Stability of Chicken IgY Antibodies Freeze-Dried in the Presence of Lactose, Sucrose and Threalose

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Freeze-drying is used as a method to stabilize proteins. The process itself may however cause protein unfolding and denaturation, but the risk is reduced if a stabilizing agent is added prior to freeze-drying. Here chicken antibody (IgY) preparations were freeze-dried in the presence or absence of lactose, sucrose and threalose as stabilizing agent at 0.3, 0.06 and 0.012M. The activity of freeze-dried IgY batches in the absence of stabilizing agent was similar before and after freeze-drying, but decreased slowly during eight weeks at 37°C. Addition of disaccharide resulted in a preserved activity after eight weeks in 37°C, compared to samples with no sugar added. The results were similar irrespective of sugar type and concentration (0.012-0.3M). This shows that IgY freeze-dried in the presence of disaccharide is very stable and a method to reduce the cost and simplify transport, storage and use of avian antibodies.

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  • The journal of poultry science  

    The journal of poultry science 44(1), 58-62, 2007-01-25 

    日本家禽学会

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各種コード

  • NII論文ID(NAID)
    10018485575
  • NII書誌ID(NCID)
    AA11564513
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13467395
  • NDL 記事登録ID
    8610965
  • NDL 雑誌分類
    ZR22(科学技術--農林水産--畜産)
  • NDL 請求記号
    Z54-J694
  • データ提供元
    CJP書誌  NDL  J-STAGE 
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