Журнал хроматографии и методов разделения
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Separation and Reactivity of Avian Immunoglobulin Y

Angel Alberto Justiz Vaillant, Niurka Ramirez, Armando Cadiz, Belquis Ferrer, Patrick Akpaka and Monica Smikle

Immunoglobulin Y (IgY) is the mayor protein present in the avian egg yolk. This antibody fulfils important functions in the protection of the embryo against several challenging stimuli. Separation of IgY from the egg yolk of several birds was carried out by the Polson method. Their capacity to react with immunoglobulin-binding bacterial protein: protein A, L or LA was investigated. The cross-reactivity of an anti-chicken-IgY-HRP conjugate with different avian IgY was tested by ELISA. The results showed that protein L reacts with bantam hem IgY; and proteins A and LA react with ostrich, bantam hen or duck IgYs. These findings are important for the development of methods of detection and purification of avian IgY proteins.