Open AccessProduction and Purification of IgY antibodies from egg yolk
Author(s) -
Sao Mai Tran Thi,
Oanh Dang Thi,
Hường Đặng Thị,
Lê Thanh Long,
Lan Huong Nguyen Thi
Publication year - 2020
Publication title -
kiểm nghiệm và an toàn thực phẩm/kiểm nghiệm và an toàn thực phẩm (online)
Language(s) - English
Resource type - Journals
eISSN - 2734-9152
pISSN - 2615-9252
DOI - 10.47866/2615-9252/vjfc.1721
Subject(s) - yolk , polyclonal antibodies , antibody , bovine serum albumin , chemistry , emulsion , albumin , specific antibody , biology , food science , chromatography , immunology , biochemistry
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.