Stabilization of immunoglobulins at low pH

Details Stabilization of immunoglobulins at low pH Stabilization of immunoglobulins at low pH

2007-05-22

2007-05-22

Kennedy, Sharon E. (Department: 1615)

Drug, bio-affecting and body treating compositions

Whole live micro-organism, cell, or virus containing

Bacteria or actinomycetales

C424S439000, C424S130100, C424S750000, C514S054000

Reexamination Certificate

active

10362358

ABSTRACT:
The present invention provides a method of stabilizing immunoglobulins in a solution having a pH below 4 by adding cereals or hydrolysed cereal products in an amount sufficient to prevent degradation. The present invention also provides a health drink or sports drink comprising immunoglobulins in a solution having a pH of 2.7–3.8 containing cereals or hydrolysed cereal products in an amount sufficient to prevent degradation of the immunoglobulins.

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Chen et al., Effect of Thermal Protectants on Bovine Milk IgG, 1998, J Agric. Food Chem., 46, 3570-3576.

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