抗金黄色葡萄球菌IgY酶解稳定性及体外抑菌研究

Study on digestion stability and bacteriostatic activity of IgY in vitro against Staphylococcus aureus

摘要: 金黄色葡萄球菌(Staphylococcus aureus)是引起细菌性食物中毒的重要病原菌之一,近年来由金黄色葡萄球菌污染引起的食品安全问题,越来越受到人们的关注。抗金黄色葡萄球菌IgY热稳定性能优良,同时IgY具有较强的耐酸碱能力;IgY虽然对胃蛋白酶有较好的抵抗力,但在胰蛋白酶作用下会失去活性;体外抑菌实验表明IgY对金黄色葡萄球菌具有抑制生长活性,抑菌率达到93.5%;双向琼脂扩散实验检测IgY效价为64。因此,抗金黄色葡萄球菌IgY有望代替抗生素用于细菌感染性疾病的治疗。

Abstract: Staphylococcus aureus was one of the most dangerous pathogenic bacterias for causing food poisoning.Food safety problems caused by staphylococcus aureus had been paid more and more attention in recent years.The stability of IgY against staphylococcus aureus was investigated.The IgY had excellent thermal stability and certain endurance to acid and alkali.IgY showed great resistance to pepsin but sensitivity to trypsin.The activity of IgY was not affected by freeze-thawing, but it would reduce after the treatment of freeze dying.Both test in vitro bacteriostasis and double immunodiffusion test showed the antibacterial activity of IgY to staphylococcus aureus.It was expected to substitute antibiotics in the treatment of bacterial infectious diseases.