Oblon, Spivak, McClelland, Maier & Neustadt, P.C.
Stabilization of immunoglobulins at low pH
The present invention provides a method of stabilizing immunoglobulins in a solution having a pH below 4 by adding cereals or hydrolysed cereal products in an amount sufficient to prevent degradation. The present invention also provides a health drink or sports drink comprising immunoglobulins in a solution having a pH of 2.7–3.8 containing cereals or hydrolysed cereal products in an amount sufficient to prevent degradation of the immunoglobulins.
Probi AB
A A A A C A
A23V A61K A23L A23L C07K A23L
additional inventional inventional inventional inventional inventional
Daniel Marie-Louise Lena Björn Marie
Norman Johansson Nyberg ?kesson Paulsson