Abstract
Immunoglobulin Y is a water-soluble protein present in high concentration in hen serum and egg yolk. IgY has applications in many fields, e.g., from food stuff to the mass production of antibodies. In this work, we have implemented an electrochemical immunosensor for IgY based on templated nanoelectrodes ensembles. IgY is captured by the templating polycarbonate and reacted with anti-IgY labeled with horseradish peroxidase. In the presence of H2O2 and methylene blue as the redox mediator, an electrocatalytic current is generated which scales with IgY concentration in the sample. After optimizing the extracting procedure, the immunosensor was applied for analysis of fresh eggs and food integrators. The data obtained with the biosensor were validated by SDS-PAGE and Western blot measurements.
Highlights
Immunoglobulin Y (IgY) is a water-soluble livetin, present in egg yolk
We focus on the nanoelectrode ensembles (NEEs)-based IgY immunosensor previously proposed [10]
We demonstrate its applicability for the sensitive determination of IgY in complex matrices such as egg yolk, as well as in other food based on egg components
Summary
Immunoglobulin Y (IgY) is a water-soluble livetin, present in egg yolk. There are three different kinds of livetins and each of them can be compared with a protein of hen serum:α (~to albumin), β (~alfa-2-macroglobulin) and γ (~gamma globulins). γ-livetins are represented in yolk by immunoglobulin Y [1]. Concerning the structure, IgY is more similar to mammalian IgE, since the Hinge region is not present in its molecular structure [2]. IgY is composed of two heavy chains (Mw = 68 kDa) and two light chains (Mw = 27 kDa), resulting in a molecular weight of around 190 kDa [3]. The concentration of this antibody in hen blood serum is 5–15 mg/mL, in egg yolk is 10–25 mg/mL; for this high concentration and for its complete absence in egg white, IgY is well representative of egg yolk [4]
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