ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
High-purity immunoglobulins (Ig), which may be useful for immunologic supplementation of food products, were isolated from Cheddar cheese whey in a one-step process using avidin-biotinylated yolk immunoglobulin (IgY) column chromatography. Yolk antibodies specific to bovine IgG (IgYIgG) were biotinylated with biotinyl amido-hexanoic acid-N-hydroxy-sulfo-succinimide ester without any notable effect on antigen-binding activity, and coupled to immobilized avidin columns. The resulting avidin-biotinylated IgYIgG columns, with binding capacity of 50–55% (w/w percent ratio of IgG to immobilized IgYIgG), were used for specific binding of IgG from cheese whey. Elution with a commercially available eluent (Actisep) or 0.1 M glycine-HCl buffer at pH 2.8 yielded IgG with purity of 99% by radial immunodiffusion.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1998.tb15757.x
