Evaluation of Different IgY Preparation Methods and Storage Stability as Potential Animal Feed Supplement
Evaluation of Different IgY Preparation Methods and Storage Stability as Potential Animal Feed Supplement
Shikun Ge1, 2, Yanli Yang3, Brindha Chelliappan4, 5, Antonysamy Michael5, Fagang Zhong1 and Xiaoying Zhang1, 2, 3, 4*
SDS-PAGE analysis of IgY among different preparations and storages. A, B, C and D represent four different IgY preparations (PEG-extraction, WD, liquid yolk, yolk power) against E. coli; E, F, G, and H represent four different IgY preparations (PEG-extraction, WD, liquid yolk, yolk power) against Kanamycin, respectively. M, Marker; Lane 1: Fresh antibody preparation; Lane 2 to 7: every month storage monitoring for 6 months period (liquid yolk preparation only 4 months).
Activity of IgY at various temperatures (A) and pHs (B). The remaining IgY activity was measured by ELISA and was expressed as % activity relative to an untreated sample (P ≤ 0.05).
Effect of pepsin (A) and trypsin (B) on the activity of IgY antibodies. The remaining IgY activity was measured by ELISA and was expressed as % activity relative to an untreated sample (P ≤ 0.05).
Effects of E. coli and kanamycin on the titer of IgY storage. Data are presented as mean ± SD. Notes: X-axis, Dilution factor of antibody; Y-axis, OD values.
