Abstract: Improper food processing or storage is associated with the production of macromolecular protein toxins and small molecular toxins. Nowadays, there is an increasing interest in nutritional supplements that may counteract the detrimental effects of toxic compounds and prevent multiple diseases in humans. Egg yolk immunoglobulin (IgY) as a nutraceutical supplement for therapeutic and prophylactic intervention and against macromolecular protein toxins has been extensively studied. This article reviews recent progress in the factors affecting IgY activity, its metabolism and application for the neutralization of macromolecular protein toxins as well as the underlying mechanism. Meanwhile, we discuss the current status of understanding the detoxifying effect of IgY on small molecular toxins and future prospects for its application in this area. IgY has potential application in food and feed as an oral detoxicant.

Key words: egg yolk immunoglobulin, metabolism, neutralization, macromolecular protein toxins