Enteric yolk immunoglobulin-proteoglycan compound particle as well as preparation method and application thereof

Abstract

The invention relates to an enteric yolk immunoglobulin-proteoglycan compound particle and a preparation method and application thereof, and relates to the technical field of yolk immunoglobulins, the enteric yolk immunoglobulin-proteoglycan compound particle comprises a yolk immunoglobulin-proteoglycan compound, a granulation auxiliary material and a coating auxiliary material; the coating auxiliary materials comprise sodium alginate, magnesium stearate and a waxy material. The enteric yolk immunoglobulin-proteoglycan compound particle provided by the invention can effectively improve the antigen binding capacity of the yolk immunoglobulin in the intestinal tract, and a coating wall material of sodium alginate, magnesium stearate and a waxy material is designed, so that a macromolecular yolk immunoglobulin-tremella polysaccharide compound can be effectively embedded; the enteric yolk immunoglobulin-proteoglycan compound particles which can be applied to the field of food are obtained, and the blank of food-grade enteric yolk immunoglobulin in China is filled.

Description

Technical Field

[0001] The invention relates to the technical field of egg yolk immunoglobulin, and in particular to enteric-coated egg yolk immunoglobulin-proteoglycan complex particles and a preparation method and application thereof. Background Art

[0002] Chicken yolk immunoglobulin (abbreviated as IgY, also known as yolk antibody, yolk immunoglobulin or yolk immunoglobulin) is a special immunoglobulin with important biological functions, which is widely used in medicine, food and other fields. Chicken yolk immunoglobulin is mainly composed of multiple antibody molecules, each of which is composed of two heavy chains and two light chains. It is characterized by rich natural antibody components and good stability and solubility. In addition, it also has high affinity and selective binding ability, and can react with a variety of specific antigens. Its therapeutic effects include immunomodulation, anti-oxidation, antibacterial and anti-inflammatory, and it can be used as a drug-assisted treatment for infectious diseases, tumors, etc.

[0003] However, IgY is sensitive to environmental factors such as pH, high temperature, and enzymes. Strong acidic environments and proteases can reduce the activity of IgY, affecting the actual physiological effects of IgY. In the prior art, patent CN115530378A reports a preparation prescription process for preparing enteric-coated egg yolk immunoglobulin particles. Among the coating materials listed, there are coating materials with enteric effects, such as acrylic resin No. IV, acrylic resin No. 3, and acrylic resin No. 2. There is no enteric acrylic resin in the food additive catalog. Therefore, this technology cannot be applied in the food field and cannot be used in food. The most critical problem in the prior art is that it only focuses on the protection of egg yolk immunoglobulin in the stomach, and cannot solve the stability of egg yolk immunoglobulin after release in the intestine. Summary of the invention

[0004] In order to solve the above problems, the present invention provides an enteric-coated egg yolk immunoglobulin-proteoglycan complex particle and a preparation method and application thereof.

[0005] In a first aspect, the present invention provides an enteric-coated egg yolk immunoglobulin-proteoglycan complex particle, wherein the enteric-coated egg yolk immunoglobulin-proteoglycan complex particle comprises an egg yolk immunoglobulin-proteoglycan complex, a granulation auxiliary material and a coating auxiliary material; the coating auxiliary material comprises sodium alginate, magnesium stearate and a wax material;

[0006] The yolk immunoglobulin-proteoglycan complex comprises the following components in parts by weight:

[0007] 1-5 parts of egg yolk immunoglobulin, 0.1-1 parts of Tremella polysaccharide and 5-20 parts of formula egg white;

[0008] The formula protein includes at least one of mung bean protein, whey protein and egg white protein.

[0009] Furthermore, the granulation auxiliary materials include polyethylene glycol, a filler and a binder.

[0010] Furthermore, the enteric-coated egg yolk immunoglobulin-proteoglycan complex particles include the following components in parts by weight:

[0011] 1-5 parts of egg yolk immunoglobulin, 0.1-1 parts of tremella polysaccharide, 5-20 parts of formula protein, 2-3 parts of polyethylene glycol, 0.1-0.5 parts of adhesive, 55-65 parts of filler, 1.5-3 parts of sodium alginate, 1.5-3 parts of magnesium stearate, and 3-5 parts of wax material.

