A simple method for isolating chicken egg yolk immunoglobulin using effective delipidation solution and ammonium...

Area of Science:

• Biochemistry
• Immunology
• Food Science

Background:

• Chicken egg yolk immunoglobulin (IgY) offers advantages over mammalian immunoglobulins.
• Current IgY purification methods are often complex and time-consuming, limiting its practical applications.

Purpose of the Study:

• To develop a simple, safe, and scalable method for IgY separation from egg yolk.
• To optimize polysaccharide-based precipitation for IgY isolation.

Main Methods:

• Egg yolk was treated with various polysaccharides (pectin, λ-carrageenan, etc.) at different concentrations.
• Precipitation was induced using ammonium sulfate, followed by dissolution and dialysis.
• Qualitative and quantitative analyses were performed using SDS-PAGE, Western blotting, and HPLC; immunoreactivity was assessed by ELISA.

Main Results:

• The type and concentration of polysaccharides significantly affected IgY yield, purity, and immunoreactivity.
• Optimal IgY isolation was achieved with 0.1% pectin, yielding 8.36 mg/mL with 83.3% purity.
• The optimized method simplified the isolation process to two steps, enhancing yield and minimizing impact on immunoreactivity.

Conclusions:

• The developed method offers a simplified, efficient, and scalable approach for IgY purification.
• This technique has significant potential for large-scale industrial production of IgY for research, diagnostics, and functional foods.