Stability of chicken IgY antibodies freeze-dried in the presence of lactose, sucrose and trehalose
2007 (English)In: Journal of Poultry Science, ISSN 1349-0486, Vol. 44, no 1, 58-62 p.Article in journal (Refereed) Published
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.
Place, publisher, year, edition, pages
2007. Vol. 44, no 1, 58-62 p.
ELISA, freeze-drying, IgY, lactose, sucrose, threalose
Medical and Health Sciences
IdentifiersURN: urn:nbn:se:uu:diva-12980OAI: oai:DiVA.org:uu-12980DiVA: diva2:40750