[0012] Furthermore, the polyethylene glycol includes at least one of polyethylene glycol 4000, polyethylene glycol 6000, polyethylene glycol 10000 and polyethylene glycol 20000; the adhesive includes sodium alginate; the filler is selected from at least one of mannitol, lactose, starch, talc, calcium carbonate and microcrystalline cellulose; the waxy material is selected from at least one of stearic acid, monostearate glyceride and hydrogenated oil; the viscosity of the sodium alginate is 1000-1200mPa.S.

[0013] Furthermore, the property parameters of the Tremella polysaccharide include: mannose as the skeleton, molecular weight between 200000D-800000D, and glucuronic acid weight content between 10wt%-25wt%; the property parameters of the formula protein include: protein weight content above 80wt%.

[0014] Furthermore, the method for preparing the yolk immunoglobulin-proteoglycan complex comprises the following steps:

[0015] The yolk immunoglobulin and tremella polysaccharide are mixed and stirred evenly to obtain an yolk immunoglobulin-tremella polysaccharide complex;

[0016] The egg yolk immunoglobulin-tremella polysaccharide complex and the formula egg white are mixed and stirred evenly to obtain the egg yolk immunoglobulin-proteoglycan complex.

[0017] In a second aspect, the present invention provides a method for preparing the enteric-coated egg yolk immunoglobulin-proteoglycan complex particles according to any one of the first aspects, the preparation method comprising the following steps:

[0018] Obtaining the yolk immunoglobulin-proteoglycan complex;

[0019] The binder is made into a binder aqueous solution with a weight percentage of 1wt% to 3wt%;

[0020] The yolk immunoglobulin-proteoglycan complex, polyethylene glycol, a filler and the adhesive aqueous solution are stirred and mixed to prepare a soft material;

[0021] The soft material is granulated and then sieved to obtain yolk immunoglobulin-proteoglycan complex particles;

[0022] The sodium alginate is prepared into an aqueous solution with a weight percentage of 1wt% to 3wt%, and magnesium stearate is added and mixed to obtain a first coating solution;

[0023] dissolving the waxy material into a solution to obtain a second coating solution;

[0024] The first coating liquid is used to perform a first spray coating on the egg yolk immunoglobulin-proteoglycan complex particles at a material temperature of 60°C to 70°C, and then a second coating liquid is used to perform a second spray coating at a material temperature of room temperature to obtain the enteric-coated egg yolk immunoglobulin-proteoglycan complex particles.

[0025] In a third aspect, the present invention provides use of the enteric-coated egg yolk immunoglobulin-proteoglycan complex particles described in any one of the first aspect and the second aspect in preparing food.

[0026] The above technical solution provided by the embodiment of the present invention has at least the following advantages compared with the prior art:

[0027] The embodiment of the present invention provides an enteric-coated egg yolk immunoglobulin-proteoglycan complex particle and a preparation method and application thereof. The egg yolk immunoglobulin-proteoglycan complex provided by the present invention can effectively enhance the antigen binding ability of egg yolk immunoglobulin in the intestine, and the coating wall material of sodium alginate, magnesium stearate and wax material is designed to effectively embed the macromolecular egg yolk immunoglobulin-tremella polysaccharide complex, thereby obtaining enteric-coated egg yolk immunoglobulin-proteoglycan complex particles applicable to the food field, filling the gap of domestic food-grade enteric-coated egg yolk immunoglobulin. Specifically:

