Antibacterial activity of egg yolk antibody (IgY) against Listeria monocytogenes and preliminary evaluation of its potential for food preservation
Antibacterial activity of egg yolk antibody (IgY) against Listeria monocytogenes and preliminary evaluation of its potential for food preservation
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蛋黄抗体（IgY）对单增李斯特菌的抗菌活性及其食品保鲜潜力的初步评价
DOI：
10.1002/jsfa.4381
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发表时间：
2011-08-30
影响因子：
4.1
通讯作者：
Lin, Hong
中科院分区：
文献类型：
--
作者：
Sui, Jianxin;Cao, Limin;Lin, Hong
背景技术背景：卵黄抗体（IgY）是存在于蛋黄中的一种独特类型的免疫球蛋白，许多报道描述了其抑制相应抗原细菌的能力。本研究的目的是评估特异性IgY对单核细胞增生李斯特氏菌的抗菌活性，以及其在食品保藏中的潜在应用。在液体培养基和食物样本中测试其对细菌生长的抑制作用。用特异性IgY孵育8 h后，L.与对照相比，单核细胞增多症基因。IgY对L.接种到新鲜或熏鲑鱼样品上的单核细胞增多症。与空白对照相比，L.单核细胞增多症在6 +/-1 ℃下储存15天后，在特异性IgY的存在下，减少超过2个对数单位。结论：结果表明，特异性IgY作为天然抗菌剂用于食品防腐的潜在应用。(C)2011年化学工业协会
BACKGROUND: Egg yolk antibody (IgY) is a unique type of immunoglobulin found in egg yolks, and many reports have described its ability to inhibit corresponding antigen bacteria. The objective of this study was to evaluate the antibacterial activity of IgY specific to Listeria monocyto genes, an important food pathogen to both humans and animals, as well as its potential use for food preservation.RESULTS: Specific IgY was generated by immunising Leghorn chickens with whole cells of L. monocytogenes, and its inhibitory effect on bacterial growth was tested in liquid medium and food samples. After 8 h of incubation with specific IgY, there was a significant decrease in the growth (absorbance at 600 nm) of L. monocyto genes in comparison with controls. IgY also inhibited the growth of L. monocytogenes inoculated onto fresh or smoked salmon samples. Compared with those of blanks, numbers of L. monocytogenes were reduced by more than 2 log units after 15 days of storage at 6 +/- 1 degrees C in the presence of specific IgY.CONCLUSION: The results suggest the potential application of specific IgY as a natural antimicrobial agent for food preservation. (C) 2011 Society of Chemical Industry