IgY technology for human health: Antimicrobial activities of IgY preparations against foodborne pathogens


Hoon H. Sunwoo and Jeong S. Sim. Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
Whole egg yolks and water soluble fractions were prepared from the laying hens that had been immunized with pathogens such as E. coli O157:H7, Salmonella enteritidis, Salmonella typhimurium, Campylobacter jejuni, Staphylococcus aureus, and Listeria monocytogenes which cause foodborne illness. The anti-microbial effects of these preparations were investigated by growth inhibition assay and immuno-electron microscopy in a combination with ELISA. The preparations containing specific egg yolk antibodies (IgY; ranging from 14 to 66 mg/ml) showed a strong affinity for pathogens and demonstrated bacteriostatic activity against pathogens. It showed that pathogen-specific IgY was bound to the surface of bacteria, resulting in structural alterations of cell wall. The neutralizing effects of IgY preparations were preserved over 2 yrs in freeze-dried condition. Incubation at pH of 2.0 for 4 h led to about 65% reduction in the amount of pathogen-specific IgY. The activity of pathogen-specific IgY was also not significantly affected by enzymatic digestions such as trypsin or chymotrypsin at 37oC for 4 h.

Immune-Enhancing Foods
8:30 AM-11:25 AM, Sunday, March 23, 2003 Hampton Inn Convention Center -- Riverside II, Oral

Division of Agricultural & Food Chemistry
The 225th ACS National Meeting, New Orleans, LA, March 23-27, 2003