[0028] The present invention patent found that the preparation of yolk immunoglobulin and Tremella polysaccharide, mung bean protein complex can increase the structural stability of yolk immunoglobulin and improve the binding efficiency of yolk immunoglobulin with mucosal receptors. The mung bean protein used in this patent has a protein content of 80%, and the molecular weight of Tremella polysaccharide is between 200000D-800000D. Yolk immunoglobulin is easily dissolved by pepsin in gastric acid, thereby losing its activity. In order to solve this problem, this patent has coated the yolk immunoglobulin-proteoglycan complex. The molecular weight of the yolk immunoglobulin-proteoglycan complex is relatively large, and it is difficult to obtain satisfactory results by traditional coating methods. This patent found that the enteric coating uses an innovative combination of sodium alginate, magnesium stearate and waxy materials to effectively embed the complex. Preliminary experimental results show that using only sodium alginate for enteric coating will result in a fast dissolution rate and fail to achieve an enteric effect; adding a wax material to the outer layer of sodium alginate can slow down its dissolution rate, but too much wax material will prevent it from being released in artificial intestinal fluid and fail to achieve an enteric effect. Therefore, it is necessary to develop a new enteric formula. During the research process, it was found that adding a certain amount of magnesium stearate to the sodium alginate solution can effectively increase the enteric effect, and the outer layer with a wax material can further reduce the release rate to achieve a good enteric effect. DETAILED DESCRIPTION

[0029] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0030] Unless otherwise specified, various raw materials, reagents, instruments and equipment used in the present invention can be purchased from the market or prepared by existing methods.

[0031] In a first aspect, the present invention provides an enteric-coated egg yolk immunoglobulin-proteoglycan complex particle, wherein the enteric-coated egg yolk immunoglobulin-proteoglycan complex particle comprises an egg yolk immunoglobulin-proteoglycan complex, a granulation auxiliary material and a coating auxiliary material; the coating auxiliary material comprises sodium alginate, magnesium stearate and a wax material;

[0032] The yolk immunoglobulin-proteoglycan complex comprises the following components in parts by weight:

[0033] 1-5 parts of egg yolk immunoglobulin, 0.1-1 parts of Tremella polysaccharide and 5-20 parts of formula egg white;

[0034] The formula protein includes at least one of mung bean protein, whey protein and egg white protein.

[0035] The embodiment of the present invention provides an enteric-coated egg yolk immunoglobulin-proteoglycan complex particle and a preparation method and application thereof. The egg yolk immunoglobulin-proteoglycan complex provided by the present invention can effectively enhance the antigen binding ability of egg yolk immunoglobulin in the intestine, and a coating wall material of sodium alginate, magnesium stearate and wax material is designed to effectively embed the macromolecular egg yolk immunoglobulin proteoglycan complex, thereby obtaining enteric-coated egg yolk immunoglobulin-proteoglycan complex particles that can be used in the food field, filling the gap of domestic food-grade enteric-coated egg yolk immunoglobulin.

[0036] In some specific embodiments, the granulation excipients include polyethylene glycol, a filler and a binder.

[0037] In some specific embodiments, the enteric-coated egg yolk immunoglobulin-proteoglycan complex particles include the following components in parts by weight:

[0038] 1-5 parts of egg yolk immunoglobulin, 0.1-1 parts of tremella polysaccharide, 5-20 parts of formula protein, 2-3 parts of polyethylene glycol, 0.1-0.5 parts of adhesive, 55-65 parts of filler, 1.5-3 parts of sodium alginate, 1.5-3 parts of magnesium stearate, and 3-5 parts of wax material.

[0039] In some specific embodiments, the egg yolk immunoglobulin can be prepared by existing processes (egg liquid is extracted at low temperature, filtered, concentrated, and freeze-dried) or purchased from the market as a product of the same process.

[0040] In some specific embodiments, Tremella polysaccharide can be prepared by existing processes (Tremella is prepared by soaking, extracting, separating and drying) or commercial products with a Tremella polysaccharide content of not less than 80% can be directly purchased.

[0041] In some specific embodiments, the mung bean protein can be prepared by itself using existing processes (mung beans are crushed, refined, separated, and dried), or mung bean protein products with a protein content of not less than 65% can be directly purchased from the market.

[0042] In some specific embodiments, whey protein can be prepared by itself using existing technology (prepared by separation and drying of cow's milk), or a product with a whey protein content of not less than 75% can be directly purchased from the market.

