Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes of Immuno-Activity in Yogurt Prepared with Immunized Milk Containning Anti-Helicobacter pylori Antibody

Anti-Helicobacter pylori 항체를 함유한 면역우유로 제조한 요구르트의 면역활성의 변화

  • Jeong, Eun-Ju (Faculty of Food Service and Technology, Catholic University of Daegu) ;
  • Park, La-Young (Faculty of Food Service and Technology, Catholic University of Daegu) ;
  • Lee, Shin-Ho (Faculty of Food Service and Technology, Catholic University of Daegu)
  • 정은주 (대구가톨릭대학교 식품외식산업학부) ;
  • 박나영 (대구가톨릭대학교 식품외식산업학부) ;
  • 이신호 (대구가톨릭대학교 식품외식산업학부)
  • Published : 2006.08.30
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Abstract

The utilization possibility of immunized milk containing anti-Helicobacter pylori antibody to manufacture of yogurt was evaluated. The pH and titratable acidity of immunized milk changed significantly after incubation for 6 hours at $37^{\circ}C$ and thereafter did not change. The number of lactic acid bacteria reached $10^9\;CFU/mL$ after incubation for 6 hours at $37^{\circ}C$ and maintained the same number thereafter. The IgG content of heat treated immunized milk and yogurt maintained 97% and 93.5% compared with non heat treated immunized milk, respectively. The pH, titratable acidity and lactic acid bacteria of yogurt made of immunized milk were not changed apparently during storage for 21 days at $2^{\circ}C$ and $4^{\circ}C$, respectively. The IgG content of yogurt did not decrease significantly during storage for 14 days at $2^{\circ}C$, $4^{\circ}C$, and $10^{\circ}C$ but rapidly decreased after storage for 14 days at the same conditions, respectively.

Anti-H. pylori 항체를 함유한 면역우유의 다양화와 기능성강화를 위해 면역요구르트 제조 가능성을 검토하였다. 발효 중 pH는 배양 6시간째 pH 6.4에서 4.5로 감소하였고 그 이후는 뚜렷한 변화는 관찰되지 않았다. 산도는 배양 6시간째 0.4%에서 1.27%까지 급격히 증가하였으며, 배양 24시간까지 1.34%를 유지하였다. 유산균의 변화는 배양 6시간째 $10^9\;CFU/mL$이었으며, 배양 24시간 동안 $10^9\;CFU/mL$이상을 유지하였다. 열처리 전후의 면역우유와 면역우유로 제조한 요구르트의 IgG 함량은 각각 $11.10\;{\mu}g/mL$, $10.76\;{\mu}g/mL$, $10.38\;{\mu}g/mL$이었으며, 열처리 후 면역우유의 면역 활성은 열처리 전에 비해 약 97%, 요구르트 제조 후는 93.5%를 유지하였다. 면역우유로 제조한 요구르트의 $2^{\circ}C$, $4^{\circ}C$, $10^{\circ}C$에서 저장 중 pH의 변화는 $2^{\circ}C$와 $4^{\circ}C$에서 저장한 경우 배양 전 기간에 걸쳐 저장초기 pH 4.2 범위를 유지하였다. 적정산도는 $2^{\circ}C$와 $4^{\circ}C$에서 저장한 경우 저장초기 1.42%에서 저장기간 동안 뚜렷한 변화가 관찰되지 않았다. $10^{\circ}C$에서 저장한 요구르트의 유산균수는 저장 7일째 $10^8\;CFU/mL$, 저장 14일째 $10^9\;CFU/mL$이었다. $2^{\circ}C$, $4^{\circ}C$에 저장한 경우 저장 전 기간 동안 저장초기의 $10^8\;CFU/mL$와 유사한 유산균수를 나타내었다. 면역우유로 제조한 요구르트의 저장 중 IgG 함량의 변화는 저장하기 전 $10.11\;{\mu}g/mL$이었으며, $2^{\circ}C$와 $4^{\circ}C$에서 저장한 경우 저장 7일째까지는 저장초기와 유사한 함량을 나타내었으며, 저장 14일 이후 급격히 감소하여 배양 21일째는 각각 $7.65\;{\mu}g/mL$, $5.75\;{\mu}g/mL$을 나타내었다. $10^{\circ}C$에서 저장한 경우도 이와 유사하였으며, 저장 21일째 $5.51\;{\mu}g/mL$로 급격하게 감소하였다.

Keywords

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