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Inhibition of carbohydrate digestion using egg yolk antibody  

홍성길 (㈜바이오랩 기술연구소)
김대원 (㈜바이오랩 기술연구소)
김정원 (한국보건산업진흥원)
이홍석 (㈜바이오랩 기술연구소)
Publication Information
Korean journal of food and cookery science / v.18, no.1, 2002 , pp. 94-100 More about this Journal
Abstract
The dietary carbohydrates are mainly digested and adsorbed at small intestine. We developed a new food additive as an egg yolk antibody(1gY) against maltase, sucrase and sodium dependent g1ucose cotransporter(SGLT) for the regulation of blood glucose level and weight control. The maltase, sucrase and SGLT were purified from porcine small intestine which is very similar to that of human in physiological characteristics. The purification step contained an ultracentrifugation, ion exchange chromatography and hydrophobic chromatography. The hens were immunized by purified protein and the IgY activities against immunized antigens were determined. This antibody obtained from the immunized hen's egg yolks directly inhibited the activities of maltase and sucrase in vitro. And the IgY delayed and decreased the increment of blood g1ucose level after administration of maltose, sucrose and glucose in rat about 30 to 60%. The results of this study suggest that the IgY inhibiting the carbohydrate digestion could be used as functional food materials for weight control and regulation of blood glucose level in diabetes.
Keywords
carbohydrate; IgY; maltase; sucrase; SGLT; functional food; egg yolk;
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