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Xia M, Liu C, Ahn DU, Huang X, Jin Y, Cai Z. Large-scale isolation and purification of yolk immunoglobulin with different purity levels via a combination technique based on high-speed-shear crossflow membrane separation. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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Vicente FA, Castro LS, Mondal D, Coutinho JA, Tavares AP, Ventura SP, Freire MG. Purification of immunoglobulin Y from egg yolk using thermoresponsive aqueous micellar two-phase systems comprising ionic liquids. Sep Purif Technol 2022. [DOI: 10.1016/j.seppur.2022.120589] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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3
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Huang X, Ahn DU. How Can the Value and Use of Egg Yolk Be Increased? J Food Sci 2019; 84:205-212. [PMID: 30620779 DOI: 10.1111/1750-3841.14430] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2018] [Revised: 11/16/2018] [Accepted: 11/24/2018] [Indexed: 12/12/2022]
Abstract
The major driving force for the egg consumption in the United States over the past few decades was processed egg. However, the consumption of egg through the processed egg reached the plateau in recent years because of the imbalance in the demands between the egg white and yolk products. The consumer demands for egg white products are very high while those for the egg yolk, the co-product of dried egg white, are low because of the negative perceptions on egg yolk. Two key approaches that can be used to increase the value and use of egg yolk are: (1) developing new commodity products by fractionating egg yolk and apply them in various food processing, and (2) separating functional proteins and lipids from yolk and use them as is or further develop functional peptides and functional lipids and use them as pharmaceutical, nutraceutical, and cosmeceutical agents. These approaches can diversify the use of egg yolk, which eventually will help increase the consumption of egg. This review (1) discusses the current use of egg yolk products and the development of new functional commodity products from egg yolk, (2) review the important functional components in egg yolk and overview the current separation methods and their applications, (3) discuss the production of functional peptides and lipids using the separated egg proteins and lipids, and (4) suggest the future directions for the best use of egg yolk components. Development of scale-up production methods, which is vital for the practical applications, is discussed when appropriate.
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Affiliation(s)
- X Huang
- College of Food Science & Technology, Egg Processing Technology Local Joint Natl. Engineering Research Center, Natl. R&D Center for Egg Processing, Huazhong Agricultural Univ., Wuhan, Hubei, 430070, China
| | - Dong U Ahn
- Animal Science Dept., Iowa State Univ., Ames, IA, 50011, U.S.A
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Grando TH, Baldissera MD, de Sá MF, do Carmo GM, Porto BCZ, Aguirre GSV, Azevedo MI, de Jesus FPK, Santurio JM, Sagrillo MR, Stefani LM, Monteiro SG. Avian antibodies (IgY) against Trypanosoma cruzi: Purification and characterization studies. J Immunol Methods 2017; 449:56-61. [PMID: 28697990 PMCID: PMC7126890 DOI: 10.1016/j.jim.2017.07.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 07/07/2017] [Accepted: 07/07/2017] [Indexed: 12/28/2022]
Abstract
Trypanosoma cruzi is a flagellated protozoan belonging to the Trypanosomatidae family, the etiologic agent of Chagas disease. Currently, there is neither a licensed vaccine nor effective treatment, characterizing an unmet clinical need. The IgY refers to the egg yolk immunoglobulin (Y=yolk) and its production and use are subjects of many studies due to the diversity of its diagnostic and therapeutic applications. Several researchers have shown that the use of specific IgY may prevent and/or control infectious and parasitic diseases. Based on these evidences, the aim of this study was to immunize chickens with trypomastigotes of T. cruzi in order to produce highly effective and pure antibodies (IgY), as well as extract, characterize, quantify, and verify cytotoxic effects of IgY anti-T. cruzi. After the induction of IgY production by chickens, the eggs were collected and the IgY was extracted by method of precipitation of polyethylene glycol 6000. The IgY anti-T. cruzi characterization was performed using polyacrylamide gel electrophoresis (SDS-PAGE), western-blot and enzyme-linked immunosorbent assay (ELISA). Moreover, the cytotoxic or proliferative effects of IgY anti-T. cruzi was verified by MTT assay. The concentration of IgY in yolk was 8.41±1.47mg/mL. The characterization of IgY reveled bands of stained peptides with molecular weight between 75 and 50kDa and 37 and 25kDa. In the ELISA test was observed that there was antigen-antibody reaction throughout the sample period. The concentrations of 1, 5 and 10mg/mL of IgY anti-T. cruzi presented no cytotoxic of proliferative effects in mononuclear and VERO cells in vitro. The results indicated that T. cruzi is able to generate a high production of specific immunoglobulins in chickens, it did not cause damage to the cell membrane and no proliferative effect.
