Effects of freezing and drying programs on IgY aggregation and activity during microwave freeze-drying: Protective effects and interactions of trehalose and mannitol.

Confocal laser scanning microscopy IgY Lyoprotectant MFD Protein structure

Journal

International journal of biological macromolecules
ISSN: 1879-0003
Titre abrégé: Int J Biol Macromol
Pays: Netherlands
ID NLM: 7909578

Informations de publication

Date de publication:
14 Jan 2024
Historique:
received: 04 12 2023
revised: 09 01 2024
accepted: 10 01 2024
medline: 17 1 2024
pubmed: 17 1 2024
entrez: 16 1 2024
Statut: aheadofprint

Résumé

The acquisition of high quality lyophilized IgY products, characterized by an aesthetically pleasing visage, heightened stability, and a marked preservation of activity, constitutes an indispensable pursuit in augmenting the safety and pragmatic utility of IgY. Within this context, an exploration was undertaken to investigate an innovative modality encompassing microwave freeze-drying (MFD) as a preparatory methodology of IgY. Morphological assessments revealed that both cryogenic freezing and subsequent MFD procedures resulted in aggregation of IgY, with the deleterious influence posed by the MFD phase transcending that of the freezing phase. The composite protective agent comprised of trehalose and mannitol engendered a safeguarding effect on the structural integrity of IgY, thereby attenuating reducing aggregation between IgY during the freeze-drying process. Enzyme-linked immunosorbent assay (ELISA) outcomes demonstrated a discernible correlation between IgY aggregation and a notable reduction in its binding affinity towards the pertinent antigen. Comparative analysis vis-à-vis the control sample delineated that when the trehalose-to-mannitol ratio was upheld at 1:3, a two-fold outcome was achieved: a mitigation of the collapse susceptibility within the final product as well as a deterrence of IgY agglomeration, concomitant with an elevated preservation rate of active antibodies (78.57 %).

Identifiants

pubmed: 38228204
pii: S0141-8130(24)00251-4
doi: 10.1016/j.ijbiomac.2024.129448
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

129448

Informations de copyright

Copyright © 2024. Published by Elsevier B.V.

Déclaration de conflit d'intérêts

Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships.

Auteurs

Zhe Wang (Z)

School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China; Food Laboratory of Zhongyuan, 462300 Luohe, China.

Wenchao Liu (W)

School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China. Electronic address: wen_chaoliu@163.com.

Xu Duan (X)

School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China. Electronic address: duanxu_dx@163.com.

Guangyue Ren (G)

School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China. Electronic address: rgy@haust.edu.cn.

Linlin Li (L)

School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China.

Weiwei Cao (W)

School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China.

Jingfang Guo (J)

School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China; Food Laboratory of Zhongyuan, 462300 Luohe, China.

Xueyuan Jiao (X)

School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China.

Lewen Zhu (L)

School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China.

Xinyu Wei (X)

School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China.

Classifications MeSH