Production and antibacterial activity evaluation offragments from chicken egg yolk Immunoglobulin against Shewanellaputrefaciens

Methods were described for the production and purification of active fragments from chicken egg yolk Immunoglobulin (IgY) against Shewanellaputrefaciens. The peptic digestion procedure monitored by high performance liquid chromatograph (HPLC) , and the antibacterial activity of the fragments was also analyzed. Results demonstrated that IgY was divided into protein fragments of 43000u and other small ones by incubating with pepsin for 6h, and after 6h, the components of the fragments did not change any more.Active protein fragment of 90% purity was obtained using Sephacryl S-100 gel filtration chromatography and it retained antigenbinding and antibacterial activities.This research provided an effective method to produce active fragments from IgY, laying a theoretical foundation for expanding the application of IgY against Shewanellaputrefaciens.