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Affiliation(s)
- Thirssa H Grando
- Department of Microbiology and Parasitology, Universidade Federal Santa Maria - UFSM, Santa Maria, Rio Grande do Sul, Brazil.
| | - Matheus D Baldissera
- Department of Microbiology and Parasitology, Universidade Federal Santa Maria - UFSM, Santa Maria, Rio Grande do Sul, Brazil
| | - Mariângela F de Sá
- Department of Microbiology and Parasitology, Universidade Federal Santa Maria - UFSM, Santa Maria, Rio Grande do Sul, Brazil
| | - Guilherme M do Carmo
- Department of Microbiology and Parasitology, Universidade Federal Santa Maria - UFSM, Santa Maria, Rio Grande do Sul, Brazil
| | - Bianca Carolina Z Porto
- Department of Microbiology and Parasitology, Universidade Federal Santa Maria - UFSM, Santa Maria, Rio Grande do Sul, Brazil
| | - Gisele S V Aguirre
- Department of Microbiology and Parasitology, Universidade Federal Santa Maria - UFSM, Santa Maria, Rio Grande do Sul, Brazil
| | - Maria Isabel Azevedo
- Department of Microbiology and Parasitology, Universidade Federal Santa Maria - UFSM, Santa Maria, Rio Grande do Sul, Brazil
| | - Francielli P K de Jesus
- Department of Microbiology and Parasitology, Universidade Federal Santa Maria - UFSM, Santa Maria, Rio Grande do Sul, Brazil
| | - Janio M Santurio
- Department of Microbiology and Parasitology, Universidade Federal Santa Maria - UFSM, Santa Maria, Rio Grande do Sul, Brazil
| | - Michele R Sagrillo
- Laboratory of Cell Culture, Centro Universitário Franciscano, Santa Maria, RS, Brazil
| | - Lenita Moura Stefani
- Department of Animal Science, Universidade do Estado de Santa Catarina (UDESC), Chapecó, SC, Brazil
| | - Silvia Gonzalez Monteiro
- Department of Microbiology and Parasitology, Universidade Federal Santa Maria - UFSM, Santa Maria, Rio Grande do Sul, Brazil.
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Passive immunization with hyperimmune egg-yolk IgY as prophylaxis and therapy for poultry diseases – A review. Anim Health Res Rev 2015; 16:163-76. [DOI: 10.1017/s1466252315000195] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
AbstractPassive immunization with pathogen-specific egg yolk antibodies (IgY) is emerging as a potential alternative to antibiotics for the treatment and prevention of various human and animal diseases. Laying hens are an excellent source of high-quality polyclonal antibodies, which can be collected noninvasively from egg yolks. The use of IgY offers several advantages in that it is environmentally friendly, nontoxic, and reduces the numbers of animals required for antibody production. This paper reviews the use of IgY antibodies in the treatment and prevention of enteric pathogen infections in poultry. Brief descriptions of the production, structure, and properties of IgY are also presented. Some limitations of the technology and future perspectives are discussed.
