Enteric-coated egg yolk immunoglobulin-proteoglycan complex particles and preparation method and application thereof

Abstract

The present invention relates to an enteric-coated egg yolk immunoglobulin-proteoglycan complex particle and its preparation method and application, relating to the field of egg yolk immunoglobulin technology. The enteric-coated egg yolk immunoglobulin-proteoglycan complex particle comprises an egg yolk immunoglobulin-proteoglycan complex, a granulation excipient and a coating excipient; the coating excipient comprises sodium alginate, magnesium stearate and a waxy material. The enteric-coated egg yolk immunoglobulin-proteoglycan complex particle 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 waxy 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 in domestic food-grade enteric-coated egg yolk immunoglobulin.

Description

Technical Field

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

[0002] Chicken egg yolk immunoglobulin (IgY, also known as egg yolk antibody, egg yolk immunoglobulin, or egg yolk immunoglobulin) is a special immunoglobulin with important biological functions and is widely used in the fields of medicine and food. Chicken egg 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 its rich natural antibody components and good stability and solubility. In addition, it has high affinity and selective binding ability, and can interact with a variety of specific antigens. Its therapeutic effects include immunomodulation, anti-oxidation, antibacterial and anti-inflammatory effects, 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 IgY activity, affecting its actual physiological effects. Patent CN115530378A reports a process for preparing enteric-coated egg yolk immunoglobulin granules. The process lists enteric-coating materials such as acrylic resin No. IV, acrylic resin No. 3, and acrylic resin No. 2. However, there are no enteric acrylic resins listed in the food additive catalog. Therefore, this technology cannot be applied in the food industry. A key issue with this prior art is that it focuses solely on protecting egg yolk immunoglobulin in the stomach, failing to address its stability 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 excipient, and a coating excipient; the coating excipient comprises sodium alginate, magnesium stearate, and a waxy 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 part 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 and hydrogenated oil; and the viscosity of the sodium alginate is 1000-1200 mPa.s.

[0013] Furthermore, the property parameters of the Tremella polysaccharide include: mannose as the skeleton, molecular weight between 200,000D and 800,000D, and glucuronic acid weight content between 10wt% and 25wt%; the property parameters of the formula protein include: protein weight content above 80wt%.

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

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

[0016] The egg yolk immunoglobulin-tremella polysaccharide complex and the formulated protein 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 egg yolk immunoglobulin-proteoglycan complex;

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

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

[0021] granulating the soft material and then sieving it to obtain yolk immunoglobulin-proteoglycan complex particles;

[0022] Sodium alginate is prepared into an aqueous solution with a weight percentage of 1 wt% to 3 wt%, 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 according to any one of the first and second aspects 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 embodiments of the present invention provide enteric-coated egg yolk immunoglobulin-proteoglycan complex particles, their preparation method, and application. 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. In addition, 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 that can be used in the food field, filling the gap in domestic food-grade enteric-coated egg yolk immunoglobulin. Specifically:

[0028] The present invention discovered that preparing a complex of egg yolk immunoglobulin, Tremella fuciformis polysaccharide, and mung bean protein can increase the structural stability of egg yolk immunoglobulin and improve its binding efficiency with mucosal receptors. The mung bean protein used in this patent has a protein content of 80%, and the molecular weight of Tremella fuciformis polysaccharide is between 200,000D and 800,000D. Egg yolk immunoglobulin is easily dissolved by pepsin in gastric acid, thereby losing its activity. To solve this problem, this patent applied a coating treatment to the egg yolk immunoglobulin-proteoglycan complex. The molecular weight of the egg yolk immunoglobulin-proteoglycan complex is relatively large, making it difficult to achieve satisfactory results with traditional coating methods. This patent discovered that an enteric coating using an innovative combination of sodium alginate, magnesium stearate, and waxy materials can effectively encapsulate the complex. Preliminary experimental results show that using only sodium alginate for enteric coating results in a fast dissolution rate and cannot achieve an enteric effect; adding a waxy material to the outer layer of sodium alginate can slow down its dissolution rate, but too much waxy material will prevent it from being released in artificial intestinal fluid and cannot 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 waxy material can further reduce the release rate to achieve a good enteric effect. DETAILED DESCRIPTION

[0029] To make the objectives, technical solutions, and advantages of the embodiments of the present invention more clear, the technical solutions in the embodiments of the present invention are clearly and completely described below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making any creative efforts 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 excipient, and a coating excipient; the coating excipient comprises sodium alginate, magnesium stearate, and a waxy 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 part 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 enteric-coated egg yolk immunoglobulin-proteoglycan complex particles, 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 waxy 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 in 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 produced using existing processes (egg liquid is extracted at low temperature, filtered, concentrated, and freeze-dried) or purchased from the market using the same process.

