微膠囊化牛初乳及乳清之Immunoglobulin G對Pepsin與Trypsin之耐受性及E. coli O55: B5脂多醣作用之研究

Tolerance to Pepsin and Trypsin and Reaction to E. coli O55: B5 Lipopolysaccharides of Immunoglobulin G in Microencapsulated Bovine Colostrums and Whey

江淑華(Shu-Hua Chiang) ； 沈子偉(Tzu-Wei Shen) ； 陳志瑋(Chih-Wei Chen) ； 王秀育(Shiu-Yu Wang) ； 張基郁(Chi-Yue Chang)

《科學與工程技術期刊》 6卷1期 (2010/03) Pp. 27-35

https://doi.org/10.7117/JSET.201003.0027

摘要

本研究以取自母牛分娩後第二至四天分泌且等體積混合的乳汁作爲材料，以阿拉伯膠、β-環狀糊精和幾丁聚醣之10%水溶液，依1:4體積比和牛初乳或乳清混合，以冷凍及噴霧乾燥法進行微膠囊化，並探討胃腸道蛋白酶及微生物脂多醣對微膠囊化初乳與乳清免疫球蛋白G(immunoglobulin G, IgG)活性之影響。結果顯示冷凍乾燥法所得之微膠囊化初乳其IgG活性比噴霧乾燥法所得者高。在胃腸道蛋白酶耐受性方面，以阿拉伯膠及β-環狀糊精微膠囊化之初乳經胃蛋白酶作用2小時後，其IgG殘存活性較未微膠囊化者分別高出9.8及7.6%，再經胰蛋白酶作用4小時後，有、無微膠囊化處理則無顯著之差異性；而微膠囊化對乳清之胃蛋白酶及胰蛋白酶耐受性則無顯著影響。在與微生物脂多醣作用方面，E.coliO55:B5與初乳或乳清之IgG有抗原－抗體親和性反應，而以阿拉伯膠微膠囊化者，在經過胃蛋白酶作用後，其與E.coliO55:B5脂多醣作用後之IgG活性較未微膠囊化者高。

關鍵字

牛初乳 ； β-環狀糊精 ； 幾丁聚醣 ； 阿拉伯膠 ； 免疫球蛋白G IgG ； 微膠囊化

並列摘要

In this study, bovine colostrums collected from the second to the fourth days postpartum were mixed by equal volume and used as raw materials. A 10 % aqueous solution of gum arabic, β-cyclodextrin or chitosan was added to an equal volume of colostrums or whey, and microencapsulated via freeze-drying and spray-drying methods. The effects of pepsin and trypsin as well as lipopolysaccharides (LPS) from E. coli (serotype O55:B5) on the Immunoglobulin G (IgG) activity of microencapsulated colostrums and whey were investigated. The results showed that the colostrums prepared through freeze-drying had a higher IgG activity than those prepared via spray-drying. The results for the pepsin and trypsin tolerance tests, under hydrolysis of the pepsin for 2 hours, indicated that the residual IgG activities of the microencapsulated colostrums with gum arabic and β-cyclodextrin were higher by 9.8 and 7.6%, respectively, than those of the non-microencapsulated colostrums. After further hydrolysis by trypsin for 4 hours, no significant differences were found between microencapsulated and non-microencapsulated colostrums. However, the hydrolysis of pepsin and trypsin did not significantly affect the IgG residual activity of the microencapsulated whey. The reaction of LPS from E. coli O55:B5 revealed an antigen-antibody affinity with the IgG of the colostrums and the whey. However, after the hydrolysis of the pepsin and the reaction with the LPS, the microencapsulated colostrums in the gum arabic were found to have higher IgG activity than the non-microencapsulated colostrums.

並列關鍵字

bovine colostrums ； β-Cyclodextrin β-CD ； chitosan ； gum arabic ； immunoglobulin G IgG ； microencapsulation