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Teshager D, Tesfaye S, Fikre Z, Mu uz G, Yimer M. The potential application of avian egg antibodies with emphasis on immunotherapeutic and immunodiagnostic purpose. ACTA ACUST UNITED AC 2015. [DOI: 10.5897/jvmah2014.0334] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Tong C, Geng F, He Z, Cai Z, Ma M. A simple method for isolating chicken egg yolk immunoglobulin using effective delipidation solution and ammonium sulfate. Poult Sci 2014; 94:104-10. [PMID: 25542196 DOI: 10.3382/ps/peu005] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
Abstract
Chicken egg yolk immunoglobulin (IgY) is a superior alternative to mammalian immunoglobulin. However, the practical application of IgY in research, diagnostics, and functional food is limited due to complex or time-consuming purification procedures. The objective of this study was to develop a simple, safe, large-scale separation method for IgY from egg yolk. Egg yolk was diluted with 6-fold delipidation solutions made of different types (pectin, λ-carrageenan, carboxymethylcellulose, methylcellulose, and dextran sulfate) and concentrations (0.01, 0.05, 0.1, 0.15, and 0.2%) of polysaccharides, respectively. The yolk solution was adjusted to pH 5.0, and then kept overnight at 4°C before being centrifuged at 4°C. The resulting supernatant was added to 35% (w/v) (NH4)2SO4 and then centrifuged. The precipitant, which contained IgY, was dissolved in distilled water and then dialyzed. SDS-PAGE and Western blotting were utilized to conduct qualitative analysis of IgY; high-performance liquid chromatography (HPLC) was used for quantitative analysis. The immunoreactivity of IgY was measured by ELISA. The results showed that yield, purity, and immunoreactivity varied with types and concentrations of polysaccharides. The optimal isolation of IgY for pectin, λ-carrageenan, dextran sulfate, and carboxymethylcellulose was at the concentration of 0.1%; for methylcellulose, optimal isolation was at 0.15%. The best results were obtained in the presence of 0.1% pectin. In this condition, yield and purity can reach 8.36 mg/mL egg yolk and 83.3%, respectively, and the negative effect of IgY on immunoreactivity can be minimized. The procedure of isolation was simplified to 2 steps with a higher yield of IgY, avoiding energy- and time-consuming methods. Therefore, the isolation condition under study has a great potential for food industry production of IgY on a large scale.
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Affiliation(s)
- Chenyao Tong
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Fang Geng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Zhenjiao He
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Zhaoxia Cai
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Meihu Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
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Lee HY, Abeyrathne EDNS, Choi I, Suh JW, Ahn DU. Sequential separation of immunoglobulin Y and phosvitin from chicken egg yolk without using organic solvents. Poult Sci 2014; 93:2668-77. [PMID: 25085938 DOI: 10.3382/ps.2014-04093] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
A study was conducted to develop a simple sequential separation protocol to separate phosvitin and IgY from egg yolk without using organic solvents. Egg yolk was diluted with 2 volumes of distilled water (DW), homogenized, and centrifuged. The precipitant was collected and homogenized with 4 volumes of 10% NaCl (wt/vol) in 0.05 N NaOH solution to extract phosvitin. The pH of the homogenate was adjusted to 4.0 and the precipitate was removed by centrifugation. The supernatant was collected and then heat-treated at 70°C for 30 min and centrifuged to remove impurities. The supernatant containing phosvitin was collected, had salts removed, and was concentrated and then freeze-dried. The supernatant from the centrifugation of diluted egg yolk was diluted again with 3 volumes of DW, and the precipitate was removed by centrifugation. The resulting supernatant was concentrated using ultrafiltration and then IgY was precipitated using 20% saturated (NH₄)₂SO₄+ 15% NaCl (wt/vol). The precipitant was collected after centrifugation at 3,400 × g for 30 min at 4°C and dissolved with DW, had salts removed, and then was freeze-dried. The purity of separated phosvitin and IgY was checked using SDS-PAGE and the proteins were verified using Western blotting. The purity of phosvitin and IgY was 97.2 and 98.7%, and the yield was 98.7 and 80.9%, respectively. The ELISA results indicated that the activities of separated IgY and phosvitin were 96.3 and 98.3%, respectively. This study proved that both phosvitin and IgY can be separated in sequence from egg yolk without using an organic solvent. Also, the method is very simple and has a high potential for scale-up processing.
