Anti-urease immunoglobulin (IgY) from egg yolk prevents Helicobacter pylori infection in a mouse model. Issue 1 (1st January 2019)

• Record Type: Journal Article
• Authors: Mony, Tamanna Jahan; Kwon, Hyuck-Se; Won, Mi-Kyoung; Kang, Yeon-Mi; Lee, Su-Hee; Kim, Su-Yeun; Baek, Doo-Yeon; Elahi, Fazle
• Is Part Of: Food and agricultural immunology. Volume 30:Issue 1(2019)
• Page Start: 662
• Page End: 676
• Publication Date: 2019-01-01
• Subjects: Anti-urease Immunoglobin -- egg yolk -- Helicobacter pylori -- mouse model; Immunochemistry -- Periodicals; Food -- Analysis -- Periodicals; Immunoassay -- Periodicals; 616.079
• DOI: 10.1080/09540105.2019.1617251
• Languages: English
• ISSNs: 0954-0105

Abstract

ABSTRACT: Helicobacter pylori ( H. Pylori ) is a potential pathogen found in approximately 50% of the human population, although many infected by it remain asymptomatic. The current treatment regime of it has become less effective because of antibiotic resistance. Accordingly, an alternative treatment with reasonable cost is essential. Urease is an important enzyme that enables the acclimation to harsh acidic conditions in the stomach. IgY implemented therapy is an attractive approach to preventing infection of H. pylori . The present study evaluated the anti-urease IgY effect on the prevention of H. pylori infection. To generate IgY, a 100 ng/ml mixture of purified urease A and B used to immunize Hyline brown hens. Anti-urease IgY was purified from egg yolks and orally administered to SPF C57BL/6 female mice that had been infected with H. pylori . The results demonstrated that anti-urease IgY has greater potential to prevent infection in mice, suggesting a rational therapeutic approach to H. pylori .