Molecular stability of chicken and rabbit immunoglobulin G.
Molecular stability of chicken egg yolk immunoglobulin G (IgY) and that of rabbit IgG were compared by measuring antibody activities and conformational changes. Stability of rabbit IgG to acid denaturation was much higher than that of IgY. Conformation of the IgY molecule was readily changed in acidic conditions, resulting in a rapid loss of antibody activity. Much less stable natures of IgY to heat-treatment and guanidine-HCl denaturation than rabbit IgG were also observed. Differences in the structure between the two immunoglobulins that might participate in their different stability were inferred from their amino acid sequence data. Importance of the intramolecular disulfide linkage in the rabbit light chain and some other structural differences were suggested.
School of Food and Nutritional Sciences, University of Shizuoka, Japan.
M
M
Shimizu
H
H
Nagashima
K
K
Sano
K
K
Hashimoto
M
M
Ozeki
K
K
Tsuda
H
H
Hatta
D000818:Animals; D002645:Chickens / Q000276:immunology*; D004530:Egg Yolk / Q000276:immunology; D004797:Enzyme-Linked Immunosorbent Assay; D006358:Hot Temperature; D007136:Immunoglobulins / Q000737:chemistry*; D011487:Protein Conformation; D011817:Rabbits / Q000276:immunology*; D013050:Spectrometry, Fluorescence
C016512:IgY; D007136:Immunoglobulins