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Affiliation(s)
- Hyun Yong Lee
- WCU Biomodulation, Department of Agricultural Biotechnology, Seoul National University, Seoul 151-921, South Korea Center for Nutraceutical and Pharmaceutical Materials, Myongji University, Cheoin-gu, Yongin, Gyeonggi-Do 449-728, Korea
| | - E D N S Abeyrathne
- WCU Biomodulation, Department of Agricultural Biotechnology, Seoul National University, Seoul 151-921, South Korea Department of Animal Science, Uva Wellassa University, Badulla, Sri Lanka 90000
| | - Inwook Choi
- Functional Materials Research Group, Food Research Institute, Sungnam, Gyeonggi-Do, 463-746, Korea
| | - Joo Won Suh
- Center for Nutraceutical and Pharmaceutical Materials, Myongji University, Cheoin-gu, Yongin, Gyeonggi-Do 449-728, Korea
| | - Dong Uk Ahn
- WCU Biomodulation, Department of Agricultural Biotechnology, Seoul National University, Seoul 151-921, South Korea Department of Animal Science, Iowa State University, Ames 50011 Department of Animal Science and Technology, Sunchon National University, Sunchon 540-742, South Korea
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Priyanka BS, Abhijith KS, Rastogi NK, Raghavarao K, Thakur MS. Integrated Approach for the Extraction and Purification of IgY from Chicken Egg Yolk. SEP SCI TECHNOL 2014. [DOI: 10.1080/01496395.2013.855231] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Akin O, Temelli F, Köseoğlu S. Membrane applications in functional foods and nutraceuticals. Crit Rev Food Sci Nutr 2012; 52:347-71. [PMID: 22332598 DOI: 10.1080/10408398.2010.500240] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The functional foods and nutraceuticals market is growing at a rapid pace. Membrane processing offers several advantages over conventional methods for separation, fractionation, and recovery of those bioactive components. In this review, membrane applications of lipid-, carbohydrate-, and protein-based nutraceuticals and some minor bioactive components have been critically evaluated. Both non-porous and porous membranes were employed for lipid-based nutraceuticals separations. The use of non-porous membranes together with non-aqueous solvents brought about the impact of solution-diffusion theory on transport through membranes. Both organic and inorganic membranes gave encouraging results for the recovery of lipid components with single- and/or multi-stage membrane processing. Two-stage ultrafiltration (UF)-nanofiltration (NF) systems with polymeric membranes provided an efficient approach for the removal of high- and low-molecular weight (MW) unwanted components resulting in higher purity oligosaccharides in the NF retentate. The charged nature of protein-based nutraceutical components had a major effect on their separation. Operating at optimizal pH levels was critical for fractionation, especially for low MW peptide hydrolysates. Processing of minor components such as polyphenols, utilized all types of porous membranes from prefiltration to concentration stages. Coupling of membrane separation and supercritical fluid technologies would combine unique advantages of each process resulting in a novel separation technology offering great potential for the nutraceutical and functional food industry.
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Affiliation(s)
- Oğuz Akin
- Department of Agricultural, Food and Nutritional Science University of Alberta, Edmonton, Alberta, Canada T6G 2P5
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Affiliation(s)
| | - Yoshinori Mine
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada;
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De Meulenaer B, Huyghebaert A. Isolation and Purification of Chicken Egg Yolk Immunoglobulins: A Review. FOOD AGR IMMUNOL 2010. [DOI: 10.1080/09540100120094537] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022] Open
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Hernández-Campos FJ, Brito-De la Fuente E, Torrestiana-Sánchez B. Purification of egg yolk immunoglobulin (IgY) by ultrafiltration: effect of pH, ionic strength, and membrane properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:187-193. [PMID: 19994898 DOI: 10.1021/jf902964s] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Immunoglobulin Y (IgY) was purified from hen egg yolk water-soluble protein fraction by ultrafiltration-diafiltration with different membranes. The effect of changing solution properties (pH and ionic strength) on purification factor (P), process selectivity (Psi), and IgY recovery (RIgY) was studied. Salt presence (150 and 1500 mM) decreased the selectivity and purity factor. This effect was more evident at pH values closer to or higher than the IgY's isoelectric point. The best results were obtained in the absence of salt at pH values of 5.7 and 6.7 using poliethersulfone (PES) and modified PES (MPES), respectively. Process selectivity was doubled, and IgY's purification factors were increased in more than 1 order of magnitude when diafiltration was used. Results from this work show the potential of membrane technology for the purification of IgY from hen's egg yolk.
