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KMID : 1025520050470040637
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Journal of Animal Science and Technology
2005 Volume.47 No. 4 p.637 ~ p.646
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Formation and Processing Properties of Anti-Salmonella gallinarum Specific lgY from Yolk
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Rho Jeong-Hae
Kim Mi-Hyun
Kim Young-Boong
Seong Ki-Seung
Lee Nam-Hyung
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Abstract
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Immunization of layers against Salmonella gallinarum(S.G.) which causes fowl typhoid resulted in production of anti-S.G. IgY rich eggs. Water soluble fraction was obtained from egg yolk using various gum solutions such as 0.1%(Sigma C-3889) λ-carrageenan; 1% and 2% cold water soluble carrageenan; 1% and 2% hot water soluble carrageenan; and 1% cold water soluble carrageenan with 1% hot water soluble carrageenan. Among them, λ-carrageenan 0.1% treatment showed a high recovery rate, possessing high IgY contents. In the range of pH 5-9, more than 70 percent of IgY was existent. Moreover, Anti-S.G. IgY was relatively heat-stable. This study revealed that immunoglobulin against fowl typhoid could be produced successfully by layers and the IgY was sustainable to further processing due to its pH and heat stability. IgY is promising to be utilized for prevention and treatment of fowl typhoid in industrial scale.
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KEYWORD
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Eggs, IgY, Salmonella gallinarum, Stability
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