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牛血igg
相关语句
  bovine serum igg
     Under 30℃, it showed that bovine colostrum IgG, bovine serum IgG and swine serum IgG inhibited respectively the three germs to some extent, and the antibacterial effect of those IgG in 12h culture was more remarkable.
     30℃恒温培养下,牛初乳IgG、牛血IgG及猪血IgG对以上三种菌均具有一定抑制作用,12h的抑菌效果更显著。
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  “牛血igg”译为未确定词的双语例句
     A solidifying yoghurt containing these immunoreactive IgG could be prepared here although degraded pattern of milk proteins changed notably during the mixture fermentation, αs-casein and β-casein acted as the main degraded milk proteins resulted from enhancing IgG ingredients from bovine serum or swine serum and egg yolk respectively.
     虽然添加不同IgG基料后均可制备含有活性IgG的凝固型酸奶,但显著改变双菌发酵过程中乳源蛋白质的降解模式,添加牛血IgG,猪血IgG或者鸡蛋类IgY基料后,αs-酪蛋白和β-酪蛋白相应为发生降解的主要乳源蛋白。
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  相似匹配句对
     Amino acid anal ysls of bovine blood protein hydrolysate
     蛋白水解物的氨基酸分析
短句来源
     Measurement of IgG in Bovine Colostrum
     初乳免疫球蛋白(IgG)的测定
短句来源
     Purification of copper zinc superoxide dismutase from bovine erythrocytes
     超氧化物歧化酶的纯化
短句来源
     Study on Thermal and Thermal Chemical Denaturation of Bovine Immunoglobulin G
     IgG热化学变性和热变性的研究
短句来源
     Study on the separation of IgG the method of ultrafiltration
     超滤法分离清中IgG的研究
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This study was mainly focused on effect of the mixture fermentation of Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus on Immunoglobulin G from different sources, bovine colostrum, bovine serum, swine serum and egg yolk. Contact molecules of these IgG sources, natural or denatural, were confirmed not to be degraded in a common fermentation course by SDS PAGE. Bovine colostrum or serum IgG and Chicken yolk IgG (chicken IgY) were analyzed quantitatively by RID and ELISA...

This study was mainly focused on effect of the mixture fermentation of Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus on Immunoglobulin G from different sources, bovine colostrum, bovine serum, swine serum and egg yolk. Contact molecules of these IgG sources, natural or denatural, were confirmed not to be degraded in a common fermentation course by SDS PAGE. Bovine colostrum or serum IgG and Chicken yolk IgG (chicken IgY) were analyzed quantitatively by RID and ELISA respectively and no loss of IgG immunoreactive activity were found. A solidifying yoghurt containing these immunoreactive IgG could be prepared here although degraded pattern of milk proteins changed notably during the mixture fermentation, αs-casein and β-casein acted as the main degraded milk proteins resulted from enhancing IgG ingredients from bovine serum or swine serum and egg yolk respectively.

研究了酸奶嗜热链球菌和保加利亚乳杆菌双菌混合发酵过程对牛初乳IgG,牛血IgG,猪血IgG和鸡蛋黄IgY的影响。聚丙烯酰胺凝胶电泳(SDS-PAGE)证实,常规的双菌发酵不会致使上述4种IgG分子降解,分别采用琼脂单向免疫扩散法(RID)和酶联免疫吸附法(ELISA)对牛初乳、牛血IgG及蛋黄IgY组分作定量分析,发现这些成分保持了原有免疫反应活性。虽然添加不同IgG基料后均可制备含有活性IgG的凝固型酸奶,但显著改变双菌发酵过程中乳源蛋白质的降解模式,添加牛血IgG,猪血IgG或者鸡蛋类IgY基料后,αs-酪蛋白和β-酪蛋白相应为发生降解的主要乳源蛋白。

The inhibition of immunoglobulin G from different sources on Escherichia coli, Staphylococcus aureus and Bacillus subtilis was studied respectively in this article. The qualitative inhibition of IgG on the three germs determined by tubes serial dilution test and quantitative newcombe experiment was made respectively after 12h and 24h of the fluid culture. Under 30℃, it showed that bovine colostrum IgG, bovine serum IgG and swine serum IgG inhibited...

The inhibition of immunoglobulin G from different sources on Escherichia coli, Staphylococcus aureus and Bacillus subtilis was studied respectively in this article. The qualitative inhibition of IgG on the three germs determined by tubes serial dilution test and quantitative newcombe experiment was made respectively after 12h and 24h of the fluid culture. Under 30℃, it showed that bovine colostrum IgG, bovine serum IgG and swine serum IgG inhibited respectively the three germs to some extent, and the antibacterial effect of those IgG in 12h culture was more remarkable. But chicken IgY did not inhibit any germ under the experiment condition. Under 37℃, it was observed that bovine colostrum IgG had only low inhibiting rate on St. aureus at 80mg/ml concentration.

本文研究4种不同来源的IgG制品对大肠杆菌、金黄色葡萄球菌和枯草芽孢杆菌的抑菌作用。采用液体培养基连续稀释法对不同来源IgG做定性抑菌实验;分别培养12、24h后将其做定量平板涂布实验。30℃恒温培养下,牛初乳IgG、牛血IgG及猪血IgG对以上三种菌均具有一定抑制作用,12h的抑菌效果更显著。在本实验条件下未观察到鸡蛋IgY对上述3种细菌的抑菌效果。37℃下,仅观察到牛初乳IgG在80mg/ml浓度下对于St. aureus表现出一定抑菌作用。

 
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