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Production and Isolation of IgY Antibody Raised Against a Lectin Obtained from Maackia fauriei  

Chung Young Yun (College of Pharmacy, Chung-Ang University)
Jung Eui Cha (College of Pharmacy, Chung-Ang University)
Lee Hyun Jung (College of Pharmacy, Chung-Ang University)
Kim HaHyung (College of Pharmacy, Chung-Ang University)
Publication Information
YAKHAK HOEJI / v.49, no.1, 2005 , pp. 6-10 More about this Journal
Abstract
Immunoglobulin Y (IgY) obtained from chicken as the immunization host brings several advantages to antibody production, such as improved yield, lower cost, longer stability and higher specificity than mammalian immunoglobulin. In the present study, we attempted to produce IgY against a sialic acid-binding lectin, Maackia fauriei agglutinin (MFA), from egg yolk of white Leghorn hens. For the isolation of IgY from egg yolk, we applied a water dilution method. The weekly yield of IgY was determined by enzyme-linked immunosorbent assay, with a final yield of anti-MFA IgY from total IgY of approximately $1\%$. The yielded IgY were used to prepare IgY-affinity column conjugated with CNBr-activated Sepharose 4B, which resulted in the lectin being successfully purified in a single step from Maackia fauriei. This purified lectin exhibited the same hemagglutination activity as lectin purified using conventional purification methods.
Keywords
IgY; lectin; Maackia fauriei; production; isolation;
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