抗体を食べる : 卵黄抗体(IgY)と感染症の予防

The IgG found in blood serum of hen is known to transfer to yolk of egg laid by the hen to give acquired immunity to the offspring. The antibody in egg yolk has been referred to as IgY. At present, a tremendous number of hens are being systematically immunized with several antigens (vaccination) to protect the hens from infectious diseases, and managed to lay eggs as scheduled for commercial transaction. Hen eggs, therefore, are now considered to be a potential source of a large-scale production of antibody (IgY). An important application of IgY is for passive immunization therapy in which the specific binding ability to the antigens (pathogens, venoms, etc.) serves to neutralize the biological activities of those antigens. Passive immunization seems to be one of the most valuable application of antibody in which pathogen-specific IgY is administered to individuals to result in prevention from infectious diseases. In this article, passive immunization tests using IgY in order to prevent rotavirus diarrhea, dental caries, and fish disease are introduced. The antigen-specific IgY has now been able to prepare in an industrial scale from eggs laid by the hens immunized with selected antigens. Therefore, eating antibodies (IgY) will be practical for prevention of infectious diseases

キラヤサポニン経口投与による自然免疫の活性化効果

Quillaja saponin (QS) is a food ingredient that contains triterpenoid saponins extracted from the cortex of the South American tree (Quillaja saponaria Molina), a member of the family Rosaceae. Aqueous extracts from the bark of the tree have world widely been used as an emulsifier and a foaming agent, par-ticularly in soft drinks. The present study examined an immunological function of QS as an activating agent for macrophage that is a principal phagocyte in natural immunity to prevent host from infectious pathogens. After 24 hours of oral administration of QS to mice (dose:0.5 mg/kg), both chemotactic and phagocytic activities of the macrophage prepared from either spleen cells or peritoneal exudate cells of mice tested were increased by 2-7 times in comparison to those of control mice. In addition to these results, the mice orally administered the QS shown much higher survival rate for 5 days (80%) than that of control mice (30%), when these mice were infected withE.coli (C11 strain) by intraperitoneal injection after 24hours of the oral administration of the QS. Since QS is a food additive used in the food industry, these results in the present study might lead to develop new physiological functional foods that activate natural immunity. Thus, taking foods containing QS might prevent human, especially elder people whose natural immunity is weaken by aging, from many infectious diseases

たまご醤油の調製に関する研究 第2報 : ピザ台への麹菌培養と卵白液の醤油化

This research was aimed to produce a fermented egg white sauce that taste strong umami by use of pizzacrusts as a solid medium for koji cultivation. Pizza crusts were made from dough of bread flour and glutenpowder with yeast, and cut into small pieces about 5mm square sections. After adjusting moisture content at45%, Aspergillus oryzae was cultured on the pizza crusts. A. oryzae favorably grew into the crusts, because ofporous structure of the crusts. Enzyme activities of protease, acidic carboxypeptidase and amylase extractedfrom the crust koji were 2-3 times higher than those of usual Koji cultivated on delipidated soybean and wheat.The crusts koji were mixed with liquid egg white and salt to prepare egg white moromi (16% NaCl) for fermentation. Formol nitrogen and total amino acid content of the crusts moromi were gradually increased from0.12% and 0.37% at start to 0.93% and 8.8% at 6 months, respectively, resulting in much amino acid producedby degradation of proteins by enzymes in koji. The moromi at 6 months was filtered and sterilized to obtain afermented egg white sauce. The glutamic acid content of the egg white sauce was about 1.6%. This value wasabout 2 times higher comparing to that of soy sauce commercially available.It was revealed by sensory evaluation that pizza crusts koji with 16% salted liquid egg white produced fermented egg white sauce with unique egg flavor, much umami taste, and lighter color comparing to that ofusual soy sauce. Moreover, egg proteins were completely decomposed to peptides or amino acid, which couldnot be detected by an egg allergy detection ELISA kit in the fermented egg white sauce at 6 months. It might bethe first to utilize pizza crust to ferment A. oryzae. It also might be the first to use the crust koji with liquid eggwhite and salt during fermentation of egg white sauce. The egg white sauce will be a new fermented seasoningin our dietary life as well as in food industry

