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난황 중의 항-Salmonella gallinarum 특이 항체 생성 및 가공 특성
노정해,김미현,김영붕,성기승,이남형,Rho, J.H.,Kim, M.H.,Kim, Y.B.,Sung, K.S.,Lee, N.H. 한국축산학회 2005 한국축산학회지 Vol.47 No.4
Immunization of layers against Salmonella gallinarum(S.G.) which causes fowl typhoid resulted in production of anti-S.G. IgY rich eggs. Water soluble fraction was obtained from egg yolk using various gum solutions such as 0.1%(Sigma C-3889) λ-carrageenan; 1% and 2% cold water soluble carrageenan; 1% and 2% hot water soluble carrageenan; and 1% cold water soluble carrageenan with 1% hot water soluble carrageenan. Among them, λ-carrageenan 0.1% treatment showed a high recovery rate, possessing high IgY contents. In the range of pH 5-9, more than 70 percent of IgY was existent. Moreover, Anti-S.G. IgY was relatively heat-stable. This study revealed that immunoglobulin against fowl typhoid could be produced successfully by layers and the IgY was sustainable to further processing due to its pH and heat stability. IgY is promising to be utilized for prevention and treatment of fowl typhoid in industrial scale. 가금티푸스 유발균인 Salmonella gallinarum 대항하는 항체의 함량이 높은 계란을 생산하기 위해 면역처리 후 산란계의 난황에서 항체를 분리하여 총 IgY와 특수 IgY의 함량의 변화와 그 특성을 조사하였다. 먼저 난황으로부터 항체의 수율과 경제적인 측면을 비교하기 위하여 난황 분리된 난황 25 g을 λ-카라기난(Sigma C-3889) 0.1%, 냉수 가용성(MSC #10387) 1%, 2%, 90℃ 가용성 (MSC #10386) 1%, 2% 및 냉수 가용성(0.1%) : 90℃ 가용성(0.1%) = 1 : 1 1%, 2%로 사용하여 분리하는 하였을 때 λ-카라기난 0.1%, 냉수 가용성 1% 비교적 높은 회수율과 total IgY, specific IgY 함량을 나타내었지만 λ-카라기난 0.1%가 더 나은 것으로 나타났다. Specific IgY는 마지막 백신 접종 후 44주간까지 꾸준히 검출되고 있는 것으로 나타났다. 산도 변화에 의한 total IgY의 잔존 함량을 보면 pH 5-9 범위에서 70% 이상 잔존하며, specific IgY도 pH 4-10에서 74% 이상 존재하여 산에 대하여 대체로 안정적임을 알 수 있었다. 열처리 후 조항체 용액을 total IgY, specific IgY 역가 높게 유지되는 것을 관찰 할 수 있었다. 이로써 난황으로부터의 면역 항체 생산의 가능성이 확인되었고 이러한 IgY는 추출과 가공처리 등에 의해 비교적 안정적인 것으로 나타나 IgY를 이용한 가금티푸스의 예방 또는 치료용의 대량 생산 가능성이 높은 것으로 사료되었다.
김영붕(Y . B . Kim),노정해(J . H . Rho),이남형(N . H . Lee) 한국축산학회 1996 한국축산학회지 Vol.38 No.6
To establish on the shelf-life of pork, vacuum-packaged imported chilled pork(Butt and Ham) were purchased from 2 american compaines(M. Co. and I. Co.). The samples were transported by air and stored at 4±1℃ and 0±1℃, respectively. The chemical composition, total microbes, anaerobic microbes, coliform colony count, volatile basic nitrogen(VBN) and sensory evaluation were determined. In the case of vacuum-packaged chilled pork, the date reaching to 10^6 of total microbes at 4±1℃ was 34 days after slaughtering, for pork from I. Co. and 37 days for M. Co.. At 0±1℃, however, it was 41 days for I. Co. and 48 days for M. Co. Under the storage at 4±1℃, VBN of M. Co. pork reached to 26.0±3.8㎎ % after 41 days and I. Co. pork reached to 19.6±1.4 ㎎% after 34 days, while that of M. Co. after 41 days over 20.0 ㎎% at 0±1℃. The sensory scores of freshness and odor were less than 4, for pork from both I. Co. and stored at 4±1℃ for 37 days and M. Co. stored for 41 days. Those scores of I. Co. pork stored for 41 days and M. Co. pork stored for 55 days under 0±1℃ were also less than 4. Therefore, the shelf life of vacuum-packaged imported chilled pork from I. Co. was 31 days and M. Co. was 38 days after slaughtering at 4±1℃. While that of pork from I. Co. was 38 days after slaughtering and M. Co. was SS days, at 0±1℃.
김영붕(Y . B . Kim),김용수(Y . S . Kim),노정해(J . H . Rho),성기승(K . S . Sung),윤칠석(C . S . Yoon),이남형(N . H . Lee) 한국축산학회 1996 한국축산학회지 Vol.38 No.4
To establish the shelf-life of beef, vacuum-packaged imported chilled beef(chuck and knuckle) was purchased from 2 American companies(M. Co. and I. Co.). The samples were transported by air and stored at 4±1℃ and 0±1℃, respectively. The chemical composition, total microbes, anaerobic microbes, coliform colony count, drip loss, TBA value, volatile basic nitrogen(VBN) and sensory evaluation were determined. Since drip loss and TBA value do not show a direct influence on the shelf-life of beef, the microbial changes, VBN and sensory evaluation were focused. In the case of vacuum-packaged chilled beef, the time needed to reach 10^6 total microbes at 4±1℃ was 27 days after slaughtering, for beef from I. Co. and 30 days for M. Co. At 0±1℃, however, it was 62 days for I. Co. and 72 days for M. Co. Under the storage at 4±1℃, VBN of both I. Co. and M. Co. beef reached to 20.1㎎% after 37 days, while that of M. Co. after 83 days was 20.6㎎g% at 0±1℃. The sensory scores of freshness and odor were less than 4 for beef from both I. Co. and M. Co. stored at 4±1℃ for 37 days. Those scores of 1. Co. beef stored for 62 days and M. Co. beef stored for 72 days under 0±1℃ were also less than 4. Therefore, the shelf life of vacuum-packaged imported chilled beef from I. Co. and M. Co. was 37 days after slaughtering at 4±1℃, while that of beef from I. Co. was 62 days after slaughtering and that from M. Co. was 72 days, at 0±1℃.