SOFT-COOKED EGGS CONTAINING EGG YOLK ANTIBODY AGAINST PATHOGENIC BACTERIA AND VIRUS, USEFUL FOR TREATMENT AND PREVENTION OF INFLAMMATION, ULCER, DIARRHEA OR FOOD POISONING
AHN, TAE YOUNG,KIM, JEONG WOO,LEE, KYUNG HWA,YANG, SI YONG
申请号：
KR20030065835
公开号：
KR20050011639(A)
申请日:
2003.09.23
申请国别(地区):
韩国
年份:
2005
代理人:
摘要：
PURPOSE: Soft-Cooked Eggs containing an egg yolk antibody against pathogenic bacteria and virus obtained by inoculating an antibody against pathogenic bacteria and virus and then immunizing are provided. The product is minimized in the loss of potency of the egg yolk antibody and useful for treatment and prevention of inflammation, ulcer, diarrhea or food poisoning. CONSTITUTION: The soft-cooked egg contains an egg yolk antibody against pathogenic bacteria and virus. The soft-cooked egg is prepared by steaming eggs at 50 to 80deg.C for 10 to 40min and adding with a sweetening agent. The pathogenic bacteria and virus are pathogenic bacteria and virus which cause inflammation, ulcer, diarrhea or food poisoning in the stomach or intestine. The pathogenic bacteria contain at least one selected from the group consisting of Helicobacter, Escherichia coli and Salmonella, the virus is rotavirus. The Helicobacter contains one or more selected from the group consisting of Helicobacter pylori, Helicobacter pullorum sp.,
