Food Safety Laboratory, Ocean University of China, Qingdao, China.
J Sci Food Agric. 2011 Aug 30;91(11):1946-50. doi: 10.1002/jsfa.4381. Epub 2011 Apr 14.
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 monocytogenes, an important food pathogen to both humans and animals, as well as its potential use for food preservation.
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. monocytogenes 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 °C in the presence of specific IgY.
The results suggest the potential application of specific IgY as a natural antimicrobial agent for food preservation.
卵黄抗体（IgY）是一种在蛋黄中发现的独特类型的免疫球蛋白，许多报告描述了它抑制相应抗原细菌的能力。本研究的目的是评估针对单核细胞增生李斯特菌（一种对人类和动物都很重要的食源性病原体）的 IgY 的抗菌活性，以及其在食品保鲜中的潜在用途。
通过用单核细胞增生李斯特菌的全细胞免疫来产生特异性 IgY，并在液体培养基和食品样品中测试其对细菌生长的抑制作用。与对照相比，特异性 IgY 孵育 8 小时后，李斯特菌的生长（在 600nm 处的吸光度）显著下降。IgY 还抑制了接种在新鲜或熏三文鱼样品上的单核细胞增生李斯特菌的生长。与空白组相比，在 6±1°C 下储存 15 天后，特异性 IgY 存在时，李斯特菌的数量减少了超过 2 个对数单位。
结果表明特异性 IgY 作为一种天然抗菌剂在食品保鲜中的潜在应用。
