INVESTIGADORES
CHACANA Pablo Anibal
capítulos de libros
Título:
Livetin Fractions (IgY)
Autor/es:
SCHADE, R.; CHACANA, P. A.
Libro:
Bioactive Egg Compounds
Editorial:
Springer
Referencias:
Lugar: Berlin; Año: 2007; p. 25 - 32
Resumen:
The protein fraction of egg yolk represents approximately 16.6% of all itscompounds. One relatively inhomogeneous fraction is the livetin fraction,including α-, β-, and γ-livetin. The main component of α-livetin is an albuminwhereas α-2-glycoprotein is the main component of β-livetin, and IgY(immunoglobulin Y) is the predominant fraction of γ-livetin (Kovacs-Nolanet al. 2005).The following sections will discuss the molecular and physicochemicalcharacteristics as well as the biological functions of IgY. The main focus ofthis contribution is on the characterization of IgY, since it is the most importantcomponent of the livetin fraction. Additionally, this chapter complementsChapter 25 Use of IgY-Antibodies in Human and Veterinary Medicine inthis book.
