Stability of Chicken IgY Antibodies Freeze-Dried in the Presence of Lactose, Sucrose, Threalose
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- Nilsson Elin
- Department of Medical Sciences, Clinical Chemistry, University Hospital
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- Larsson Anders
- Department of Medical Sciences, Clinical Chemistry, University Hospital
Bibliographic Information
- Other Title
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- Stability of Chicken IgY Antibodies Freeze-Dried in the Presence of Lactose, Sucrose and Threalose
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Abstract
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.
Journal
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- The Journal of Poultry Science
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The Journal of Poultry Science 44 (1), 58-62, 2007
Japan Poultry Science Association
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Details 詳細情報について
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- CRID
- 1390001205206814848
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- NII Article ID
- 10018485575
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- NII Book ID
- AA11564513
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- ISSN
- 13490486
- 13467395
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- NDL BIB ID
- 8610965
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed