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Study on Characteristics of Antibody from Milk Immunized with Some Helicobacter pylori Antigen

Helicobacter pylori 항원을 이용한 면역우유의 항체특성에 관한 연구

  • Park, Chang-Ho (Dept. of Oriental Medicine Biofood Science, Daegu Haany University) ;
  • Ye, Eun-Ju (Dept. of Oriental Medicine Biofood Science, Daegu Haany University) ;
  • Kim, Soo-Jung (Dept. of Oriental Medicine Biofood Science, Daegu Haany University) ;
  • Bae, Man-Jong (Dept. of Oriental Medicine Biofood Science, Daegu Haany University)
  • 박창호 (대구한의대학교 한방바이오식품과학과) ;
  • 예은주 (대구한의대학교 한방바이오식품과학과) ;
  • 김수정 (대구한의대학교 한방바이오식품과학과) ;
  • 배만종 (대구한의대학교 한방바이오식품과학과)
  • Published : 2005.06.01

Abstract

This study has been carried out to examine the characteristics of anti-H. pylori antibodies of milk produced from cows immunized with antigen of Helicobacter pylori such as peculiarity of antigen antibody, agglutination of H. pylori strain, stability of antibody against acid, alkali and heat treatments. The molecular weight of anti-H. pylori antibody measured by SDS-PAGE were turned out as about 50 kDa in the heavy chain and about 24 kDa in the light chain. Twenty protein bands were visualized in H. pylori interacting with anti-H. pylori antibody which was made in dairy cow by immunization with H. pylori. The western blotting was peformed in order to examine the antigen peculiarity of anti-H. pylori, The results were all 7 antigen substances including serum, furified serum, whey and furified whey could be confirmed and the major antigen substances were 97, 66,34 kDa of molecular weight. As a result of agglutination response anti-H. pylori antibody in whey showed 1/10 agglutination value against H. pylori. In stability test about acid and alkali of antibody, there was $100\%$ activated at the range of $pH5\~pH10$. In stability test about heat, the antibody showed stable condition at $60^{\circ}C$ for 60 minutes and comparatively stable condition at $70^{\circ}C$, but reduced activation to $40\%$ after 60 minutes. It maintained $77\%$ activation at $80^{\circ}C$ for 4 minutes and comparatively stable at $100^{\circ}C$ for 1 minute.

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