title: Isolation and purification of immunoglobulins from chicken eggs using thiophilic interaction chromatography.
abstract: We report on the use of thiophilic interaction chromatography for the purification of IgY from egg yolk. This procedure permits the purification to homogeneity of IgY in a single chromatographic step after ammonium sulfate fractication. This study also compares the use of an improved T-gel which has a higher capacity for immunoglobulin than the original T-gel, having a capacity in excess of 25 mg IgY/ml resin. The recovery from this procedure is close to 100%, providing a simple and efficient means for purifying IgY from egg yolk. We also determined that the amount of specific antibody present in egg yolk from an immunised chicken is around 1% of total IgY.
authors.affiliation: School of Biochemistry, La Trobe University, Bundoora, Victoria, Australia.
authors.forename: P
authors.initials: P
authors.lastname: Hansen
authors.forename: J A
authors.initials: JA
authors.lastname: Scoble
authors.forename: B
authors.initials: B
authors.lastname: Hanson
authors.forename: N J
authors.initials: NJ
authors.lastname: Hoogenraad
mesh_terms: D000818:Animals; D000918:Antibody Specificity; D002645:Chickens; D002850:Chromatography, Gel / Q000379:methods; D004527:Egg Proteins / Q000276:immunology / Q000302:isolation & purification; D004531:Eggs / Q000032:analysis*; D005260:Female; D007114:Immunization; D007074:Immunoglobulin G / Q000302:isolation & purification; D007136:Immunoglobulins / Q000302:isolation & purification*; D008565:Membrane Proteins / Q000276:immunology / Q000494:pharmacology; D008623:Mercaptoethanol; D013450:Sulfones
chemical_list: D004527:Egg Proteins; C016512:IgY; D007074:Immunoglobulin G; D007136:Immunoglobulins; D008565:Membrane Proteins; D013450:Sulfones; D008623:Mercaptoethanol