Premium
Microencapsulation Protects Immunoglobulin in Yolk (IgY) Specific against Helicobacter pylori Urease
Author(s) -
Chang H.M.,
Lee Y.C.,
Chen C.C.,
Tu Y.Y.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb11351.x
Subject(s) - pepsin , urease , chemistry , yolk , helicobacter pylori , lecithin , liposome , spray drying , antibody , food science , microbiology and biotechnology , chromatography , biochemistry , enzyme , biology , immunology , genetics
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%β‐cyclodextrin (β‐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.