Production and characteristics of a novel chicken egg yolk antibody (IgY) against periodontitis-associated pathogens

Abstract

Periodontitis is a bacterial biofilm-induced oral disease, mostly caused by Aggregatibacter actinomycetemcomitans ( A. actinomycetemcomitans ) and Porphyromonas gingivalis ( P. gingivalis ). Oral administration of chicken egg yolk antibody (IgY) is a promising nutritional strategy to control pathogen infections. The objective of this study was to produce an A. actinomycetemcomitans - and P. gingivalis -specific IgY and evaluate its effects on bacterial agglutination and biofilm formation. Thirty laying hens were immunized with a complex of lysate containing typical molecular weights of membrane proteins of A. actinomycetemcomitans and P. gingivalis . IgY was isolated by polyethylene glycol 6000 and ammonium sulfate and purified by dialysis. The results of enzyme-linked immunosorbent assay showed that the obtained IgY were specific to both A. actinomycetemcomitans and P. gingivalis . In addition, immunoelectron microscopy scanning and crystal violet staining showed that the IgY could bind to cell wall of the pathogens and efficiently accelerate agglutination and inhibit biofilm formation. Furthermore, the activity of the IgY remained stable at different temperature, pH, and storage period. This is the first report that a novel two-in-one IgY was produced to modulate the agglutination and biofilm formation of A. actinomycetemcomitans and P. gingivalis , suggesting the potential of IgY to control periodontitis caused by oral pathogens.

Scientometric analysis and perspective of IgY technology study

“…In recent years, IgY research has focused on disease prevention and immunotherapy, both in veterinary and human medicine. Studies have shown that IgY antibodies can be used to treat disease by inhibiting the growth of bacterial biofilms that are responsible for certain diseases, such as Porphyromonas gingivalis and Pseudomonas aeruginosa , which cause periodontitis and cystic fibrosis, respectively ( Li et al., 2020 ; Thomsen et al., 2021 ). Examples include biofilm and nanoparticles, indicating that this technology is well on its way to conducting clinical trials to commercial products ( Pereira et al., 2019 ).…”

Potential Therapeutic Effects of Egg Yolk Antibody (IgY) in Helicobacter pylori Infections─A Review

“…33,34 IgY stability is not affected by freeze-drying, although repeated freeze−thaw cycles might compromise its activity. 35 It is also stable at pH 4.0−10.0, 14 and high susceptibility of IgY to pepsin is at pH 2, but at a higher pH level, for example, pH 4, IgY activity is observed to be at 91 and 63% in 1 and 4 h, respectively. 36 Because eggs are normal dietary components, practically, there exists no toxic risk in IgY.…”

“…To be specific, the activity of IgY is not significantly lessened until 70 °C, and severe denaturation occurs upon the heat treatment with the temperature above 75 °C. , IgY stability is not affected by freeze-drying, although repeated freeze–thaw cycles might compromise its activity . It is also stable at pH 4.0–10.0, and high susceptibility of IgY to pepsin is at pH 2, but at a higher pH level, for example, pH 4, IgY activity is observed to be at 91 and 63% in 1 and 4 h, respectively …”

“…pylori one after another, passive immunization offers an alternative approach to treat infections in immune-compromised individuals, avoiding side effects from vaccination . On the basis of the long-term research on yolk antibody by our team − and its application in the detection and analysis of H. pylori, , the aim of the review is to promote the potential detection and adjuvant treatment of specific IgY in H.…”

Rapid detection of Vibrio parahaemolyticus using magnetic nanobead-based immunoseparation and quantum dot-based immunofluorescence

“…33 IgY from egg yolk was extracted by the improved PEG-6000 method, as described before. 12,34 In brief, the yolk of each egg was diluted 1 : 2 with sterile PBS (0.01 M, pH 7.4). To eliminate lipids and lipoprotein, PEG-6000 was mixed with yolk suspension at a nal concentration of 3.5% (w/v) and subjected to gentle shaking at 25 C for 10 min.…”