• Korean Chemical Engineering Research
• /
• 제50권4호
• /
• pp.659-665
• /
• 2012

동물 혈청 중의 IgG (Immunoglobulin G)에 해당되는 난황에 포함된 면역 단백질 IgY (Immunoglobulin Yolk)는 식품 단백질로 장내 면역 물질로 중요하다. IgY를 정제하기 위해 신선란의 노른자에 카리지난이나 아라빅검을 전처리 물질로 사용하였다. 전처리 후 FPLC (Fast Protein Liquid chromatography)의 DEAE (Diethylaminoethyl) Sepharose 칼럼에서 이온교환법에 의해 불순물을 제거하여 IgY를 얻고, GF HPLC (Gel Filtration High Performance Liquid Chromatography)로 IgY의 분자량을 측정하고 표준 IgY와 비교하여 IgY 단백질을 동정하였다. GF HPLC에서 IgY의 다양성을 발견하였고 IgY 단백질 군의 다양성을 IE HPLC (Ion Exchange High Performance Liquid Chromatography)에서 AX, CX, SCX 칼럼을 사용하여 pH, NaCl 농도를 바꾸어 조사하였다. AX를 사용하여 0.5M NaCl, pH=8 조건에서 3개의 IgY 피크를 분리하였고, SCX를 이용했을 때 0.5M NaCl, pH=5 조건에서도 3개의 IgY 피크를 분리할 수 있었다.

• KSBB Journal
• /
• 제14권6호
• /
• pp.677-681
• /
• 1999

계란의 난황으로부터 유래한 IgY의 분리와 정제과정이 흐름을 정리한 결과, 난황에서의 수용성 단백질의 분리단계가 단백질의 수율을 증가시키는데 가장 큰 영향을 미치는 것으로 판단되었다. 본 연구에서는 자연 침전방법을 통하여 실험하였는데 수율의 증가를 위해서는 원심분리와 같이 수용성 단백질의 양을 많이 얻을 수 있는 방법이 필요하고, 인지질이나 lipoprotein등의 성분의 제거효율을 높이기 위해서는 x-carrageenan등과 같은 natural gum성분의 첨가와 같은 방법이 필요하다. 그러므로 자연침전을 이용하여 수율의 증가측면과 비용의 절감의 효과를 얻을 수 있었다. 보다 효율적인 IgY의 분리를 위해서는 초기 단계에서 수율의 극대화와 불순성분 제거의 최대화가 동시에 요구되고 있다. 전처리 후의 시료를 이용하여 이온교환 크로마토그래피와 gel filtration chromatography를 통해 순도 90% 이상의 IgY를 얻을 수 있었다.

• 식물병연구
• /
• 제12권2호
• /
• pp.144-147
• /
• 2006

닭을 이용한 egg yolk immunoglobulin (IgY)의 생산과 이용 가능성을 조사하기 위하여 pepper mild mottle virus (PMMoV)로 닭을 면역하였다. Ring-test로 달걀의 난황에서 분리 정제한 IgY의 역가를 조사한 결과 IgY의 최고 역가는 1:2,560이었고 달걀 l 개에서 대략 $60{\sim}80 mg$의 IgY를 얻을 수 있었다. 최고역가를 갖는 IgY를 이용하여 Gelrite gel 이중확산법, 효소면역항체법 (ELISA), 조직자국면역반응법을 실시한 결과 간접면역효소항체법의 PMMoV 검출 감도는 1 ng/ml 이었고, 검정법의 바이러스 검출감도와 특이도는 IgG와 비슷한 경향을 보였다. 그러므로 한 마리의 닭으로부터 대량으로 생산 가능한 IgY는 식물바이러스에 대한 항체생산과 혈청학적 검정에 유용할 것으로 생각한다.

• Korean Chemical Engineering Research
• /
• 제49권6호
• /
• pp.798-803
• /
• 2011

난황에 포함된 IgY는 포유동물에 있는 바이러스나 항원에 반응하는 항체와 같은 역할을 한다. IgY 분리를 위해 난황을 전처리한 후 3-zone SMB를 이용하여 지질단백질들로 부터 분리하는 전산모사연구를 수행하였다. 회분식 크로마토그래피와 pulse input method(PIM) 실험을 이용하여 전산모사 매개변수와 흡착 등온식을 얻었다. Aspen simulator를 이용하여 전산모사를 수행하여 IgY를 분리할 수 있는 SMB 운전조건을 다음과 같이 제시할 수 있었다. 삼각형 이론의 $m_2$와 $m_3$ 값은 각각 0.18, 1.0이고 스위칭 타임은 419 초이었다. 전산모사 결과 raffinate의 IgY 순도가 98.39%이고 두번째 싸이클에서 순도가 정상상태에 도달하였다.

