Sequences will be variable around the antibody binding site. A partial sequence of chicken heavy chain is deposited and the complete chicken genome is becoming available.
167 250 Da (IgY), 65 105 Da (Heavy chain), 18 660 Da (light chain), and 45,359 Da (Fab) (Sun et al. 2001 [1402]).
Oligomeric Masses:
IgY is a disulphide linked tetramer of 2 heavy and 2 light chains.
Allergen epitopes:
Not known
Allergen stability: Process, chemical, enzymatic
IgY is easily digested by pepsin to give the Fab fragment which is pepsin resistant.
Nature of main cross-reacting proteins:
Not reported. Akita et al (1999) [1308] report that IgY does not antigenically cross-react with egg white proteins in mice.
Allergen properties & biological function:
IgY is the class of antibody found in birds, reptiles and amphibia but not in mammals (Warr et al. 1995 [1404]).
Allergen purification:
Verdoliva et al. (2000) [1305] report an affinity chromatographic method for preparing IgY and review other mehods. A column with the TG19318 ligand immobilized on EmphazeTM was equilibrated with 25 mM sodium phosphate, or Tris or Bis-Tris buffers, pH 7.0. Crude yolk extracts after water dilution protocol, were diluted with the starting buffer (Bis-Tris) to reach a final IgY concentration of 0.5 mg/ml and applied directly at a linear flow rate of 60 cm/h. After elution of unretained material, the buffer was changed to 0.1 M acetic acid, to elute the adsorbed antibodies. Bound fractions were characterized in terms of IgY recovery and purity respectively by SDS-PAGE and radial immunodiffusion with a rabbit IgG. All samples showed a similar antibody purity (>95%) and the highest recovery was with 25 mM Bis-Tris pH 6.5.
De Meulenaer & Huyghebaert A (2001) [1403] also review purifications.
Bernhisel-Broadbent et al. (1991) [1306] found that 15 of 28 egg-allergic patients had specific IgE binding against one or more of the egg yolk-derived antiviral chicken immunoglobulins.
Carlander (2002) [1672] reviews published data on IgY and is available online.
References (7)
Akita EM, Jang CB, Kitts DD, Nakai S.
Evaluation of Allergenicity of Egg Yolk Immunoglobulin Y and Other Egg Proteins by Passive Cutaneous Anaphylaxis.
Food and Agricultural Immunology 11 (2): 191 - 201
1999
PUBMED ID:
unknown
[1308]
Bernhisel-Broadbent J, Yolken RH, Sampson HA.
Allergenicity of orally administered immunoglobulin preparations in food-allergic children.
Pediatrics. 87(2):208-214. 1991
PUBMED ID:
1987533
Carlander D.
Avian IgY antibody.
Thesis, University of Uppsala, ISBN 91-554-5227-2 2002
PUBMED ID:
unknown
[1672]
De Meulenaer B, Huyghebaert A
Isolation and purification of chicken egg yolk immunoglobulins: A review
FOOD AND AGRICULTURAL IMMUNOLOGY 13 (4): 275-288 2001
PUBMED ID:
unknown
[1403]
Sun S, Mo W, Ji Y, Liu S.
Preparation and mass spectrometric study of egg yolk antibody (IgY) against rabies virus.
Rapid Commun Mass Spectrom. 15(9):708-712.
2001
PUBMED ID:
11319793
Verdoliva A, Basile G, Fassina G.
Affinity purification of immunoglobulins from chicken egg yolk using a new synthetic ligand.
J Chromatogr B Biomed Sci Appl. 749(2):233-242. 2000
PUBMED ID:
11145060
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