[0040] In some specific embodiments, Tremella polysaccharide can be prepared using existing processes (Tremella is soaked, extracted, separated, and dried) or commercial products with a Tremella polysaccharide content of not less than 80% can be directly purchased.

[0041] In some specific embodiments, mung bean protein can be prepared by using existing processes (mung beans are crushed, ground, 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 produced by oneself using existing technology (made 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 the existing process (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 binder 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 and hydrogenated oil; and the viscosity of the sodium alginate is 1000-1200 mPa.S.

[0045] In some specific embodiments, the property parameters of the Tremella polysaccharide include: mannose as the skeleton, a molecular weight between 200,000D and 800,000D, 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%.

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

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

[0048] The egg yolk immunoglobulin-tremella polysaccharide complex and the formulated protein 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 egg yolk immunoglobulin-proteoglycan complex;

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

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

[0053] granulating the soft material and then sieving it to obtain yolk immunoglobulin-proteoglycan complex particles;

[0054] Sodium alginate is prepared into an aqueous solution with a weight percentage of 1 wt% to 3 wt%, 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 according to any one of the first and second aspects 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 technology or directly using existing equipment, and the present invention document will not elaborate on 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 to illustrate the present invention only and are not intended to limit the scope of the invention. The experimental methods in the following examples where specific conditions are not specified are generally measured in accordance with national standards. If there are no corresponding national standards, then the methods are carried out in accordance with general international standards, conventional conditions, or the conditions recommended by the manufacturer.

[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; and mixing and stirring the egg yolk immunoglobulin-Tremella polysaccharide complex and a formulated 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 egg yolk immunoglobulin-proteoglycan complex, starch, microcrystalline cellulose, and polyethylene glycol in a trough mixer, and preparing a 1.5% concentration solution of sodium alginate as a binder, stirring to prepare a soft material;

[0068] Granulation: Place the soft material in a granulator and granulate it 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 granules 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, and use a high-speed homogenizer to homogenize the coating solution. Spray coating at a material temperature of 65°C. After spraying the sodium alginate solution, dissolve stearic acid into a solution. Cold spray coating is performed under the condition that the infusion pipeline is kept warm and the material temperature is room temperature. After spraying is completed, enteric-coated ovoglobulin 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 ovoglobulin granule, which differs 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 granules comprises the following steps:

[0084] Preparation of soft material: Place egg yolk immunoglobulin, starch, microcrystalline cellulose, and polyethylene glycol in a trough mixer, prepare a 1.5% concentration solution of sodium alginate as a binder, and stir to prepare the 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 granules through 30-60 mesh, and take 30-60 mesh as the finished product;

[0088] Coating: Place 30-60 mesh granules in a fluidized bed, prepare a 2% aqueous solution with sodium alginate, add magnesium stearate, and use a high-speed homogenizer to homogenize the coating solution. Spray coating at a material temperature of 5°C. After spraying the sodium alginate solution, dissolve stearic acid into a solution. Cold spray coating is performed under the condition that the infusion pipeline is kept warm and the material temperature is room temperature. After spraying is completed, enteric-coated egg yolk immunoglobulin granules 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 excipient; the remaining 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 amounts of egg yolk immunoglobulin, Tremella polysaccharide, and formula protein 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 used in the coating excipients are 1 kg, 1 kg, and 2.5 kg, 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 was 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 tested according to the requirements of the enzyme-linked immunosorbent assay kit ELISA (Helicobacter pylori typing test), and the gastric dissolution rate was calculated according to the ratio of the antibody activity test value of the example or comparative example sample to the antibody activity test value of the corresponding untreated sample.

[0120] 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 the mixture was treated in a water bath at 37° C. for 2 h; the treated gastric juice was filtered and the filtrate was discarded; the filter paper was thoroughly rinsed with 10 ml of artificial intestinal juice, the rinsed intestinal juice was collected and placed in a beaker, and the mixture was treated in a water bath at 37° C. for 2 h; urease (Ure) antibody activity was tested according to the requirements of the enzyme-linked immunosorbent assay kit ELISA (Helicobacter pylori typing test), and the intestinal dissolution rate was calculated according to the ratio of the antibody activity test value of the example or comparative example sample to the antibody activity test value of the corresponding 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 showed that both Examples 1 and 2 achieved excellent enteric dissolution. The uncoated egg yolk immunoglobulin raw material was completely degraded in artificial gastric juice (containing pepsin) within 2 hours, leaving no residue. Comparative Example 2, which used only sodium alginate as the coating, completely degraded over 90% in artificial gastric juice (containing pepsin) within 2 hours, demonstrating no enteric dissolution. Comparative Example 3, which used a combination of sodium alginate and magnesium stearate but lacked a waxy material, achieved some enteric dissolution, but the dissolution rate in artificial gastric juice was greater than 30%. In Comparative Example 4, using a non-optimized packaging material ratio, while there was some enteric dissolution, the dissolution rate in artificial gastric juice was also much higher than that of the examples.

