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Productivity and Some Properties of Immunoglobulin Specific against Streptococcus m utans Serotype c in Chicken Egg Yolk (IgY)

Hens were immunized on thighs by using whole cells of Streptococcus mutans MT8148 serotype c strain as antigen through intramuscular (im) and subcutaneous (sc) routes to investigate the difference of immunization reactions and the changes in yolk antibody activities against antigen after initial imm...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1999-01, Vol.47 (1), p.61-66
Main Authors: Chang, Hung Min, Ou-Yang, Ray Feng, Chen, Yu Tang, Chen, Chao Cheng
Format: Article
Language:English
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Summary:Hens were immunized on thighs by using whole cells of Streptococcus mutans MT8148 serotype c strain as antigen through intramuscular (im) and subcutaneous (sc) routes to investigate the difference of immunization reactions and the changes in yolk antibody activities against antigen after initial immunization. Several properties of crude IgY were examined to evaluate the stability during food processing. Results showed that the specificity of IgY of im treated hens was nearly 10 times as high as those of sc treated antibody. IgY from the hens immunized with the serotype c strain showed significant cross-reactions against serotypes e and f, while minor reactions against serotypes a, b, d, and g were observed. In thermal stability tests, IgY activity in both yolk and crude IgY decreased with the increasing temperature, from 70 to 80 °C, but the thermal denaturation rates between those two samples were not significantly different. The addition of high levels sucrose, maltose, glycerol, or 2% glycine displayed effective protection against thermal denaturation of IgY. Lyophilized yolk−5% gum arabic powder showed better stability against proteases. Keywords: Immunoglobulin in yolk (IgY); immunization; cross-reaction; thermal stability; gum arabic
ISSN:0021-8561
1520-5118
DOI:10.1021/jf980153u