯特菌的生长产生显著的抑制率效应;这表明其有望作为新型天然抗菌剂用于生物体及动物性食品中单增李斯特菌的预防和控制。Egg yolk antibodies （IgY） against Listeria monocytogens were raised by immunizing leghorn chicken with inactivated cells of this important food pathogen. Four different methods were evaluated for extraction and purification of specific IgY, and the best results were observed with ammonium sulfate precipitation, where the titer of anti-Listeria monocytogens antibodies reached 1 ： 10000 and the SDS-PAGE analysis showed high purity of protein contents. The prepared IgY demonstrated excellent thermal and pH stability： more than 70% bioactivity could be retained in the range of pH 349, and the titer decreased only about 33% after incubation at 60℃ for 4h. After incubation for 8h in liquid culture or 24h in solid culture, the growth of Listeria monocytogens could be significantly inhibited by prepared IgY, which confirmed the potential application of this antibody as a natural antimicrobial agent for prevention and control of Listeria monocytogens contamination in culturing and food industry.

关 键 词：单增李斯特菌 蛋黄免疫球蛋白 制备 抑菌活性 

分 类 号：Q93[生物学—微生物学]