酸奶双菌发酵过程对不同来源IgG的影响

Effect of the mixture fermentation of Streptococcus thermothilus and Lactobacillus bulgaricus on IgG from different sources

研究了酸奶嗜热链球菌和保加利亚乳杆菌双菌混合发酵过程对牛初乳IgG,牛血IgG,猪血IgG和鸡蛋黄IgY的影响。聚丙烯酰胺凝胶电泳(SDS-PAGE)证实,常规的双菌发酵不会致使上述4种IgG分子降解,分别采用琼脂单向免疫扩散法(RID)和酶联免疫吸附法(ELISA)对牛初乳、牛血IgG及蛋黄IgY组分作定量分析,发现这些成分保持了原有免疫反应活性。虽然添加不同IgG基料后均可制备含有活性IgG的凝固型酸奶,但显著改变双菌发酵过程中乳源蛋白质的降解模式,添加牛血IgG,猪血IgG或者鸡蛋类IgY基料后,αs-酪蛋白和β-酪蛋白相应为发生降解的主要乳源蛋白。

This study was mainly focused on effect of the mixture fermentation of Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus on Immunoglobulin G from different sources, bovine colostrum, bovine serum, swine serum and egg yolk. Contact molecules of these IgG sources, natural or denatural, were confirmed not to be degraded in a common fermentation course by SDS PAGE. Bovine colostrum or serum IgG and Chicken yolk IgG (chicken IgY) were analyzed quantitatively by RID and ELISA respectively and no loss of IgG immunoreactive activity were found. A solidifying yoghurt containing these immunoreactive IgG could be prepared here although degraded pattern of milk proteins changed notably during the mixture fermentation, αs-casein and β-casein acted as the main degraded milk proteins resulted from enhancing IgG ingredients from bovine serum or swine serum and egg yolk respectively.