[0125] 2) Heat resistance performance test 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. Perform urease (Ure) antibody activity test according to the requirements of the enzyme-linked immunosorbent assay kit ELISA (Helicobacter pylori typing test), and calculate the residual activity according to the ratio of the antibody activity test value of the sample in Example 1 or Comparative Example 6 to the antibody activity test value of the control.

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

[0127] Table 10

[0128]

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

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

[0131] 0.1 g of each of the untreated control, Example 1, Comparative Example 1, and Comparative Example 4 was added to a beaker containing 10 ml of artificial gastric juice and incubated in a 37°C water bath for 2 hours. The treated gastric juice was filtered and the filtrate discarded. The filter paper was thoroughly rinsed with 10 ml of artificial intestinal juice, and the washed intestinal juice was collected and placed in a beaker in a 37°C water bath for 2 hours. Urease (Ure) antibody activity was tested using an enzyme-linked immunosorbent assay (ELISA) kit (for Helicobacter pylori typing). The residual activity was calculated based on the ratio of the sample antibody activity test value to the control antibody activity test 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 showed that if the yolk immunoglobulin was not prepared into enteric-coated microparticles, the antibody activity would be severely lost after treatment with gastric digestive enzymes, and the antibody activity would be 2-5% of the original. However, after the enteric-coated microparticles were prepared, but the yolk immunoglobulin proteoglycan complex was not prepared (Comparative Example 1), the antibody activity was improved to 41.1% of the original. The samples treated with enteric-coated microparticles of yolk immunoglobulin-proteoglycan complex showed a significant improvement in antibody activity to 50.3-65.2% of the original after treatment with gastric digestive enzymes. This indicates that the preparation of enteric-coated microparticles, especially enteric-coated microparticles of yolk immunoglobulin-proteoglycan complex, has a positive significance for protecting the activity of yolk immunoglobulin and improving the binding ability of yolk immunoglobulin to antigens.

[0136] Various embodiments of the present invention may be presented in the form of a range; it should be understood that the description in a range format is only for convenience and brevity and should not be construed as an inflexible limitation on the scope of the invention; therefore, the range description should be considered to have specifically disclosed all possible subranges and single numerical values within the range. For example, the description of a range from 1 to 6 should be considered to have specifically disclosed subranges 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, regardless of the range. In addition, whenever a numerical range is indicated herein, it is intended to include any cited numeral (fractional or integer) within the indicated range.

[0137] The foregoing description is intended only to provide specific embodiments of the present invention, which will enable those skilled in the art to understand and implement the present invention. Various modifications to these embodiments will be readily 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 is not intended to be limited to the embodiments shown herein, but is intended to be accorded the widest scope consistent with the principles and novel features claimed herein.

Claims

1. A method for preparing enteric-coated egg yolk immunoglobulin-proteoglycan complex particles, characterized in that: The following steps are involved: The egg yolk immunoglobulin and tremella polysaccharide are mixed and stirred uniformly to obtain an egg yolk immunoglobulin-tremella polysaccharide complex; the egg yolk immunoglobulin-tremella polysaccharide complex and the formulated protein are mixed and stirred uniformly to obtain an egg yolk immunoglobulin-proteoglycan complex; The binder is prepared into a binder aqueous solution with a weight percentage of 1 wt% to 3 wt%; The egg 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; Sodium alginate is prepared into an aqueous solution with a weight percentage of 1 wt% to 3 wt%, 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 coat the granules obtained by granulating the soft material at a material temperature of 60° C. to 70° C., and then the second coating liquid is used to coat the granules at a material temperature of room temperature, thereby obtaining the enteric-coated egg yolk immunoglobulin-proteoglycan complex granules. 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 egg white, 2-3 parts of polyethylene glycol, 0.1-0.5 parts of binder, 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; The formula protein includes at least one of mung bean protein, whey protein and egg white protein; The granulation auxiliary materials include polyethylene glycol, filler and binder; The polyethylene glycol includes at least one of polyethylene glycol 4000, polyethylene glycol 6000, polyethylene glycol 10000 and polyethylene glycol 20000; The property parameters of the Tremella polysaccharide include: mannose as the skeleton, a molecular weight between 200,000D and 800,000D, 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%.

2. An enteric-coated egg yolk immunoglobulin-proteoglycan complex particle, characterized in that: Prepared by the preparation method according to claim 1; The adhesive comprises 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; and the viscosity of the sodium alginate is 1000-1200 mPa.S.

3. Use of the enteric-coated egg yolk immunoglobulin-proteoglycan complex particles prepared by the preparation method according to claim 1 in preparing food.

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