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Ko KY, Ahn DU. Preparation of immunoglobulin Y from egg yolk using ammonium sulfate precipitation and ion exchange chromatography. Poult Sci 2007; 86:400-7. [PMID: 17234857 DOI: 10.1093/ps/86.2.400] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
Abstract
The objective of this study was to develop an economical, simple, and large-scale separation method for IgY from egg yolk. Egg yolk diluted with 9 volumes of cold water was centrifuged after adjusting the pH to 5.0. The supernatant was added with 0.01% charcoal or 0.01% carrageenan and centrifuged at 2,800 x g for 30 min. The supernatant was filtered through a Whatman no. 1 filter paper and then the filtrate was concentrated to 20% original volume using ultrafiltration. The concentrated solution was further purified using either cation exchange chromatography or ammonium sulfate precipitation. For the cation exchange chromatography method, the concentrated sample was loaded onto a column equilibrated with 20 mM citrate-phosphate buffer at pH 4.8 and eluted with 200 mM citrate-phosphate buffer at pH 6.4. For the ammonium sulfate precipitation method, the concentrated sample was twice precipitated with 40% ammonium sulfate solution at pH 9.0. The yield and purity of IgY were determined by ELISA and electrophoresis. The yield of IgY from the cation exchange chromatography method was 30 to 40%, whereas that of the ammonium sulfate precipitation was 70 to 80%. The purity of IgY from the ammonium sulfate method was higher than that of the cation exchange chromatography. The cation exchange chromatography could handle only a small amount of samples, whereas the ammonium sulfate precipitation could handle a large volume of samples. This suggests that ammonium sulfate precipitation was a more efficient and useful purification method than cation exchange chromatography for the large-scale preparation of IgY from egg yolk.
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Affiliation(s)
- K Y Ko
- Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA
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Schade R, Calzado EG, Sarmiento R, Chacana PA, Porankiewicz-Asplund J, Terzolo HR. Chicken egg yolk antibodies (IgY-technology): a review of progress in production and use in research and human and veterinary medicine. Altern Lab Anim 2005; 33:129-54. [PMID: 16180988 DOI: 10.1177/026119290503300208] [Citation(s) in RCA: 200] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
The production of antibodies (Abs) in chickens and the extraction of specific Abs from egg yolk (IgY Abs) are increasingly attracting the interest of the scientific community, as demonstrated by the significant growth of the IgY literature. This review offers detailed and comprehensive information about IgY-technology, including: a) possibilities for hen keeping in accordance with the Three Rs principles; b) new insights into the IgY transfer mechanism from blood to yolk as a biological basis for the technology; c) the comparative characteristics of IgY Abs and IgG Abs; d) the high efficacy of the technique, in view of the extraordinary amount of IgY Ab produced by one hen in one year (between 20 g and 40 g IgY in total); e) comparisons between the efficacies of IgY Abs and IgG Abs (rabbit, sheep, mouse) in several immunological assays; f) immunisation protocols, as well as the most commonly used IgY-extraction procedures; g) new possibilities for application in human and veterinary medicine, including strategies for the treatment of Helicobacter pylori infection or fatal intestinal diseases in children, particularly in poor countries, for reducing the use of antibiotics, and, in Asia and South America, for producing Abs against snake, spider and scorpion venoms; and h) the use of IgY Abs in various fields of research, also taking into consideration recent developments in South America (particularly Argentina and Cuba) and in Asia.
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Affiliation(s)
- Rüdiger Schade
- Institute of Pharmacology and Toxicology, Medical Faculty (Charité) of Humboldt University, Dorotheenstrasse 94, 10117 Berlin, Germany.
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Mine Y, Kovacs-Nolan J. Chicken egg yolk antibodies as therapeutics in enteric infectious disease: a review. J Med Food 2003; 5:159-69. [PMID: 12495588 DOI: 10.1089/10966200260398198] [Citation(s) in RCA: 120] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Passive immunization by oral administration of specific antibodies has been an attractive approach against gastrointestinal (GI) pathogens in both humans and animals. Recently, laying chickens have attracted considerable attention as an alternative source of antibodies for the prevention and treatment of infectious GI diseases. After immunization, the specific antibodies (called IgY) are transported to the egg yolk, from which the IgY then can be separated without sacrificing chickens. A chicken usually lays about 280 eggs in a year, and egg yolk contains 100-150 mg of IgY per yolk, suggesting that more than 40 g of IgY per year can be obtained from each chicken through eggs. IgY is also an alternative to antibiotics for treatment of enteric antibiotic-resistant pathogens. Oral administration of IgY has proved successful for treatment of a variety of GI infections, such as bovine and human rotaviruses, bovine coronavirus, Yersinia ruckeri, enterotoxigenic Escherichia coli, Salmonella spp., Edwardsiella tarda, Staphylococcus, and Pseudomonas. The IgY technology offers great future opportunities for designing prophylactic strategies against infectious GI diseases in humans and animals. However, there is still controversy regarding the stability of IgY through the GI tract. Finding an effective way to protect the antibodies from degradation in the GI tract would open the door for significant advances in IgY technology and nutraceutical applications.
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Affiliation(s)
- Yoshinori Mine
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada.
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