• 한국가금학회지
• /
• 제31권1호
• /
• pp.37-44
• /
• 2004

It has been recognized that the hen, like its mammalian counterparts, provides young chicks with antibodies as protection against hostile invaders. This system facilitates the transfer of specific antibodies from serum to egg yolk, and provides a supply of antibodies called immunoglobulin Y(IgY) to the developing embryo and the hatched chick. The protection against pathogens that the relatively immune-incompetent newly hatched chick has, is through transmission of antibodies from the mother via the egg. Egg yolk, therefore, can be loaded with a large amount of IgY against pathogens which can immobilize the existing or invading pathogens during the embryo development or in day-old chicks. Thus, the immunization of laying hens to various pathogens results in production of different antigen-specific IgY in eggs. Egg yolk contains 8∼20 mg of jmmunoglobulins (IgY) per ml or 136∼340 mg per yolk suggesting that more than 30 g of IgY can be obtained from one immunized hen in a year. By immunizing laying hens with antigens and collecting IgY from egg yolk, low cost antibodies at less than $10 per g compared to more than $20,000 per g of mammalian IgG can be obtained. This IgY technology opens new potential market applications in medicine, public health, veterinary medicine and food safety. A broader use of IgY technology could be applied as biological or diagnostic tool, nutraceutical or functional food development, oral-supplementation for prophylaxis, and as pathogen-specific antimicrobial agents for infectious disease control. This paper has emphasized that when IgY-loaded chicken eggs are produced and consumed, the specific antibody binds, immobilizes and consequently reduces or inhibits the growth or colony forming abilities of microbial pathogens. This concept could serve as an alternative agent to replace the use of antibiotics, since today, more and more antibiotics are less effective in the treatment of infections, due to the emergence of drug-resistant bacteria.

• 농업생명과학연구
• /
• 제46권2호
• /
• pp.107-114
• /
• 2012

The present study evaluated the potential use of immunoglobulin prepared from egg yolk of chickens immunized with Escherichia coli K88 (IgY-Ec) in the control of E. coli K88 infection in RAW 264.7 murine macrophage. The binding activity of IgY-Ec against E. coli K88 surface protein was more specific and increased than control IgY. In infection assay of E. coli in macrophage, the specific IgY-Ec to E. coli K88 remarkably inhibited the phagocytic activity comparing to nonspecific IgY (p<0.001). In adherence assay, bacterial adhesion on macrophage cells was definitely reduced by preincubation of IgY-Ec compared with nonspecific IgY (p<0.05). These findings suggested that IgY-Ec have the protective effects against pathogens and IgY-based diets may have potential benefits for preventing or treating various infections in domestic animals.

• 약학회지
• /
• 제47권6호
• /
• pp.438-443
• /
• 2003

For the investigations of the usefulness of immunoglobulin Y (IgY), we attempted to produce and isolate IgY from egg yolk of white Leghorn hens immunized with fetuin as a model antigen. We used three methods to optimize the recovery of IgY: water dilution, polyethylene glycol, and carrageenan. The daily yield of anti-fetuin IgY from egg yolk was also examined, and it was isolated using a fetuin-affinity column at a yield of IgY of 2.7% from total IgY Furthermore, peroxidase-labeled antifetuin IgY was prepared, and was used to determine the minimum sensitivity against fetuin, which was found to occur to a fetuin concentration of 1 ng/$m\ell$.

• Food Science and Biotechnology
• /
• 제15권2호
• /
• pp.189-195
• /
• 2006

A study was conducted to develop optimal conditions for a large-scale, sequential separation method for value-added components from egg yolk. Starting with liquid egg yolk, immunoglobulin Y (IgY), phospholipids, and neutral lipids were extracted sequentially using water, ethanol, and n-hexane. The remainder was yolk proteins. Adjusting the pH of diluted egg yolk to pH 5.0-5.2 decreased phospholipids content in the supernatant after centrifugation, which was very important for preventing clogging problem of ultrafiltration filters during the subsequent concentration step for IgY separation. Extraction of precipitants after centrifugation with four volumes of 100% ethanol once removed most of the phospholipids and the purity of phospholipids was more than 85% (wt.) after drying. The subsequent extraction of precipitant from ethanol extraction with four volumes of hexane 3 times removed neutral lipids almost completely and resulted in a high protein product with minimal lipids. The sequential separation method is considered to be advantageous for large-scale separations of many valuable components from egg yolk.

• 한국미생물·생명공학회지
• /
• 제25권6호
• /
• pp.612-616
• /
• 1997

IgY (egg yolk immunoglobulin) against Helicobacter pylori was produced by immunizing hen with some Helicobacter pylori antigens. H. pylori whole cell, whole cell lysates, partially purified urease and p54 protein, which showed high antigenicity in mice, were used as immunogens. Four hens were immunized with these immunogens three times. IgY was purified from immunized egg yolk with polyethylene glycol (M.W. 8000) and its anti-H. pylori titer was determined by enzyme linked immunosorbent assay (ELISA). The anti-H. pylori titer reached peak at 8 weeks and was maintained over 20 weeks. H. pylori cells were agglutinated with these purified IgY and the specificity of these purified IgY was detected with immunoblotting.

• 한국식품조리과학회지
• /
• 제14권5호
• /
• pp.492-497
• /
• 1998

The stabilizing effect of fructooligosanharide (FO) on hen＇s egg yolk immunoglobulin (yIgG) by heat and acid was investigated. The heat stability of yIgG at 70∼80$^{\circ}C$ was enhanced in a concentration-dependent manner by adding 0∼50% (w/v) FO to a yIgG solution. Acid-induced inactivation of yIgG was also suppressed in a concentration-dependent relationship by addition of FO. Addition of 50% FO almost completely stabilized yIgG at pH 3. The remarkable stablizing effect of FO on yIgG may enhance the use of yIgG as functional food ingredients.