IgY shows promise against pathogensGrowth-Inhibitory Effect of Chicken Egg Yolk Polyclonal Antibodies (IgY) on Zoonotic Pathogens , spp. and , In Vitro.
We explored the effectiveness of chicken egg yolk immunoglobulin Y (IgY) in combating foodborne pathogens, a growing concern in food safety. By isolating IgY from the yolks of immunized hens using a special dilution technique, we confirmed its ability to specifically target harmful bacteria.
Our evaluations showed that IgY could significantly inhibit the growth of major foodborne pathogens. In fact, a single dose of 0.5 mg/mL of IgY managed to reduce bacterial counts by as much as 7 log in some cases. We noticed that while this dose was impactful across the board, some pathogens required repeated doses for optimal effect.
These findings suggest that chicken egg yolk IgY might serve as a sustainable and ethical alternative to traditional antibiotics in livestock management. Our next steps will involve further testing in live animals and considering large-scale production methods of IgY for practical applications in animal healthcare.
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Zero donut and cake elements! I was intrigued by the vanilla flavour, which I believed would be hard to find in Japan. Unfortunately, I found it unpleasant, especially when mixed with water rather than milk. It has a strange vanilla taste that makes me question why I would drink this over tastier protein options. I will finish it but only in the best conditions or when I need to gift it reluctantly. It’s perfect for such occasions!