北大路魯山人の卵かけご飯 : おいしさの客観的評価

Mr. Rosanjin Kitaouji, who was known as a famous Japanese gourmet, culinarian as well as potter, recommended his special recipe for the typical Japanese egg dish, rice with raw egg. He stated that egg dish is made more delectable using shell egg warmed by holding in palms for 30 minutes before mixing with rice. The purpose of this research was to determine by sensory evaluation if his recipe increases taste favorably. Egg samples were prepared with three different temperatures (8℃, 35℃, and 55℃) in order to evaluate how temperature of shell egg influences the taste of the dish. The egg (8℃) sample was kept in the refrigerator. The egg (35℃ & 55℃) was prepared by incubating the refrigerated egg at 35℃ or 55℃ in a water bath for 30 minutes, respectively. The egg (35℃) sample is considered to be equivalent to Rosanjin' s recipe.Sixty volunteers ranked three dishes prepared with medium size eggs of temperatures of 8℃ , 35℃ , and 55℃ without being informed of the different temperatures. Each shell egg sample was cracked and mixed with 150g of steamed rice at 86℃ in a bowl when serving. Dishes prepared with 35℃ and 55℃ eggs were evaluated as tastier than with 8℃ egg (p < 0.05) by the multiple means comparison procedure for the ranked data. However, no difference was found between dishes prepared with 35℃ and 55℃ eggs. Most volunteers sensed more umami and sweetness in dishes prepared with warmed eggs than with refrigerated eggs, although they were not informed of temperature differences. Recent research has shown that signals of sweet taste receptor increase with increasing temperature. Since umami taste receptor is quite similar to the sweet taste receptor, its susceptibility increases with increasing temperature. Mr. Rosanjin Kitaouji, with his sensitive gustation, found the taste of the egg dish preferable when prepared with warmed eggs. This research has proven with sensory evaluation for the first time that rice with raw eggs prepared by Rosanjin' s recipe is tastier than when prepared by the general recipe

たまご醤油の調製に関する研究

It has been estimated about 500,000 tons of hen's eggs were utilized in food processing annually in Japan. Because of the use of egg yolk has been much higher than that of egg white in the food industry, a large quantity of surplus egg white remained as frozen egg white. Hence, it is worth to develop the use of egg white to normalize the balance for the utilization of egg components. In this report, we demonstrated the preparation of a fermented seasoning sauce in which egg white, whole egg or egg yolk liquid was added to soy sauce koji with large amount of salt. The soy sauce koji is a material that Aspergillus orizae was grown on mixtures of delipidated soy and roasted wheat grain. The salt and protein concentration in each egg component with koji mixture was adjusted to 15.8-16.1% and 12.5-13.0%, respectively, at the start of fermentation. During the fermentation for 6 months, total amino acids % in the supernatant of each mixture was increased to around 10%, with an exception that the value for egg yolk sauce was only 3.6%. The umami taste and flavor of the egg sauce are comparable and characteristic to that of the soy sauce. Moreover, color of the egg sauce is much lighter than that of the soy sauce卵白液や全卵液を用いた醤油は,従来の醤油麹のみを使用した対照醤油に対し,もろみの量を約2倍に増量しても同等の旨味をもつ醤油が得られた。　卵白液を含む醤油のホルモール態窒素量は約1.0%まで増加した。また,ペプチド鎖平均鎖長は,熟成前は約10で,熟成とともに約2まで分解された。　醗酵熟成中,鶏卵のタンパク質が醤油麹のプロテアーゼにより分解された結果,熟成期間6ヶ月目の卵白を含む醤油のアミノ酸総量は,約10%と対照醤油と同等の値を示した。卵白醤油はアミノ酸総量が高く,旨味や甘味の強い醤油となった。また,熟成期間6ヶ月目の波長550nmにおける吸光度は卵白醤油の色調が顕著に薄かった。以上の結果,卵白を用いたたまご醤油は経済的にも優れ,独特の風味と薄い色調を持ち合わせた,新規の醗酵調味料としての利用が期待できる

Molecular Characteristics of Extended-Spectrum Beta-Lactamases and qnr Determinants in Enterobacter Species from Japan

The incidence of extended-spectrum β-lactamases (ESBLs) has been increasing worldwide, but screening criteria for detection of ESBLs are not standardized for AmpC-producing Enterobacteriaceae such as Enterobacter species. In this study, we investigated the prevalence of ESBLs and/or AmpC β-lactamases in Japanese clinical isolates of Enterobacter spp. and the association of plasmid-mediated quinolone resistance (PMQR) determinants with ESBL producers. A total of 364 clinical isolates of Enterobacter spp. collected throughout Japan between November 2009 and January 2010 were studied. ESBL-producing strains were assessed by the CLSI confirmatory test and the boronic acid disk test. PCR and sequencing were performed to detect CTX-M, TEM, and SHV type ESBLs and PMQR determinants. For ESBL-producing Enterobacter spp., pulsed-field gel electrophoresis (PFGE) was performed using XbaI restriction enzyme. Of the 364 isolates, 22 (6.0%) were ESBL producers. Seven isolates of Enterobacter cloacae produced CTX-M-3, followed by two isolates producing SHV-12. Two isolates of Enterobacter aerogenes produced CTX-M-2. Of the 22 ESBL producers, 21 had the AmpC enzyme, and six met the criteria for ESBL production in the boronic acid test. We found a significant association of qnrS with CTX-M-3-producing E. cloacae. The 11 ESBL-producing Enterobacter spp. possessing blaCTX-M, blaSHV, or blaTEM were divided into six unique PFGE types. This is the first report about the prevalence of qnr determinants among ESBL-producing Enterobacter spp. from Japan. Our results suggest that ESBL-producing Enterobacter spp. with qnr determinants are spreading in Japan

