US Patent Number
A method for inhibiting culture agglutination in a fermentation medium including immunoglobulins includes the step of treating a source of immunoglobulins with an enzyme, such as papain, ficin, bromelain and mixtures thereof to hydrolyze the immunoglobulins into immunoreactive peptides having a molecular weight of less than 10,000 Daltons. This is accomplished utilizing ultrafiltration and/or diafiltration techniques. Next, is the collecting of peptides so produced and the adding of the peptides to a growth media for microorganisms useful in fermenting the fermentation medium. This is followed by growing the microorganisms in the inoculated growth media and adding the microorganisms grown in the treated growth media to the fermentation medium. A method for inhibiting the binding activity of mammalian immunoglobulins with an immunogen and inhibitors of the binding activity of immunoglobulins are also disclosed and claimed.
University of Kentucky Research Foundation, Lexington, KY (US)
Hicks, Clair D. and Ustunol, Zeynep, "Method of Inhibiting Binding Activity of Immunoglobulins" (2009). Animal and Food Sciences Faculty Patents. Paper 5.