Abstract

EFFECT OF ENCAPSULATION ON DIGESTIVE ENZYMES TREATMENT OF CHICKEN EGG YOLK IGY ANTIBODIES

Brindha Chelliappan*, Tamilmozhi Manoharan, Sentila Rajan and Michael Antonysamy

Abstract

The study involved analyzing the effects of various digestive enzymes including pepsin, trypsin, and chymotrypsin on the activity of Chicken egg yolk IgY antibodies generated against vaccine strain of rotavirus. When the IgY antibodies are proposed for oral passive therapy for gastrointestinal disorders including diarrhea, the stability of these antibodies against various digestive enzymes becomes very much essential. The experiments showed that IgY antibodies are highly affected by pepsin, whereas minimal effect was seen on trypsin and chymotrypsin treatments. Hence to protect the antibodies, an alternate method of encapsulating the antibodies were performed using chitosanalginate beads and the encapsulated, non-encapsulated antibodies were exposed to all the three enzymes and the activity was checked by ELISA method. The results showed that the encapsulated IgY antibodies were well protected by pepsin treatment increasing its activity to 83% at pH 3.0 and 76% at pH 4.0 when compared to non-encapsulated. Similarly, when treated with trypsin and chymotrypsin, the encapsulated antibodies showed an activity from 63% to 81% and from 71% to 86% respectively at pH 8.0. Therefore, these anti rotavirus IgY antibodies can be protected from digestive enzymes by alternate methods like encapsulation using chitosan-alginate for sustained release in the Gastro-Intestinal Tract and to neutralize the infection too which can be further extended as a feed supplement for infants and children.

Keywords: IgY Antibodies, Encapsulation, Digestive Enzymes, Chitosan alginate beads.