The GEOTRACES Intermediate Data Product 2014

The GEOTRACES Intermediate Data Product 2014 (IDP2014) is the first publicly available data product of the international GEOTRACES programme, and contains data measured and quality controlled before the end of 2013. It consists of two parts: (1) a compilation of digital data for more than 200 trace elements and isotopes (TEIs) as well as classical hydrographic parameters, and (2) the eGEOTRACES Electronic Atlas providing a strongly inter-linked on-line atlas including more than 300 section plots and 90 animated 3D scenes. The IDP2014 covers the Atlantic, Arctic, and Indian oceans, exhibiting highest data density in the Atlantic. The TEI data in the IDP2014 are quality controlled by careful assessment of intercalibration results and multi-laboratory data comparisons at cross-over stations. The digital data are provided in several formats, including ASCII spreadsheet, Excel spreadsheet, netCDF, and Ocean Data View collection. In addition to the actual data values the IDP2014 also contains data quality flags and 1-? data error values where available. Quality flags and error values are useful for data filtering. Metadata about data originators, analytical methods and original publications related to the data are linked to the data in an easily accessible way. The eGEOTRACES Electronic Atlas is the visual representation of the IDP2014 data providing section plots and a new kind of animated 3D scenes. The basin-wide 3D scenes allow for viewing of data from many cruises at the same time, thereby providing quick overviews of large-scale tracer distributions. In addition, the 3D scenes provide geographical and bathymetric context that is crucial for the interpretation and assessment of observed tracer plumes, as well as for making inferences about controlling processes

Improving Emulsifying Properties of Egg White Protein by Partial Hydrolysis Combined with Heat Treatment

The present study investigated proteolysis combined with heat treatment to make hen Egg White (EW) anefficient emulsifier. EW was hydrolyzed by protease (Thermoase®) at various Enzyme Concentrations (EC) (w/w,0.1%, 0.2%, 0.4%, 0.8%), followed by heating at 90°C for 8 min. Results showed that optimal emulsifying abilityand stability, determined by measurement of emulsion turbidity, were obtained when EC was 0.4%, followed byheat treatment at 90°C. The hydrolysate thus prepared had higher emulsifying ability and stability than either nativeegg white (nEW) or small molecular weight EW peptides (Runpep®), close to the properties of Egg Yolk (EY)which was a reference as a food emulsifier. Surface hydrophobicity (H0) was found to be linearly related to theemulsifying activity and stability of hydrolyzed egg white proteins

A Comparative Study on Egg Yolk IgY Production with Different Adjuvants and their Inhibitory Effects on Staphylococcus aureus

Objectives: Atopic dermatitis (AD) is one of the most common skin disorders in infants and children and is often aggravated by increased Staphylococcus aureus (S. aureus) colonization. An inhibitory effect of a specific egg yolk antibody (IgY) on S. aureus growth was demonstrated in this study. Furthermore, the effects of water- or oil-based adjuvants on the preparation of anti-S. aureus IgY and hen immunization were compared. Methods: Hens were immunized intramuscularly with formalin-killed S. aureus mixed with either a water-soluble polysaccharide λ-carrageenan, oil-based Freund&apos;s complete adjuvant (FCA), or Freund&apos;s incomplete adjuvant (FIA). Anti-S. aureus IgYs (FIA-IgY, FCA/FIA-IgY, and λCarra-IgY) were purified from the egg yolk of immunized hen eggs, and the activity of the IgY against S. aureus antigen was measured by ELISA. The proportion of each IgY that was absorbed by S. aureus was also determined. Then, the effect of purified anti-S. aureus IgY on S. aureus growth inhibition was investigated in vitro. Results: The yolk of eggs and purified FIA-IgY from the FIA group showed the highest antibody activity, followed by FCA/FIA-IgY and λCarra-IgY. The proportion of each IgY that was absorbed by S. aureus antigen was as follows: FIA-IgY (18.1%), FCA/FIA-IgY (12.9%), and λCarra-IgY (7.0%). Only FIA-IgY significantly inhibited S. aureus growth in liquid medium. Conclusion: A specific IgY that was produced using the FIA adjutant inhibited S. aureus growth. Although water-soluble λ-carrageenan showed an adjuvant effect on anti-S. aureus IgY induction in egg yolk, but did not inhibit S. aureus growth. The use of the oil adjuvant FIA was necessary in the preparation of anti-S. aureus IgY as a treatment for AD symptoms