免疫牛初乳免疫球蛋白加工处理稳定性的研究
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摘要
免疫乳(Immune milk)是指含有特异性免疫球蛋白的乳汁，能够为机体提供被动免疫保护、调节机体自身免疫反应。免疫牛初乳是一种集营养、保健、食疗于一体的天然功能性食品资源，且安全、健康，为人们所喜爱。近50年来，国内外学者就免疫乳开展了深入的研究，包括免疫乳制备接种程序及其优化，免疫乳生物活性成分理化性质、分离与纯化及结构分析，免疫乳生物学功能及免疫乳产品开发等。免疫牛初乳中含有丰富的免疫活性物质，如免疫球蛋白、乳铁蛋白、溶菌酶、乳过氧化物酶、促生长因子等。通过对这些化合物理化特性和生物学活性等各个方面的研究发现，免疫牛初乳中为机体提供被动免疫保护，具有抗病、治病功能的生物活性成分主要是免疫球蛋白(immunoglobulin，Ig)。免疫牛初乳中特异性的免疫球蛋白不但可预防和治疗由肠道病原微生物引起的腹泻，还可预防和治疗慢性胃炎、呼吸道疾病、龋齿、关节炎、高血压、癌症等疾病，同时具有抗炎症、抗衰老、抗辐射、保护心血管系统的功能。
目前，国内主要采用巴氏消毒法对免疫乳进行杀菌，经浓缩、喷雾干燥获得以免疫球蛋白为主要活性成分的免疫乳制品。但此法获得的免疫乳制品中的活性成分(IgG)在加工过程中极易因受热而变性，进而导致其抗原结合能力下降，影响其在体内发挥免疫调节功能，因此在功能性免疫乳制品的制备过程中，对其生产工艺提出了更高的要求。探索可确保高活性、高稳定性、安全有效发挥作用的免疫球蛋白生产工艺，已经成为乳制品开发领域研究的热点问题。大量研究证明，采用高新技术手段是解决这一难题最有效的方法，如微滤和超高压、真空冷冻干燥技术等。微滤和超高压技术具有冷杀菌优势，不但可以除去原料乳中的病原微生物，还可以保留原料乳原有的风味、营养物质及功能成分，避免热处理对原料乳造成的不良影响。真空冷冻干燥技术应用在食品加工领域中已有多年的历史，技术成熟，并在保存热敏性功能成分方面具有明显的优势。
本研究在免疫牛初乳制备，免疫球蛋白分离、纯化及免疫乳腹泻保护作用研究等前期工作基础上，开展关于免疫牛初乳功能性制品的加工特性研究。主要利用微滤、超高压、真空冷冻干燥、肠溶包埋和IgG活性跟踪等技术手段，筛选并确定出最佳的免疫牛初乳生产工艺，为免疫牛初乳系列产品深层次开发和免疫牛初乳制品质量监控奠定了良好的基础。
本研究作为吉林省科技发展计划项目—“新型功能性乳制品的研制与产品开发研
Immune milk is the milk that contains immunoglobulin (Ig) having high specificity. It provides organism with psssive immune protection and adjusts organism self-immune reaction. Immune milk, a natural functional food resource, founded by people has the function of providing nutritions, keeping healthy and curing Diseaseeases. Lots of researches about immune milk had ben done in domestic and international institutes, including inoculation process of preparing of immune milk, and its optimization, isolation and purification of biological active components in immune milk, physical and biological characteristics and constructure analysis of biological active components in immune milk, and biological function and exploration of related products of immune milk etc. Researches showed that there were abundant immune active substances in immune milk, such as immune globulin, lactoferrin, lysozyme, lactoperoxidase, growth stimulating factor and etc. But as deep researches about physical and biological characteristics and biological activity were done, results showed that the mainly biological active components with function of passive immunal protection, curing Diseaseease was immuneglobulin. Besides preventing and curing diarrhea arising by intestinal pathogenic, the specific immune globulin in immune milk can also prevent and cure chornic gastritis respitatory Diseaseease, dental caries anthritis, hyportension, cancer and so on. Having function of anti-inflammatory, anti-senescence, anti-radiation, immune milk can protect the system of cardiovascular vessel as well.
At present, immune milk products whose active component was Ig was producted by pasteurization, concentration and spray-dry in our country. But the active component (Ig) in the product obtained by this method was easy to be denatured by high tempenature produced dring processing. As its ability of antigen-binding decreased during processing, the immune function of Ig was also decreased. It was necessary for us to push the development of immune milk products by probing a technology which keeps high stability, acitivity and safty of Ig. It seemed that high and new thchnology was the most efficient solution. Microfiltration and super-high pressure technology had the advantage of cold-cterilization, which can not only excluded the pathogenic bacterias, but also remained original flavour and nutrition in raw milk, avoiding bad influence made by thermal treatment. Vaccum Lyophilisation technology had a long history in realms applied in food process and molecule biology. Its mature technology provided obviously advantage in keeping functional components heat-sensitive.
