抽象的

Inhibition effect of camel milk immune proteins against some mastitis-causing bacteria

Rabab M.Madany

ImmunoglobulinG(IgG), immunoglobulinM(IgM) and lactoferrin (LF)were isolated fromcamelmilk using gel filtration and ion exchange chromatography. The isolated proteins were tested for purity using polyacrylamide gel electrophoresis. The IgG and IgM activities were tested using ELISA technique. The inhibitory effect of IgG, IgM and LF was examined alone or in combination against some isolates of mastitis-causing pathogens. Results revealed a positive bacteriostatic effect for LF, IgG and IgMagainst Streptococcus pyogenes, Escherichia coli, Staphylococcus aureus, and Enterobacter aerogenes, when they tested alone. The inhibition rate was markedly varied between LF and antibodies.When IgG or IgMwas added to LF, the inhibition rate was enhanced. Fromthese results it can be concluded that the inhibition effect of such immune proteinsmay explain the pronounced use of camel milk as an antimicrobial agent in many different areas of the world.