Dairy product containing Campylobacter jejuni-specific immunoglobulin antibodies.
Description of the technology offer
Method to obtain cow’s milk “in vitro” active against Campylobacter jejuni.
The possibility of producing milk and milk products treated at low temperatures active against C. Jejuni has been demonstrated. IGs inactivation kinetics were studied as a function of time and found to be pseudo-first order, according to semi-logarithmic plots. The values of decimal reduction time (D) and kinetic constants (k) were determined.
New and innovative aspects
A method to obtain cow’s milk “in vitro” active against Campylobacter jejuni was proposed in the first part of this work. Eleven Holstein adult cows were selected to be injected with a vaccine against Campylobacter jejuni. Blood and milk samples taken after the injection were analysed by means of ELISA to measure the “in vitro” activity of the immunoglobulins (IGs) against the pathogen.
All the cows injected showed an important increase in the IGs activity. The ... read more
Vendor Organization : CORPORACIÓN ALIMENTARIA PEÑASANTA / Spain 
Organization type : Large company
Type of tech offer : Technology
Current Development Status : Research or Experimental
Required business relationship : Technical cooperation - further development
Sector : Food & drink
Domains of Knowledge : Life sciences, Engineering & Technology
Tags : dairy products, milk, Campylobacter jejuni,
| Posted on: 02/03/2010 | Deadline : 10/01/2013 | Active users : 613 | Tech Offer ID : O-172 |
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