牛初乳IgG对酸奶双菌混合发酵过程的抑制效应

Inhibitory effect of immunoglobulin G from bovine colostrum on the mixture

研究了牛初乳IgG免疫强化对酸奶发酵前熟过程的影响,结果发现,添加外源牛乳IgG(0.85～2.125g/L)对嗜热链球菌和保加利亚乳杆菌双菌混合发酵产酸过程具有明显抑制效应,部分样品前熟产酸过程滞后约1h。采用琼脂单向免疫扩散法(RID)和聚丙烯酰胺凝胶电泳(SDS-PAGE)技术分别定量、定性分析了最终免疫强化凝固型酸奶制品中的IgG,证实普通的酸奶发酵条件(42℃,4～6h)不会导致IgG分子免疫活性的丧失。本研究推测,天然牛初乳内存在抗嗜热链球菌的IgG抗体,但仍可开发出与普通酸奶形态、风味具有可比性的牛初乳IgG免疫强化凝固型酸奶。

Effect of fortifying immunoglobulin G on solid yoghurt fermentation was studied in this paper, it was found that the addition of natural IgG (0.85 ～2.125 g/L)from bovine colostrum inhibited the acid-producing process of the mixture medium containing Streptococcus thermothilus and Lactobacillus bulgaricu s markedly, and the first stage of some fermentation samples delayed for about o ne hour. The IgG of the finally immune-fortifying product were examined by RID and SDS-PAGE, quantitative and qualitative analysis respectively, the results s howed that almost all IgG molecules could survive a common yoghurt-fermentation course (42 ℃,4～6 h) and hold their immune activities. Present study suggest ed that anti-Streptococcus thermothilus IgG antibody in natural bovine colostru m used, however, a new immune-fortification product containing bovine colostrum IgG could still be developed here with comparable configuration and flavor with common solid yoghurt.