鸡卵黄免疫球蛋白的糖基化及其构效关系研究进展

Research Progress in the Glycosylation and Structure-Function Relationship of Chicken Egg Yolk Immunoglobulin

鸡卵黄免疫球蛋白(egg yolk immunoglobulin,IgY)是鸡卵黄中的一种免疫球蛋白。由于其具有原料易得、制备简单、不与类风湿因子以及哺乳动物的补体发生交叉反应等优点,IgY是一种颇具潜力的抗生素替代品,但由于IgY性质不稳定,易受温度、pH值、酶的影响,从而限制了其实际应用。糖链在维持IgY理化性质、抗原特性等功能中扮演着重要角色。因此,对IgY进行糖基化修饰,从而改善其理化性质和抗原特性,不仅能使鸡蛋资源得到充分利用,也为开发蛋黄保健食品、添加剂以及相应的医药产品提供科学依据。本文归纳几种常见的IgY的糖基化方法,并论述IgY糖基化与其结构、理化性质之间的关系。

Egg yolk immunoglobulin （IgY） is an antibody existing in the egg yolk. It is easy to be obtained and produced. Also, it does not interact with rheumatoid factors or activate mammalian complement. Therefore it has become a potentially promising alternative to antibiotics. However, the application of IgY is limited due to its susceptibility to temperature, pH and enzymatic degradation. The glycan structure of IgY plays an important role in maintaining the structure, physicochemical properties, antigenic properties and other functions of IgY. Glycosylation in IgY can improve its physical and chemical properties, which not only makes egg resources to be fully utilized but also provides a scientific basis for the development of egg yolk as health food, additives and other pharmaceutically relevant products. This article reviews several approaches for IgY glycosylation and discusses the relationships between glycosylation and the structures and physicochemical properties of IgY.