Research Progress in the Glycosylation and Structure-Function Relationship of Chicken Egg Yolk Immunoglobulin

doi:10.7506/spkx1002-6630-201405045

Abstract

Abstract:

Egg yolk immunoglobulin (IgY) is an antibody existing in the egg yolk. It is easy to be obtained and produced.Also, it does not interact with rheumatoid factors or activate mammalian complement. Therefore it has become a potentiallypromising alternative to antibiotics. However, the application of IgY is limited due to its susceptibility to temperature,pH and enzymatic degradation. The glycan structure of IgY plays an important role in maintaining the structure,physicochemical properties, antigenic properties and other functions of IgY. Glycosylation in IgY can improve itsphysical and chemical properties, which not only makes egg resources to be fully utilized but also provides a scientificbasis for the development of egg yolk as health food, additives and other pharmaceutically relevant products. Thisarticle reviews several approaches for IgY glycosylation and discusses the relationships between glycosylation and thestructures and physicochemical properties of IgY.

Key words: glycosylation, chicken egg yolk immunoglobulins, functional activity, structure-function relationship

TONG Chen-yao, HE Zhen-jiao, GENG Fang, MA Mei-hu, HUANG Xi, CAI Zhao-xia. Research Progress in the Glycosylation and Structure-Function Relationship of Chicken Egg Yolk Immunoglobulin[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201405045.

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Research Progress in the Glycosylation and Structure-Function Relationship of Chicken Egg Yolk Immunoglobulin

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