Studies on the stability of chicken IgY in different sugars, complex carbohydrates and food materials

Food and Agricultural Immunology

Volumn 12, Issue 4, 2000, Pages 263-272

  Jaradat, Ziad W ^a   Marquardt, Ronald R ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Chicken IgY; Cyclodextrin; Dextran; Freeze drying; IgY stability; Infant formula; Pepsin; Sugars

Indexed keywords

CHICKEN; CYCLODEXTRIN; DEXTRAN; FREEZE DRYING; IMMUNOGLOBULIN Y; LACTOSE; PEPSIN A; PROTEIN STABILITY; SUCROSE; TEMPERATURE; TREHALOSE;

EID: 0033662750     PISSN: 09540105     EISSN: None     Source Type: Journal    
DOI: 10.1080/09540100020008137     Document Type: Article

References (26)

1. Rapid method of extraction of antibodies from hen egg yolk
2. Prevention of murine rotavirus infection with chicken egg yolk immunoglobulins
3. Stabilization of phosphofructokinase with sugars during freeze-drying: Characterization of enhanced protection in the presence of divalent cations
4. Development of a quantitative and sensitive enzyme linked immnosorbent assay for ochratoxin A using antibodies from the yolk of the laying hen
5. Stability of monoclonal IgM antibodies freeze-dried in the presence of trehalose
6. Reductive dissociation of chicken G immunoglobulin in neutral solvents without a dispersing agent
7. Antibodies to a colonization factor of human enterotoxigenic Escherichia coli in cow's milk and colostrum
8. Chicken egg antibodies for prophylaxis and therapy of infectious intestinal diseases
9. Trehalose and sucrose protect both membranes and proteins in intact bacteria during drying
10. Passive protective effect of egg-yolk antibodies against enterotoxigenic Escherichia coli K88 + infection in neonatal and early-weaned piglets
11. Protection of rats against dental carries by passive immunization with hen egg yolk antibody (IgY)
12. Comparative studies on properties of hen egg yolk IgY and rabbit serum IgG antibodies
13. On the fragmentation of monoclonal IgG1, IgG2a, and IgG2b from Balb/c mice
14. Small-angle X-ray studies of the human immunoglobulin molecule
15. The influence of sucrose, dextran, and hydroxypropyl-cyclodextrin as lyoprotectants for a freeze-dried mouse IgG2a monoclonal antibody (MN12)
16. Anti-E. coli immunoglobulin Y isolated from egg yolk of immunized chickens as a potential food ingredient
17. Molecular stability of chicken and rabbit immunoglobulin G
18. Encapsulation of chicken egg yolk immunoglobulin G (IgY) by liposoms
19. Comparative studies on molecular stability of immunoglobulin G form different species
20. Egg yolk antibody(IgY) stability in aqueous solution with high sugar concentrations
21. Effect of food composition on the heat resistance of yeast ascospores
22. Sugars and polysaccharides
23. Digestion and absorption
24. Passive protection effect of chicken egg yolk immunoglobulins against experimental enterotoxigenic Escherichia coli infection in neonatal piglets
25. Antibodies to rotaviruses in chickens' eggs: A potential source of anti-viral immunoglobulins suitable for human consumption