[0043] In some specific embodiments, the egg white protein can be prepared by itself using existing processes (egg liquid is dissolved, separated, and dried), or a product with an egg white protein content of not less than 65% can be directly purchased from the market.

[0044] In some specific embodiments, the polyethylene glycol includes at least one of polyethylene glycol 4000, polyethylene glycol 6000, polyethylene glycol 10000 and polyethylene glycol 20000; the adhesive includes sodium alginate; the filler is selected from at least one of mannitol, lactose, starch, talc, calcium carbonate and microcrystalline cellulose; the waxy material is selected from at least one of stearic acid, monostearate glyceride and hydrogenated oil; the viscosity of the sodium alginate is 1000-1200mPa.S.

[0045] In some specific embodiments, the property parameters of the Tremella polysaccharide include: mannose as the skeleton, a molecular weight between 200000D-800000D, and a glucuronic acid weight content between 10wt%-25wt%; the property parameters of the formula protein include: a protein weight content of more than 80wt%.

[0046] In some specific embodiments, the method for preparing the yolk immunoglobulin-proteoglycan complex comprises the following steps:

[0047] The yolk immunoglobulin and tremella polysaccharide are mixed and stirred evenly to obtain an yolk immunoglobulin-tremella polysaccharide complex;

[0048] The egg yolk immunoglobulin-tremella polysaccharide complex and the formula egg white are mixed and stirred evenly to obtain the egg yolk immunoglobulin-proteoglycan complex.

[0049] In a second aspect, the present invention provides a method for preparing the enteric-coated egg yolk immunoglobulin-proteoglycan complex particles according to any one of the first aspects, the preparation method comprising the following steps:

[0050] Obtaining the yolk immunoglobulin-proteoglycan complex;

[0051] The binder is made into a binder aqueous solution with a weight percentage of 1wt% to 3wt%;

[0052] The yolk immunoglobulin-proteoglycan complex, polyethylene glycol, a filler and the adhesive aqueous solution are stirred and mixed to prepare a soft material;

[0053] The soft material is granulated and then sieved to obtain yolk immunoglobulin-proteoglycan complex particles;

[0054] The sodium alginate is prepared into an aqueous solution with a weight percentage of 1wt% to 3wt%, and magnesium stearate is added and mixed to obtain a first coating solution;

[0055] dissolving the waxy material into a solution to obtain a second coating solution;

[0056] The first coating liquid is used to perform a first spray coating on the egg yolk immunoglobulin-proteoglycan complex particles at a material temperature of 60°C to 70°C, and then a second coating liquid is used to perform a second spray coating at a material temperature of room temperature to obtain the enteric-coated egg yolk immunoglobulin-proteoglycan complex particles.

[0057] In a third aspect, the present invention provides use of the enteric-coated egg yolk immunoglobulin-proteoglycan complex particles described in any one of the first aspect and the second aspect in preparing food.

[0058] It should be noted that the enteric-coated egg yolk immunoglobulin-proteoglycan complex particles and the component raw materials involved in the preparation method and application thereof provided in the embodiments of the present invention, unless otherwise specified or specified, can be directly commercially available products or homemade using existing public preparation methods; at the same time, the steps and parameters involved, unless otherwise specified or specified, can be carried out according to existing processing techniques or directly using existing equipment, and the present invention document will not describe them one by one.

[0059] The present invention will be further described below in conjunction with specific examples. It should be understood that these examples are intended only to illustrate the present invention and are not intended to limit the scope of the present invention. The experimental methods in the following examples that do not specify specific conditions are usually measured according to national standards. If there is no corresponding national standard, then the conditions recommended by the manufacturer are followed.

[0060] Example 1

[0061] This example provides an egg yolk immunoglobulin-proteoglycan complex and uses it to prepare enteric-coated egg yolk immunoglobulin-proteoglycan complex particles. The components and raw materials involved are shown in Table 1.

