卵黄からａｎｔｉ‐Ｅ．　ｃｏｌｉ，ＩｇＹの分離方法とＥ．　ｃｏｌｉに対する特異性について

• 谷元 孝

  鹿児島県経済連食品総合研究所

• 徳満 健二

  鹿児島県経済連食品総合研究所

• 新村 浩二

  鹿児島県経済連食品総合研究所

• 藤本 滋生

  鹿児島県経済連食品総合研究所

書誌事項

タイトル別名

• Separation of anti-E. coli IgY, Water-Soluble Proteins from Egg Yolk, and its Specificity against E. coli.
• ランオウ カラ anti E.coli IgY ノ ブンリ ホウホウ ト E

抄録

The first step of isolation of egg yolk immunoglobulin, IgG, a livetin protein, is to separate the water-soluble proteins from lipoprotein. A method for isolation of egg yolk immunoglobulin was investigated. Sodium casein was found to be effective for removal of yolk lipoprotein as a precipitate. Lipoprotein and water-soluble proteins were separated from egg yolk with sodium casein. More than ninety-nine percent of the lipids were precipitated by this treatment. After purification by ion-exchange chromatography, SDS-PAGE showed the presence of livetin protein in the supernatant. The lipopolysaccharide (LPS) was isolated from E. coli cells and used as an antigen for an ELISA. The LPS gave high sensitivity. The anti-E. coli IgY aggregated the bacterial cells and inhibited their growth in vitro.

収録刊行物

• 日本食品科学工学会誌

  日本食品科学工学会誌 42 (4), 225-229, 1995

  公益社団法人 日本食品科学工学会

キーワード

• Food Science

詳細情報

• CRID: 1390282681386930176
• NII論文ID: 10007579713
• NII書誌ID: AN10467499
• DOI: 10.3136/nskkk.42.225
• ISSN: 18816681
• ISSN: 1341027X
• NDL書誌ID: 3615827
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I3615827
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可