Comprehensive analysis of the major IgY antibody extraction strategies from chicken egg yolk

IgY technology refers to the process of producing, extracting, and utilizing IgY antibodies from the egg yolk. The extraction of IgY from the avian egg yolk is particularly interesting due to its potential as a reservoir of targeted antibodies for infection prevention. The objective of our study was to evaluate and compare the efficiency and purity of antibodies obtained through four different IgY extraction procedures: water dilution (WD), polyethylene glycol (PEG) precipitation, chloroform (CF) extraction combined with PEG extraction, and phenol (PHE) extraction. The WD and CF techniques exhibited increased protein quantities; however, the reported IgY purity was reduced due to impurities detected in the SDS-PAGE analysis. The PEG technique provided a well-balanced approach with moderate protein content and greater purity than the WD and CF approaches. The phenol extraction procedure resulted in the best level of purity for IgY; however, the yield was lower. The WD methods and PEG precipitation extraction methods offer an effective and practical approach to purifying IgY antibodies. It is suitable for efficiently producing high-quality IgY on a wide scale following purification. The functionality of the IgY molecule is unaffected by various extraction techniques throughout an ELISA demonstration. This comparative study aims to gather valuable observational data on various IgY extraction methods. The main aim is to optimize these approaches to effectively address the specific demands of different practical working situations and antibody applications.