[0062] Table 1

[0063]

[0064] The preparation method of the enteric-coated egg yolk immunoglobulin-proteoglycan complex particles comprises the following steps:

[0065] 1) Preparing an egg yolk immunoglobulin-proteoglycan complex: mixing and stirring the egg yolk immunoglobulin and Tremella polysaccharide at 25° C. to obtain an egg yolk immunoglobulin-tremella polysaccharide complex; mixing and stirring the egg yolk immunoglobulin-tremella polysaccharide complex and formula protein at 25° C. to obtain the egg yolk immunoglobulin-proteoglycan complex.

[0066] 2) Preparation of enteric-coated egg yolk immunoglobulin-proteoglycan complex particles:

[0067] Preparation of soft material: placing the yolk immunoglobulin-proteoglycan complex, starch, microcrystalline cellulose and polyethylene glycol in a tank mixer, preparing a 1.5% solution of sodium alginate as a binder, stirring to prepare the soft material;

[0068] Granulation: Place the soft material in a granulator and make granules using a 30-mesh screen;

[0069] Drying: Place the granules in a fluidized drying bed and dry at 37°C;

[0070] Sieving: Sieve the dried particles through 30-60 mesh, and take 30-60 mesh as the finished product;

[0071] Coating: Place 30-60 mesh granules in a fluidized bed, prepare a 2% aqueous solution with sodium alginate, add magnesium stearate, use a high-speed homogenizer to homogenize the coating solution, spray the coating at a material temperature of 65°C, and after spraying the sodium alginate solution; dissolve stearic acid into a solution, and cold spray the coating under the condition that the infusion pipeline is kept warm and the material temperature is room temperature. After the spraying is completed, enteric-coated ovalbumin granules are obtained.

[0072] Example 2

[0073] This example provides an egg yolk immunoglobulin-proteoglycan complex and uses it to prepare enteric-coated egg yolk immunoglobulin-proteoglycan complex particles. The components and raw materials involved are shown in Table 2.

[0074] Table 2

[0075]

[0076] The preparation method of the enteric-coated egg yolk immunoglobulin-proteoglycan complex particles is the same as that in Example 1.

[0077] Comparative Example 1

[0078] This example provides an enteric-coated ovalbumin granule, which is different from Example 1 in that no yolk immunoglobulin-proteoglycan complex is prepared.

[0079] The components and raw materials involved in this example are shown in Table 3.

[0080] Table 3

[0081]

[0082]

[0083] The preparation method of the enteric-coated egg yolk immunoglobulin particles comprises the following steps:

[0084] Preparation of soft material: placing egg yolk immunoglobulin, starch, microcrystalline cellulose and polyethylene glycol in a tank mixer, preparing a 1.5% solution of sodium alginate as a binder, stirring to prepare a soft material;

[0085] Granulation: Place the soft material in a granulator and granulate it using a 30-mesh screen.

[0086] Drying: Place the granules in a fluidized drying bed and dry at 37°C;

[0087] Sieving: Sieve the dried particles through 30-60 mesh, and take 30-60 mesh as the finished product;

[0088] Coating: Place 30-60 mesh particles in a fluidized bed, prepare a 2% aqueous solution with sodium alginate, add magnesium stearate, use a high-speed homogenizer to homogenize the coating solution, spray the coating at a material temperature of 5°C, and after spraying the sodium alginate solution; dissolve stearic acid into a solution, and cold spray the coating under the condition that the infusion pipeline is kept warm and the material temperature is room temperature. After the spraying is completed, enteric-coated egg yolk immunoglobulin particles are obtained.

[0089] Comparative Example 2

[0090] This example provides an egg yolk immunoglobulin-proteoglycan complex and uses it to prepare enteric-coated egg yolk immunoglobulin-proteoglycan complex particles. The only difference from Example 1 is that only sodium alginate is used as the coating auxiliary material; the other steps and parameters are the same.

[0091] The components and raw materials involved in this example are shown in Table 4.

[0092] Table 4

[0093]

[0094]

[0095] Comparative Example 3

[0096] This example provides an egg yolk immunoglobulin-proteoglycan complex and uses it to prepare enteric-coated egg yolk immunoglobulin-proteoglycan complex particles. The only difference from Example 1 is that only sodium alginate and magnesium stearate are used as coating excipients; the remaining steps and parameters are the same.

