Egg yolk immunoglobulin (IgY) targeting SARS‐CoV‐2 S1 as potential virus entry blocker

Aims COVID‐19 pandemic caused by SARS‐CoV‐2 has become a public health crisis worldwide. In this study, we aimed at demonstrating the neutralizing potential of the IgY produced after immunizing chicken with a recombinant SARS‐CoV‐2 spike protein S1 subunit. Methods and Results E. coli BL21 carrying plasmid pET28a‐S1 was induced with IPTG for the expression of SARS‐CoV‐2 S1 protein. The recombinant His‐tagged S1 was purified and verified by SDS‐PAGE, Western blot and biolayer interferometry (BLI) assay. Then S1 protein emulsified with Freund's adjuvant was used to immunize layer chickens. Specific IgY against S1 (S1‐IgY) produced from egg yolks of these chickens exhibited a high titer (1:25,600) and a strong binding affinity to S1 (KD = 318 nmol L−1). The neutralizing ability of S1‐IgY was quantified by a SARS‐CoV‐2 pseudotyped virus‐based neutralization assay with an IC50 value of 0.99 mg ml−1. In addition, S1‐IgY exhibited a strong ability in blocking the binding of SARS‐CoV‐2 S1 to hACE2, and it could partially compete with hACE2 for the binding sites on S1 by BLI assays. Conclusions We demonstrated here that after immunization of chickens with our recombinant S1 protein, IgY neutralizing antibodies were generated against the SARS‐CoV‐2 spike protein S1 subunit; therefore, showing the potential use of IgY to block the entry of this virus. Significance and Impact of the Study IgY targeting S1 subunit of SARS‐CoV‐2 could be a promising candidate for pre‐ and post‐exposure prophylaxis or treatment of COVID‐19. Administration of IgY‐based oral preparation, oral or nasal spray may have profound implications for blocking SARS‐CoV‐2.