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학술논문

Purification and Anti-pathogenic Properties of Immunoglobulin Concentrates from Porcine Blood

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영문명
발행기관
한국축산식품학회
저자명
Tae-Hwan Jung Jae-Hwan Choi Kyung-Chul Koh Woo-Min Jeon Kyoung-Sik Han
간행물 정보
『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제37권 제5호, 743~751쪽, 전체 9쪽
주제분류
농수해양 > 식품과학
파일형태
PDF
발행일자
2017.10.31
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국문 초록

영문 초록

During slaughtering, animal blood is typically discarded, resulting in water pollution. However, this discarded blood has valuable components, such as immunoglobulin (Ig). Although several studies have been conducted to develop methods for effective recycling of slaughterhouse blood, they have not been commercially utilized in Korea. Here, we extracted an Igrich fraction from porcine blood that was then subjected to various in vitro tests, including pathogen growth inhibition, antigenic cross-reactivity, and anti-toxin activity. The porcine immunoglobulin concentrate (PIC) was effectively purified by eliminating other components, such as albumin, and consisted of approximately 63.2±2.9% IgG and 7.2±0.4% IgM on a protein basis. The results showed that it significantly suppressed the growth of pathogenic bacteria, and bound to all tested pathogens, including both gram-positive and gram-negative species, although the degree of activity differed according to strain. The PIC bound to two types of lipopolysaccharide (LPS) obtained from Escherichia coli O111:B4 and Salmonella enterica serotype typhimurium in a concentration-dependent manner. In addition, the PIC restored the proliferation activity of the lymphoblast K-562 cells when co-incubated with pathogenic LPS. These results confirm that the PIC prepared in this study is a potentially valuable functional food material or diet supplement as an alternative to antibiotics that can protect animals from pathogenic bacteria.

목차

Introduction
Materials and Methods
Results
Discussion

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APA

Tae-Hwan Jung,Jae-Hwan Choi,Kyung-Chul Koh,Woo-Min Jeon,Kyoung-Sik Han. (2017).Purification and Anti-pathogenic Properties of Immunoglobulin Concentrates from Porcine Blood. Food Science of Animal Resources, 37 (5), 743-751

MLA

Tae-Hwan Jung,Jae-Hwan Choi,Kyung-Chul Koh,Woo-Min Jeon,Kyoung-Sik Han. "Purification and Anti-pathogenic Properties of Immunoglobulin Concentrates from Porcine Blood." Food Science of Animal Resources, 37.5(2017): 743-751

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