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Production and Purification of IgY antibodies from egg yolk

Published 09/25/2020

Article Details

How to Cite
Tran Thi Sao Mai, Dang Thi Oanh, Dang Thi Huong, Le Thanh Long, Nguyen Thi Lan Huong. "Production and Purification of IgY antibodies from egg yolk". Vietnam Journal of Food Control. vol. 3, no. 3, pp. 192-195, 2020
PP
192-195
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265

Main Article Content

Abstract

Polyclonal antibodies from vaccinated mammalian have made a significant contribution to scientific research and diagnosis. The fact that recent technologies allow the production of antibodies in egg yolks laid by hens has led to the development of an alternative to antibody production that is less dangerous to animals. The results of this study showed that it is possible to produce a large amount of IgY antibody to bovine serum albumin (BSA), content of about 8 mg/mL of egg yolk emulsion. The anti-BSA IgY antibodies with high purity and anti-BSA activity.

Keywords:

IgY, production, egg yolk, purification, bovine serum albumin

References

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