[0097] The components and raw materials involved in this example are shown in Table 5.

[0098] Table 5

[0099]

[0100] Comparative Example 4

[0101] This example provides an egg yolk immunoglobulin-proteoglycan complex and uses it to prepare enteric-coated egg yolk immunoglobulin-proteoglycan complex particles. The only difference from Example 1 is that the egg yolk immunoglobulin, Tremella polysaccharide, and formula protein amounts in the egg yolk immunoglobulin-proteoglycan complex are 15.9 kg, 0.1 kg, and 4 kg, respectively; the remaining steps and parameters are the same.

[0102] The components and raw materials involved in this example are shown in Table 6.

[0103] Table 6

[0104]

[0105]

[0106] Comparative Example 5

[0107] This example provides an egg yolk immunoglobulin-proteoglycan complex and uses it to prepare enteric-coated egg yolk immunoglobulin-proteoglycan complex particles. The only difference from Example 1 is that the amounts of sodium alginate, magnesium stearate and wax material in the coating excipients are 1kg, 1kg and 2.5kg respectively; the remaining steps and parameters are the same.

[0108] The components and raw materials involved in this example are shown in Table 7.

[0109] Table 7

[0110]

[0111] Comparative Example 6

[0112] This example provides an egg yolk immunoglobulin-proteoglycan complex and uses it to prepare enteric-coated egg yolk immunoglobulin-proteoglycan complex particles. The only difference from Example 1 is that polyethylene glycol 4000 is not added to the granulation excipients; the remaining steps and parameters are the same.

[0113] The components and raw materials involved in this example are shown in Table 8.

[0114] Table 8

[0115]

[0116]

[0117] Test Case

[0118] 1) Intestinal effect detection method:

[0119] 0.1 g of each of Example 1, Example 2, Comparative Example 2, Comparative Example 3, Comparative Example 5 and Comparative Example 6 were taken and added to a beaker containing 10 ml of artificial gastric juice, and treated in a 37° C. water bath for 2 h; urease (Ure) antibody activity was detected according to the requirements of the enzyme-linked immunosorbent assay kit ELISA (Helicobacter pylori typing detection), and the gastric dissolution rate was calculated according to the ratio of the antibody activity detection value of the demonstration example or comparative example sample to the antibody activity detection value of the corresponding untreated sample.

[0120] Take 0.1 gram of each of Example 1, Example 2, Comparative Example 2, Comparative Example 3, Comparative Example 5 and Comparative Example 6, add the sample to a beaker containing 10 ml of artificial gastric juice, and treat it in a water bath at 37° C. for 2 hours; filter the treated gastric juice and discard the filtrate; fully rinse the filter paper with 10 ml of artificial intestinal juice, collect the rinsed intestinal juice and place it in a beaker, and treat it in a water bath at 37° C. for 2 hours; perform urease (Ure) antibody activity detection according to the requirements of enzyme-linked immunosorbent assay kit ELISA (Helicobacter pylori typing detection), and calculate the intestinal dissolution rate according to the ratio of the antibody activity detection value of the demonstration example or comparative example sample to the corresponding antibody activity detection value of the untreated sample.

[0121] The results of the intestinal effect test are shown in Table 9.

[0122] Table 9

[0123] Test samples Dissolution amount in artificial gastric juice (%) Artificial enteric dissolution amount (%) Example 1 18.9％ 84.5％ Example 2 19.7％ 82.3％ Comparative Example 2 92.7％ 5.1％ Comparative Example 3 41.1％ 42.7％ Comparative Example 5 50.3％ 39.5％

[0124] The results show that both Example 1 and Example 2 have achieved excellent enteric effect, and the uncoated egg yolk immunoglobulin raw material has been completely degraded in artificial gastric juice (containing pepsin) for 2 hours without any residue. Comparative Example 2 only uses sodium alginate for coating, and more than 90% is completely degraded in artificial gastric juice (containing pepsin) for 2 hours, and has no enteric effect; Comparative Example 3 uses a combination of sodium alginate and magnesium stearate, but no wax material is used, which has a certain enteric effect, but the dissolution rate in artificial gastric juice is greater than 30%. In Comparative Example 4, if a non-optimized packaging material ratio is used, although there is a certain enteric effect, the dissolution rate in artificial gastric juice is also much higher than the results of the embodiment. .

