FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (2): 119-123.doi: 10.7506/spkx1002-6630-201802019

• Bioengineering • Previous Articles     Next Articles

Production and Inhibitory Effect of Specific Egg Yolk Antibody Fab’ Fragment against Tyrosinase

ZHONG Xinxin, CAO Limin, LIN Hong, SHI Peiyu, SUI Jianxin*   

  1. (College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China)
  • Online:2018-01-25 Published:2018-01-05

Abstract: The production of Fab’ fragment from specific egg yolk antibody against tyrosinase and its inhibitory activity on tyrosinase were investigated in this paper. The optimal conditions were obtained as follows: pH 4.0, ratio of egg yolk antibody to pepsin 1:150 (mg/U), and reaction time 8 h. Fab’ fragment purified by immunoaffinity column chromatography to a purity of over 95% exhibited good physicochemical stability. It was demonstrated as a non-competitive inhibitor with an IC50 value of 11.16 μmol/L and a binding constant of 5.79 × 105, whose inhibitory effect was much higher than that of IgY. The results of this study can provide a theoretical basis for the application of egg yolk antibody Fab’ fragments in food, cosmetics and pharmaceutical industries as a potential enzyme inhibitor.

Key words: tyrosinase, egg yolk antibody, enzymatic proteolysis, fragment antigen binding (Fab’ fragment), enzyme activity inhibition

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