摘要
卵黄抗体(Immunoglobulin of yolk,IgY)是禽类经过特定抗原刺激产生的特异性免疫球蛋白,在生产过程中不能采用高温灭菌。为获得优质的IgY,利用微生物技术分析IgY冻干粉中的微生物,反复冻融和抗菌肽处理,ELISA技术测定IgY效价,抑菌圈法、试管二倍稀释法和琼脂平板计数法测定抗菌肽对IgY冻干粉残留菌的影响。结果表明:IgY冻干粉中检测出残存沃氏葡萄球菌(S.warneri)和斐氏棒状杆菌(C.falsenii);反复冻融4次,IgY冻干粉菌落总数随着冻融次数增加而显著下降(P<0.05),随后再冻融8次,菌落总数随着冻融次数增加反而显著上升(P<0.05),但对IgY冻干粉效价影响无显著差异(P>0.05);抗菌肽浓度1.25 mg/mL时,IgY冻干粉菌落总数减少至0 cfu/g,且对IgY冻干粉效价影响无显著性差异(P>0.05)。由结果可以得出2种除菌方式有显著作用,但抗菌肽对IgY冻干粉除菌更简便,抑菌效果更显著,有益于生产上应用。
Immunoglobulin of yolk (IgY) is a specific immunoglobulin produced by poultry stimulated by a specific antigen.In the production process,high temperature sterilization can not be used.In order to obtain high-quality IgY,the microorganisms of IgY freeze-dried powder were analyzed by using the microbial culture and screening technology in this experiment,and the IgY freeze-dried powder was treated with repeated freezing and thawing and antimicrobial peptides.IgY titer was determined by ELISA technology.The effect of antimicrobial peptides on the residual bacteria of IgY freeze-dried powder was determined by the inhibition zone method,test tube double dilution method and agar plate counting.The study found that S.warneri and C.falsenii remained in the IgY freeze-dried powder;after repeated freezing and thawing 4 times,the total number of colonies of IgY freeze-dried powder decreased significantly with the increase of freezing and thawing times (P<0.05),after repeated freezing and thawing for 8 times,the total number of colonies increased significantly with the increase of freezing and thawing times (P<0.05),but there was no significant difference in the effect on the potency of IgY freeze-dried powder (P>0.05);when the concentration of antimicrobial peptide was 1.25 mg/mL,the total number of colonies of the freeze-dried powder was reduced to 0 cfu/g,and there was no significant difference in the title of the IgY freeze-dried powder (P>0.05).Studies believe that the two sterilization methods have significant effects,but the antibacterial peptides are more convenient for sterilization of IgY freeze-dried powder,and the antibacterial effect is more significant,which is beneficial to production applications.
作者
徐婷
吴洋
赖小丹
陆峙金
陈建伟
张智
李再新
XU Ting;WU Yang;LAI Xiaodan;LU Zhijin;CHEN Jianwei;ZHANG Zhi;LI Zaixin(College of Biological Engineering,Sichuan University of Science and Engineering,Yibin 644000,China)
出处
《食品科技》
CAS
北大核心
2022年第2期118-123,共6页
Food Science and Technology
基金
四川省科技厅重点项目(2017RZ0083)
大学生创新基金项目(CX2021134)。
关键词
卵黄抗体冻干粉
效价
菌落总数
杀菌
抗菌肽
IgY freeze-dried powder
titer
total number of colonies
sterilization
antibacterial peptide