[0125] 2) Heat resistance performance effect detection method: put it into a beaker containing 10 ml of the prepared alkaline solution, grind it thoroughly, then add 100 ml of the alkaline solution and shake it for 20 minutes, and perform urease (Ure) antibody activity detection according to the requirements of the enzyme-linked immunosorbent assay kit ELISA (Helicobacter pylori typing detection), and calculate the active residual amount according to the ratio of the sample antibody activity detection value of Example 1 or Comparative Example 6 to the control antibody activity detection value.

[0126] The temperature resistance performance test is shown in Table 10.

[0127] Table 10

[0128]

[0129] The results show that the addition of polyethylene glycol unexpectedly increases the temperature resistance of egg yolk immunoglobulin. Even if the drying temperature is between 70℃ and 85℃ for 1 hour, the loss is no more than 50%.

[0130] 3) Experimental methods for biological activity of yolk immunoglobulin-proteoglycan complex:

[0131] Take 0.1 gram of each of the untreated control, Example 1, Comparative Example 1, and Comparative Example 4, add the sample to a beaker containing 10 ml of artificial gastric juice, and treat it in a water bath at 37°C for 2 hours; filter the treated gastric juice and discard the filtrate; fully rinse the filter paper with 10 ml of artificial intestinal juice, collect the rinsed intestinal juice and place it in a beaker, and treat it in a water bath at 37°C for 2 hours; perform urease (Ure) antibody activity detection according to the requirements of the enzyme-linked immunosorbent assay kit ELISA (Helicobacter pylori typing detection). Calculate the active residual amount according to the ratio of the sample antibody activity detection value to the control antibody activity detection value.

[0132] The results of the biological activity test of the yolk immunoglobulin-proteoglycan complex are shown in Table 11.

[0133] Table 11

[0134] Sample name Residual activity rate Untreated control 3.2％ Example 1 65.2％ Comparative Example 1 41.1％ Comparative Example 4 50.3％

[0135] The results show that if the yolk immunoglobulin is not prepared into enteric-coated microparticles, the antibody activity will be severely depleted after being treated with gastric digestive enzymes, and the antibody activity will be 2-5% of the original; however, after the enteric-coated microparticles are prepared, but the yolk immunoglobulin proteoglycan complex is not prepared (Comparative Example 1), the antibody activity has been improved to a certain extent, which is 41.1% of the original. The samples treated with the enteric-coated microparticles of the yolk immunoglobulin-proteoglycan complex have significantly improved antibody activity after being treated with gastric digestive enzymes, which is 50.3-65.2% of the original. This shows that the preparation of enteric-coated microparticles, especially the enteric-coated microparticles of the yolk immunoglobulin-proteoglycan complex, has a positive significance for protecting the activity of yolk immunoglobulin and improving the binding ability of yolk immunoglobulin and antigen.

[0136] Various embodiments of the present invention may be presented in the form of a range; it should be understood that the description in the form of a range is only for convenience and brevity, and should not be understood as a rigid limitation on the scope of the present invention; therefore, the range description should be considered to have specifically disclosed all possible sub-ranges and single numerical values ​​within the range. For example, the range description from 1 to 6 should be considered to have specifically disclosed sub-ranges, such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6, etc., as well as single numbers within the range, such as 1, 2, 3, 4, 5 and 6, which apply regardless of the range. In addition, whenever a numerical range is indicated herein, it is meant to include any cited number (fractional or integer) within the indicated range.

[0137] The foregoing is merely a specific embodiment of the present invention, which enables those skilled in the art to understand or implement the present invention. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features claimed herein.

