文章基本信息

标题：Immunoglobulin: A Natural Way to Suppress Helicobacter pylori in Humans
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作者：Adham M. Abdou ; Manal M. E. Ahmed ; Yusuke Yamashita 等
期刊名称：Health
印刷版ISSN：1949-4998
电子版ISSN：1949-5005
出版年度：2014
卷号：6
期号：8
页码：781-791
DOI：10.4236/health.2014.68100
出版社：Scientific Research Publishing
摘要：The use of immunoglobulin is successfully applied in different areas of research, diagnostics, medical application and biotechnology. Egg yolk immunoglobulin (IgY) can successfully compete with immunoglobulin (IgG) produced in the blood of mammals. Recently, successful progresses have been achieved in Japan through industrialization of IgY technology. Using IgY has been shown to provide a safer, more efficient and less expensive method for managing disease-causing pathogens. Helicobacter pylori (H. pylori), a spiral Gram-negative microaerophilic pathogen, it infects over 50% of the population worldwide, and is recognized as the etiologic agent of gastritis, peptic ulcer, and has been linked to the development of gastric adenocarcinoma and mucosa associated lymphoid tissue lymphoma. It is found that urease is the most abundant protein of H. pylori. Urease is recognized as an essential factor in the organism colonization of the gastric mucosa. The eradication of H. pylori by administration of oral antimicrobials is not always successful and may be associated with adverse effects. Therefore, several treatment regimens have emerged to cure H. pylori infection. Accordingly, a novel approach in prevention and reduction of H. pylori infection has been reported based on production of urease-specific immunoglobulin that can suppress the bacterial colonization through urease-binding by anti-H. pylori urease IgY (IgY-urease). The use of IgY against a pathogenic factor of H. pylori will be a prudent way to suppress the infection.
关键词：Immunoglobulin; Egg Yolk Immunoglobulin (IgY); <i>Helicobacter pylori</i>; Urease; Food Ingredient