TY  - JOUR
AU  - XIA, Minquan
AU  - LI, Xiaomeng
AU  - LIU, Cong
AU  - CAI, Zhaoxia
PY  - 2022
TI  - Progress in Understanding the Health Promoting Effect of Egg Yolk Immunoglobulin
JO  - Food Science
SN  - 1002-6630
SP  - 346
EP  - 355
VL  - 43
IS  - 5
AB  - As an important immuneoactive component in eggs, yolk immunoglobulin (IgY) shows great competitiveness in research and production due to its good stability, high safety, low cost, easy availability, strong immune activity, and no drug resistance. This article highlights the significant advantages of IgY as a good antibiotic substitute in the prevention and treatment of viral and bacterial diseases. Also, IgY has great potential in the regulation of nutrient metabolism balance, intestinal microflora and immune homeostasis by affecting key rate-limiting enzymes, and relevant receptors and inflammatory factors specifically. Proper diet and targeted delivery of foodborne IgY may be a new perspective on inflammation regulation, disease control, nutritional balance or homeostasis, and oral microencapsulated IgY is expected to be a new approach against increasing public health emergencies (such as COVID-19 pandemic).
UR  - https://doi.org/10.7506/spkx1002-6630-20201211-133
DO  - 10.7506/spkx1002-6630-20201211-133