Specific antibody-containing substance from eggs and method of production and use thereof
April 1, 2011. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent ReferencesBovine immunoglobulin isolation process Method of treating inflammation using bovine milk Process for obtention of the ovomucoid fraction and an ovomucoid extract of quail egg, products so obtained and their use as a medicament Recovering purified antibodies from egg yolk Food and the method of extracting the same from colostrum and milk Complexation of anthracycline and anthraquinone antibiotics by the apo riboflavin binding protein from eggs Manufacture and use of fowl egg antibodies Patent #: 4550019 InventorAssigneeApplicationNo. 679839 filed on 04/01/1991US Classes:424/157.1, Derived from, or present in, food product (e.g., milk, colostrum, whey, eggs, etc.)424/169.1, Escherichia530/367, Ovalalbumin, e.g., avidin, conalbumins, etc.530/368, Separation, purification or synthesis530/389.5, Binds bacterium or similar microorganism or component or product thereof (e.g., Pseudomonas, Chlamydia, Clostridium, bacterium-associated antigen, etc.)530/861INVOLVING IGG3, IGG4, IGA, OR IGYExaminersPrimary: Schain, Howard E.Attorney, Agent or FirmForeign Patent References
International ClassA61K 039/395Foreign Application Priority Data1985-11-25 JPAbstractA substance which contains a specific antibody or specific transfer factor-like component is produced from the yolks or albumens or both of eggs of a hen which has been immunized against a selected antigen such as a pathogenic bacteria. The substance is active against the antigen, and is useful for protecting animals from attack by the same antigen as used in immunization of the hen. It is also useful as additives in food for animals, cosmetics, and medicines. The transfer factor-like component is recovered from a fraction of at most 10,000 in molecular weight of the yolks or albumens or both of the eggs.Other References
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