ANTI-GLUTEN EGG YOLK ANTIBODIES FOR THE TREATMENT OF CELIAC DISEASE

摘要

Compositions, food products or beverages for ameliorating the syptoms of celiac disease or gluten sensitive enteropathy comprising egg yolk antibodie s against gluten, including gliadin, high molecular glutenin, low molecular glutenin and mixtures of the three peptides. The antibodies may be produced by immunizing egg laying fowl with immunogenic preparations of gluten and harvesting the eggs and egg yolks.