Claims

1. An enteric-coated egg yolk immunoglobulin-proteoglycan complex particle, characterized in that: The enteric-coated egg yolk immunoglobulin-proteoglycan complex particles include egg yolk immunoglobulin-proteoglycan complex, granulation auxiliary materials and coating auxiliary materials; the coating auxiliary materials include sodium alginate, magnesium stearate and wax material; The yolk immunoglobulin-proteoglycan complex comprises the following components in parts by weight: 1-5 parts of egg yolk immunoglobulin, 0.1-1 parts of Tremella polysaccharide and 5-20 parts of formula egg white; The formula protein includes at least one of mung bean protein, whey protein and egg white protein.

2. The enteric-coated egg yolk immunoglobulin-proteoglycan complex particles according to claim 1, characterized in that: The granulation auxiliary materials include polyethylene glycol, a filler and a binder.

3. The enteric-coated egg yolk immunoglobulin-proteoglycan complex particles according to claim 2, characterized in that: The enteric-coated egg yolk immunoglobulin-proteoglycan complex particles include the following components in parts by weight: 1-5 parts of egg yolk immunoglobulin, 0.1-1 parts of tremella polysaccharide, 5-20 parts of formula protein, 2-3 parts of polyethylene glycol, 0.1-0.5 parts of adhesive, 55-65 parts of filler, 1.5-3 parts of sodium alginate, 1.5-3 parts of magnesium stearate, and 3-5 parts of wax material.

4. The enteric-coated egg yolk immunoglobulin-proteoglycan complex particles according to claim 3, characterized in that: The polyethylene glycol includes at least one of polyethylene glycol 4000, polyethylene glycol 6000, polyethylene glycol 10000 and polyethylene glycol 20000; the adhesive includes sodium alginate; the filler is selected from at least one of mannitol, lactose, starch, talc, calcium carbonate and microcrystalline cellulose; the wax material is selected from at least one of stearic acid, monostearate glyceride and hydrogenated oil; the viscosity of the sodium alginate is 1000-1200mPa.S.

5. The enteric-coated egg yolk immunoglobulin-proteoglycan complex particles according to claim 3, characterized in that: The property parameters of the Tremella polysaccharide include: mannose as the skeleton, a molecular weight between 200000D and 800000D, and a glucuronic acid weight content between 10wt% and 25wt%; the property parameters of the formula protein include: a protein weight content of more than 80wt%.

6. The enteric-coated egg yolk immunoglobulin-proteoglycan complex particles according to claim 3, characterized in that: The preparation method of the yolk immunoglobulin-proteoglycan complex comprises the following steps: The yolk immunoglobulin and tremella polysaccharide are mixed and stirred evenly to obtain an yolk immunoglobulin-tremella polysaccharide complex; The egg yolk immunoglobulin-tremella polysaccharide complex and the formula egg white are mixed and stirred evenly to obtain the egg yolk immunoglobulin-proteoglycan complex.

7. A method for preparing the enteric-coated egg yolk immunoglobulin-proteoglycan complex particles according to any one of claims 1 to 6, characterized in that: The preparation method comprises the following steps: Obtaining the yolk immunoglobulin-proteoglycan complex; The binder is made into a binder aqueous solution with a weight percentage of 1wt% to 3wt%; The yolk immunoglobulin-proteoglycan complex, polyethylene glycol, a filler and the adhesive aqueous solution are stirred and mixed to prepare a soft material; The soft material is granulated and then sieved to obtain yolk immunoglobulin-proteoglycan complex particles; The sodium alginate is prepared into an aqueous solution with a weight percentage of 1wt% to 3wt%, and magnesium stearate is added and mixed to obtain a first coating solution; dissolving the waxy material into a solution to obtain a second coating solution; The first coating liquid is used to perform a first spray coating on the egg yolk immunoglobulin-proteoglycan complex particles at a material temperature of 60°C to 70°C, and then a second coating liquid is used to perform a second spray coating at a material temperature of room temperature to obtain the enteric-coated egg yolk immunoglobulin-proteoglycan complex particles.

8. Use of the enteric-coated egg yolk immunoglobulin-proteoglycan complex particles according to any one of claims 1 to 7 in preparing food.

Images