抗痢疾志贺氏菌卵黄抗体的制备及其稳定性

Production of specific chicken egg yolk immunoglobulin against Shigella dysenteriae

目的制备特异性抗痢疾志贺氏菌的鸡卵黄免疫球蛋白,研究母鸡对痢疾志贺氏菌的免疫应答规律及抗体的稳定性。方法以两种不同剂量的痢疾志贺氏菌作为抗原免疫产卵母鸡,应用酶联免疫吸附测定法检测抗痢疾志贺氏菌IgY的效价及其稳定性。结果初次免疫后第12天,卵黄中开始出现抗痢疾志贺氏菌的IgY,免疫应答持续时间超过25周。稳定性试验表明IgY在pH3-11,温度不超过60℃,蔗糖质量浓度不高于700 g/L的渗透压条件下活性稳定。结论用痢疾志贺氏菌免疫母鸡制备的IgY效价高,理化性质稳定。

Objective To prepare the chicken egg yolk immunoglobulin (IgY) against Shigella dysenteriae and study the variation and stability of IgY. Methods Two different dosage of Shigella dysenteriae was used to immunize the hens.Antibody titer and the stability of IgY were detected by enzyme linked immunoadsorbent assay(ELISA).Results IgY was detected on 12 d after the first immunization.The specific antibody activity lasted more than 25 weeks.IgY was stable under the condition of pH3-11,temperature ≤60 ℃,sucrose concentration ≤700 g/mL.Conclusion This IgY has high titer and stable physico-chemical characteristics.