Comparative study on encapsulation and sustained release of anti-Campylobacter jejuni Immunoglobulin Y Using Various pH-Responsive Beads

To protect egg yolk immunoglobulin (IgY) from degradation by pepsin and acidic conditions during oral administration, Campylobacter jejuni (C. jejuni)-specific IgY was encapsulated in polypeptide beads using various methodologies. This study compared different pH-sensitive bead formulations to optim...

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Bibliographic Details

Published in:	Poultry Science
Main Authors:	Nazanin Soltani, Shaban Rahimi, Ebrahim Vasheghani-Farahani, Bahareh Eskandari, Jesse Grimes
Format:	Article
Language:	English
Published:	Elsevier 2025-11-01
Subjects:	Broiler chicken Campylobacter jejuni Encapsulation Immunoglobulin Y
Online Access:	http://www.sciencedirect.com/science/article/pii/S0032579125010715