鸡蛋黄中免疫球蛋白Y提取工艺的选择

V.A. Akhmetzyanov, O. V. Chibiskova, E. Kolesanova
{"title":"鸡蛋黄中免疫球蛋白Y提取工艺的选择","authors":"V.A. Akhmetzyanov, O. V. Chibiskova, E. Kolesanova","doi":"10.18097/bmcrm00179","DOIUrl":null,"url":null,"abstract":"Four protocols of immunoglobulin Y extraction and purification from hen egg yolk were compared and the optimal one was chosen from the viewpoint of the purity and yield of the final protein preparation. The following protocols were tested: 1) three-step treatment of the yolk substance with caprylic acid; 2) delipidation with dextran-sulfate followed by sodium sulfate fractionation; 3) removal of lipids via diluting by acidified water followed by sodium sulfate fractionation and 4) purification of immunoglobulins with the use of egg yolk freezing-thawing. Protein yields were assessed as amounts of the total protein in the final immunoglobulin preparations; purity was assessed via polyacrylamide gel electrophoresis in denaturing (reducing and non-reducing) conditions. The protocol of the immunoglobulin Y extraction with the removal of lipids via diluting by acidified water followed by sodium sulfate fractionation was considered as the optimal one, with regard to the ratio between the protein yield and immunoglobulin preparation purity. This protocol can be employed both for the preparation of immunoglobulin Y samples for further affinity purifications of specific antibodies for research purposes and for the production of immunoglobulins Y as pharmaceutics.","PeriodicalId":286037,"journal":{"name":"Biomedical Chemistry: Research and Methods","volume":"99 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Selection of the Most Efficient Protocol for the Immunoglobulin Y Extraction from Hen Egg Yolk\",\"authors\":\"V.A. Akhmetzyanov, O. V. Chibiskova, E. Kolesanova\",\"doi\":\"10.18097/bmcrm00179\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Four protocols of immunoglobulin Y extraction and purification from hen egg yolk were compared and the optimal one was chosen from the viewpoint of the purity and yield of the final protein preparation. The following protocols were tested: 1) three-step treatment of the yolk substance with caprylic acid; 2) delipidation with dextran-sulfate followed by sodium sulfate fractionation; 3) removal of lipids via diluting by acidified water followed by sodium sulfate fractionation and 4) purification of immunoglobulins with the use of egg yolk freezing-thawing. Protein yields were assessed as amounts of the total protein in the final immunoglobulin preparations; purity was assessed via polyacrylamide gel electrophoresis in denaturing (reducing and non-reducing) conditions. The protocol of the immunoglobulin Y extraction with the removal of lipids via diluting by acidified water followed by sodium sulfate fractionation was considered as the optimal one, with regard to the ratio between the protein yield and immunoglobulin preparation purity. This protocol can be employed both for the preparation of immunoglobulin Y samples for further affinity purifications of specific antibodies for research purposes and for the production of immunoglobulins Y as pharmaceutics.\",\"PeriodicalId\":286037,\"journal\":{\"name\":\"Biomedical Chemistry: Research and Methods\",\"volume\":\"99 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Biomedical Chemistry: Research and Methods\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.18097/bmcrm00179\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Biomedical Chemistry: Research and Methods","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.18097/bmcrm00179","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

比较了4种不同的蛋黄免疫球蛋白Y提取纯化工艺,并从纯化蛋白的纯度和产率两方面进行了比较。试验了以下方案:1)用辛酸三步处理蛋黄物质;2)用葡聚糖-硫酸钠脱水,再用硫酸钠分馏;3)酸化水稀释后硫酸钠分馏去除脂质;4)蛋黄冻融法纯化免疫球蛋白。蛋白质产量以最终免疫球蛋白制剂中总蛋白的量来评估;在变性(还原和非还原)条件下,通过聚丙烯酰胺凝胶电泳评估纯度。从蛋白得率与免疫球蛋白纯度之比来看,采用酸化水稀释脱脂、硫酸钠分馏的免疫球蛋白Y提取工艺为最佳方案。该方案既可用于制备用于进一步亲和纯化研究目的特异性抗体的免疫球蛋白Y样品,也可用于生产用作药物的免疫球蛋白Y。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Selection of the Most Efficient Protocol for the Immunoglobulin Y Extraction from Hen Egg Yolk
Four protocols of immunoglobulin Y extraction and purification from hen egg yolk were compared and the optimal one was chosen from the viewpoint of the purity and yield of the final protein preparation. The following protocols were tested: 1) three-step treatment of the yolk substance with caprylic acid; 2) delipidation with dextran-sulfate followed by sodium sulfate fractionation; 3) removal of lipids via diluting by acidified water followed by sodium sulfate fractionation and 4) purification of immunoglobulins with the use of egg yolk freezing-thawing. Protein yields were assessed as amounts of the total protein in the final immunoglobulin preparations; purity was assessed via polyacrylamide gel electrophoresis in denaturing (reducing and non-reducing) conditions. The protocol of the immunoglobulin Y extraction with the removal of lipids via diluting by acidified water followed by sodium sulfate fractionation was considered as the optimal one, with regard to the ratio between the protein yield and immunoglobulin preparation purity. This protocol can be employed both for the preparation of immunoglobulin Y samples for further affinity purifications of specific antibodies for research purposes and for the production of immunoglobulins Y as pharmaceutics.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信