Studies on functional preparations about immune colostrums were done on the base of preparation of immune colostrums, seperation and purification of immune globulin and protective function to diarrhea mice of immune colostrums. Technologies such as microfiltration, super-high pressure,vaccum lyophilisation, intestinal lysis and activitation tracking of IgG antibody were used to screen and determine the optimum production technology of immune colostrums. All of these funded fundation for further exploitation and quality moritoring of immune colostrums products.
As a part of " Study on neotype functional dairy and it producs "which was a science and technology developing plan project of JiLin provine, work as follows was mainly complete and corresponding conclusions were obtained.
1. Both pepsin and trypsin can cause lysis of IgG, but the effective points were different. The
目前，国内主要采用巴氏消毒法对免疫乳进行杀菌，经浓缩、喷雾干燥获得以免疫球蛋白为主要活性成分的免疫乳制品。但此法获得的免疫乳制品中的活性成分(IgG)在加工过程中极易因受热而变性，进而导致其抗原结合能力下降，影响其在体内发挥免疫调节功能，因此在功能性免疫乳制品的制备过程中，对其生产工艺提出了更高的要求。探索可确保高活性、高稳定性、安全有效发挥作用的免疫球蛋白生产工艺，已经成为乳制品开发领域研究的热点问题。大量研究证明，采用高新技术手段是解决这一难题最有效的方法，如微滤和超高压、真空冷冻干燥技术等。微滤和超高压技术具有冷杀菌优势，不但可以除去原料乳中的病原微生物，还可以保留原料乳原有的风味、营养物质及功能成分，避免热处理对原料乳造成的不良影响。真空冷冻干燥技术应用在食品加工领域中已有多年的历史，技术成熟，并在保存热敏性功能成分方面具有明显的优势。
本研究在免疫牛初乳制备，免疫球蛋白分离、纯化及免疫乳腹泻保护作用研究等前期工作基础上，开展关于免疫牛初乳功能性制品的加工特性研究。主要利用微滤、超高压、真空冷冻干燥、肠溶包埋和IgG活性跟踪等技术手段，筛选并确定出最佳的免疫牛初乳生产工艺，为免疫牛初乳系列产品深层次开发和免疫牛初乳制品质量监控奠定了良好的基础。
本研究作为吉林省科技发展计划项目—“新型功能性乳制品的研制与产品开发研
Immune milk is the milk that contains immunoglobulin (Ig) having high specificity. It provides organism with psssive immune protection and adjusts organism self-immune reaction. Immune milk, a natural functional food resource, founded by people has the function of providing nutritions, keeping healthy and curing Diseaseeases. Lots of researches about immune milk had ben done in domestic and international institutes, including inoculation process of preparing of immune milk, and its optimization, isolation and purification of biological active components in immune milk, physical and biological characteristics and constructure analysis of biological active components in immune milk, and biological function and exploration of related products of immune milk etc. Researches showed that there were abundant immune active substances in immune milk, such as immune globulin, lactoferrin, lysozyme, lactoperoxidase, growth stimulating factor and etc. But as deep researches about physical and biological characteristics and biological activity were done, results showed that the mainly biological active components with function of passive immunal protection, curing Diseaseease was immuneglobulin. Besides preventing and curing diarrhea arising by intestinal pathogenic, the specific immune globulin in immune milk can also prevent and cure chornic gastritis respitatory Diseaseease, dental caries anthritis, hyportension, cancer and so on. Having function of anti-inflammatory, anti-senescence, anti-radiation, immune milk can protect the system of cardiovascular vessel as well.
At present, immune milk products whose active component was Ig was producted by pasteurization, concentration and spray-dry in our country. But the active component (Ig) in the product obtained by this method was easy to be denatured by high tempenature produced dring processing. As its ability of antigen-binding decreased during processing, the immune function of Ig was also decreased. It was necessary for us to push the development of immune milk products by probing a technology which keeps high stability, acitivity and safty of Ig. It seemed that high and new thchnology was the most efficient solution. Microfiltration and super-high pressure technology had the advantage of cold-cterilization, which can not only excluded the pathogenic bacterias, but also remained original flavour and nutrition in raw milk, avoiding bad influence made by thermal treatment. Vaccum Lyophilisation technology had a long history in realms applied in food process and molecule biology. Its mature technology provided obviously advantage in keeping functional components heat-sensitive.
Studies on functional preparations about immune colostrums were done on the base of preparation of immune colostrums, seperation and purification of immune globulin and protective function to diarrhea mice of immune colostrums. Technologies such as microfiltration, super-high pressure,vaccum lyophilisation, intestinal lysis and activitation tracking of IgG antibody were used to screen and determine the optimum production technology of immune colostrums. All of these funded fundation for further exploitation and quality moritoring of immune colostrums products.
As a part of " Study on neotype functional dairy and it producs "which was a science and technology developing plan project of JiLin provine, work as follows was mainly complete and corresponding conclusions were obtained.
1. Both pepsin and trypsin can cause lysis of IgG, but the effective points were different. The
引文
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