Production of Functional Ice Cream Fortified by Immunoglobulin Y against Escherichia coli O157:H7 and Helicobacter Pylori

Abstract

The production of effective functional foods that can increase public health is paramount to scientists. This study aimed to optimize methods for developing bio-ice cream comprising IgY versus Escherichia coli O157 and Helicobacter pylori. Leghorn hens were immunized intramuscularly with antigens. The egg yolk was separated from the egg, and the IgY antibody was then purified using the PEG 6000 method. Maximum IgY was reached in 2 weeks with IgY concentrations of 14.56, 11.46, 16.34, and 6.87 mg/ml for H. pylori, E. coli O157, E. coli + H. pylori, and control, respectively. The results showed that 0.6 mg/ml concentration of IgY had a significant inhibitory effect on bacteria growth using disk diffusion methods. Also, ELISA results showed that IgY activity was reliable and remained active in ice cream for 3 months. According to sensory evaluation, the global acceptance scores and the other attributes revealed the acceptable acceptance of IgY egg yolk ice cream. Consequently, it can be stated that the ice cream matrix can be considered an ideal candidate for carrying antibodies into the host body, as the specific ingredients of the ice cream matrix can appropriately protect IgY antibodies.