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Article: Suppressive Effect of Functional Drinking Yogurt Containing Specific Egg Yolk Immunoglobulin on Helicobacter pylori in Humans
- Article from:
- Journal of Dairy Science
- Article date:
- December 1, 2004
- Author:
CopyrightCopyright American Dairy Science Association Dec 2004. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Helicobacter pylori is a human pathogen that infects over 50% of the population worldwide. It is the most important etiologic agent of gastroduodenal ulcers and malignancies. Helicobacter pylori urease enzyme is considered the main factor for the organism's colonization in the gastroduodenal mucosa. Hens immunized with the purified urease produce a highly specific anti-if. pylori urease immunoglobulin (IgY-urease) in their egg yolks. Immunoglobulin Y-urease was stable at 60 to 65°C for 30 min and at pH 4.0 for 7 h. Its activity was lost at 80°C for 20 min and at pH 2 for 4 h. Specially designed functional drinking yogurt containing Lactobacillus acidophilus and Bifidobacterium ...
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