A novel isolation method for hen egg yolk antibody, "IgY".
A method for isolation of egg yolk immunoglobulin, IgG, a livetin protein, was investigated. Several natural gums (carrageenan and xanthan gum) were found to be effective for removal of yolk lipoprotein as a precipitate. The effect was pronounced with lambda-carrageenan and the lipid content in the supernatant after removal of the resulting precipitate was less than 0.4% of that of egg yolk. IgY remained in this supernatant, with a yield of 86%, and was isolated by chromatography on a column of DEAE-Sephacel followed by salting-out with sodium sulfate. IgY thus isolated was almost pure (98%) and the yield was 70 to 100 mg per egg.
Hatta
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Central Research Laboratories, Taiyo Kagaku Co., Ltd., Mie, Japan.
Kim
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Yamamoto
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D000818:Animals; D002351:Carrageenan; D011232:Chemical Precipitation; D002645:Chickens; D002845:Chromatography; D004530:Egg Yolk; D005260:Female; D005881:Gingiva; D005779:Immunodiffusion; D007136:Immunoglobulins / Q000302:isolation & purification*; D008074:Lipoproteins / Q000302:isolation & purification; D011135:Polysaccharides, Bacterial
C016512:IgY; D007136:Immunoglobulins; D008074:Lipoproteins; D011135:Polysaccharides, Bacterial; D002351:Carrageenan; C002563:xanthan gum