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Growth inhibitory composition against pathogenic bacteria of meat based food stuff comprising igy

A technology of immunoglobulin, egg yolk, applied in the direction of anti-bacterial immunoglobulin, immunoglobulin from eggs, immunoglobulin, etc.

Inactive Publication Date: 2009-04-01
CJ CHEILJEDANG CORP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In previous cases there was no use of IgY in succulents as suggested by the present invention

Method used

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  • Growth inhibitory composition against pathogenic bacteria of meat based food stuff comprising igy
  • Growth inhibitory composition against pathogenic bacteria of meat based food stuff comprising igy
  • Growth inhibitory composition against pathogenic bacteria of meat based food stuff comprising igy

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Example 1: Preparation of IgY-containing egg yolk and composition thereof by separation and purification

[0046] By the following method ( figure 1 ) to prepare powdery and liquid egg yolks containing IgY. Regarding the whole preparation process, 12 kinds of pathogens causing problems in terms of hygiene and quality of meat food were selected, and each bacterial vaccine was injected into hens randomly sampled to obtain IgY substances specific to the bacteria. IgY was isolated and purified to detect its activity. Liquid egg yolk or egg yolk powder containing IgY was prepared by low-temperature sterilization and drying methods, which indirectly proved its effective antibacterial function. The present invention is described in detail by the following methods:

[0047] Step 1: Production of IgY-containing eggs

[0048] In order to accomplish the present invention ideally, the vaccine that can resist 12 kinds of targeted bacteria including bacillus (Bacilllus), Clostrid...

experiment Embodiment 1

[0060] Experimental Example 1: Test of IgY Stability

[0061] In order to commercialize the IgY of the present invention as a commercially available natural antibacterial substance, it is necessary to ensure the stability of IgY under various conditions. Therefore, the results of studies on stability under the pH and temperature conditions set in the above examples showed that at a pH of 3 or less, loss of function due to denaturation, and at a pH of 9 or more When it is high, the antibody function is reduced. Since the acidity of processed foods is generally at pH 4-7, IgY was found to maintain a good activity within this range.

[0062] In general, for the use of egg-derived material in food, pasteurization is performed at 65°C for 5 minutes. In this case, IgY showed 99% antibacterial activity. However, when heated at 75°C or higher for 1 hour, its antibacterial activity was reduced by more than 60%. Therefore, it can be concluded that this substance is suitable for non-...

experiment Embodiment 2

[0063] Experimental example 2: Antibacterial activity test of egg yolk powder containing 12 kinds of IgY

[0064] In this experimental example, the sterilizing and growth-inhibiting effects of applying egg yolk powder containing IgY having antibacterial effects against 12 kinds of pathogens to actual processed meat foods were analyzed. The experimental results showed that when the produced Grill Winner sausage contained 0.5% by weight of egg yolk powder containing IgY, after storage at a storage temperature of 20°C for 21 days, the observed sterilization effect was 10 1 (Such as Figure 4 shown). Such an antibacterial effect is due to the combination of specific immunoglobulin (IgY) and the bacterial cell membrane to deform the cell membrane structure, thereby weakening or losing the function of the bacterial cell membrane (such as Figure 5 shown). Because IgY has an antibacterial mechanism based on degrading the function of bacteria, its role in growth inhibition is more ...

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Abstract

The invention relates to growth-inhibitory composition against pathogenic bacteria of meat based food stuff comprising IgY. The IgY is a specific immunoglobulin derived from yolk of egg. 12 representative bacteria and other microbes deteriorating quality of process meat products that the IgY of the invention targets include Aeromonas hydrophila, Bacillus cereus, which comprises Aeromonas hydrophil, Bacillus cereus, Camphlobacter jejuni, Clotridium perfringens, 0157:H7 (Escherichia col, 0157:H7), Lactobacillus, Listeria monocytogens, Saccharomyces cerevisiae, Salmonella enteritidis, Salmonella typhimurium, Staphylococcus aureus, Staphylococcus epidermidis. The 12 representative bacteria antigen forms are respectively injected the interior of chicks to obtain the IgY of the 12 antigens.

Description

technical field [0001] The invention relates to a preparation method and application of a food additive. The food additive contains IgY (yolk immunoglobulin), which can inhibit the growth of pathogenic bacteria in meat foods. Background technique [0002] In order to improve the quality of meat-based processed foods such as ham, sausages and roasts, based on the fact that these foods come from different meat sources such as pork, lamb, beef and chicken, core processes applicable to a wide range of fields are required. Processes that have played an important role in improving the overall properties of meat-based processed foods include various processes, such as those based on the use of new spices to improve mouthfeel, based on the use of protein-based ingredients with higher water-holding capacity. Cost-effective processes, improved texture and flavor based on the addition of enzymes or protein-based ingredients, and non-thermal sterilization processes that minimize heat-in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K16/00A23L15/00
CPCC07K16/02C07K2317/11C07K16/12C07K2316/96C07K2317/76D05B69/12D05B55/14D05B19/14
Inventor 宋珉锡李惠珍赵元一孙京铉尹熙南
Owner CJ CHEILJEDANG CORP
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