References
- Akita, E. M. and Nakai, S. (1992) Immunoglobulin from egg yolk; isolation and purification. J. Food Sci. 57, 629-634 https://doi.org/10.1111/j.1365-2621.1992.tb08058.x
- Andrews, A. T., Anderson, M, and Goodnough, P. W. (1987) A study of heat stabilities of number of indigenous milk enzymes. J. Dairy Res. 54, 237-246 https://doi.org/10.1017/S0022029900025371
- Bjorck, L., Rosen, C., Marshall, V., and Reiter, B. (1975) Antibacterial activity of the lactoperoxidase system in milk against Pseudomonas and other gram negative bacteria. Appl. Microbiol. 30, 199-204
- De Ceuninck, F., Pastoureau, P., agnellet, S., Bonnet, J. and Vanhoutte, P. M. (2001) Development of an enzyme-linked immunoassay for the quantification of YKL-40(cartilage gp-39) in guinea pig serum using hen egg yolk antibodies. J. Immunol. Methods 252, 153-161 https://doi.org/10.1016/S0022-1759(01)00352-0
- Clarke, J. R., Marquardt, R. R., Frohlich, A. A. and Pitura, R. J. (1994) Quantification of ochratoxin A in swine kid-neys by enzyme-linked immunosorbent assay using a simp-lified sample preparation procedure. J. Food Protect. 57, 991-995
- De wit, J. N. and van Hooydonk, A. C. M. (1966) Structure, function and applications of lactoperoxidase in natural antimicrobial systems. Neth. Milk Dairy J. 50, 227-244
- Earnshaw, R. G., Banks, J. G., Derise, D., and Francotte, C. (1989) The preservation of cottage cheese by an activated lactoperoxidase system. Food Microbiol. 6. 285-288 https://doi.org/10.1016/S0740-0020(89)80010-3
- Farkey, N. Y. and Imafidon, G. I. (1995) Thennal dena-turation of indigenous milk enzyme. In Heat Induced Change in Milk, 2nd ed., International Dairy, Federation, Brussels, I. 9501, pp. 331-348
- Frazier, W. C. (1988) Preservation by drying In Food Microbiology, Frazier, W. C.(ed), McGraw-Hill, NY, USA, pp. 125-131
- Gassmann, M., Thommes, P., Weiser, T., and Hubscher, U. (1990) Efficient production of chicken egg yolk antibodies against a conserved mammalian protein. FASEB J. 4, 2528-2532
- Griffiths, M. W. (1986) Use of milk enzymes as indices of heat treatment. J. Food Prot. 49, 696-705
- Jenness, R. (1982) Inter-species comparison of milk protein. In Developments in dairy chemistry-I, Fox, P. F.(ed) App. Sci. Pub. London, England, pp.87-114
- Karnau, D. N., Doores, S., and Pruitt, K. M. (1990) Enhanced thermal destruction of Listeria monocytogenes and Staphylococcus aureus by the lactoperoxidase system. Appl. Environ. Microbiol. 56, 2711-2716
- Kennedy, M., O'rourke, A. L., Mclay, J., and Simmonds, R. (2000) Use of ground beef model to assess the effect of the lactoperoxidase system on the growth of Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus in red meat. Inter. J. Food Microbiol. 57, 147-158 https://doi.org/10.1016/S0168-1605(99)00208-1
- Kim, C. H., Lee, K. W., Baick, S. C., and Moon, J. W. (1996) Inhibition of acid production in gel type yogurt by the lactoperoxidase system. Korean J. Food Technol. 28, 736-742
- Knekt, P., Jarvinen, R., Dich, J., and Hakulinen, T. (1999) Risk of colorectal and other gastro-intestinal cancers after exposure to nitrate, nitrite and N-nitroso compounds: a follow-up study. Int. J Cancer 80, 852-856 https://doi.org/10.1002/(SICI)1097-0215(19990315)80:6<852::AID-IJC9>3.0.CO;2-S
- Larsson, A., Balow, R., Lindahl, T. L., and Forsberg, P. (1993) Chicken antibodies: taking advantage of evolution -a review. Poult. Sci. 72, 1807-1812 https://doi.org/10.3382/ps.0721807
- Lee, S. B., Choi, S. H., and Baek D. Y. (1999) Immunogical characteristics of anti-lactoferrin IgY and immunoassay of lactoferrin in milk. Korean J. Dairy Sci. 21, 299-304
- Lee, S. B., Mine, Y., and Stevenson R. M. W. (2000) Effects of hen egg yolk immunoglobulin in passive protection of rainbow trout against Yersinia ruckeri. J. Agri. Food Chem. 48, 110-115 https://doi.org/10.1021/jf9906073
- Nakada, M., Dosako, S., Hirano, R., Ooka, M., and Naka-jima, I. (1966) Lactoperoxidase suppresses acid production in yoghurt during storage under refrigeration, Int. Dairy J. 6, 33-42 https://doi.org/10.1016/0958-6946(94)00053-0
- Ouchterlony, O. and Nilsson, L. A. (1978) Immunodiffusion and immunoelectrophoresis. In Handbook of Experimental Immunology, 3rd. ed., Weir D.M.(ed.), Chapter 19. Blackwell Sci. Publ., Oxford
- Pellegrino, L., Resmini, P., and Luf, W. (1995) Asse-ssment( indices) of heat treatments of milk, In Heat Induced Change in Milk, International Dairy, Federation S. I. 9501(2nd ed.), Brussels, pp. 695-705
- Reiter, B. (1985) The lactoperoxidase system of bovine milk. In The lactoperoxidase System, Chemistry and Biological Significance, Pruitt, K. M. and Tenovuo, J. O. (eds), Marcel Dekker, NY, pp. 123-142
- Sauer, M. J. and Foulkes, J. A. (1985) Principles of enzyme immunoassay. In Immunoassay in Food Analysis, Morris, B. A. and Clifford, M. N.(eds). Elsevier Applied Sci. Publ., London and NY, pp. 53-72
- Shin, K, Hayasawa, H., and Lonnerdal, B. (2001) Purifi-cation and quantification of lactoperoxidase in human milk with use of immunoadsorbents with antibodies against recombinant human lactoperoxidase. Am. J. Clin. Nutr. 73, 984-989
- Tenovuo, J. O. (1985) The peroxidase system in human secretions. In The lactoperoxidase System, Chemistry. and Biological Significance. Pruitt, K. M. and Tenovuo, J. o.(eds), Marcel Dekker, NY, pp. 101-122
- Wolfson, L. M, Sumner, S. S., and Froning, G. W. (1994) Inhibition of Salmonella thphimurium on poultry by the lactoperoxidase system. J. Food Saf. 14, 53-62 https://doi.org/10.1111/j.1745-4565.1994.tb00583.x