抗金黄色葡萄球菌卵黄抗体的制备及活性研究

Study on Activity and Preparation of Egg Yolk Antibody Against Staphylococcus Aureus

目的:制备金黄色葡萄球菌特异性卵黄抗体并考察其活性。方法:采用灭活的金黄色葡萄球菌免疫产蛋母鸡,通过水稀释法、硫酸铵和硫酸钠盐析及凝胶过滤法分离、纯化抗体。抗体效价测定及体外抑菌试验分别采用酶联免疫吸附法(ELISA)和液体培养基比浊法。结果:纯化所得抗体纯度达95.10%,回收率为20.08%。抗体对金黄色葡萄球菌具有特异性,效价最高可达1:6400。体外抑菌试验表明,抗体抑菌活随IgY浓度的增加而增强,当特异性IgY的浓度为10mg/ml时,能完全抑制细菌生长。结论:抗体制备及纯化所述方法简便、可行,所制抗体具有特异性和抑菌活性。

Objective： To prepare specific antibody of egg yolk against staphylococcus aureus （SA） and to detect its activity in vitro. Methods： Laying hens were immunized with inactivated SA. Egg yolk antibodies were separated and purified by water dilution method, salting-out of ammonium sulfate and sodium sulfate, and gel filtration method. Titer of this antibody was determined by enzyme-linked immunosorbent assay （ELISA） and liquid medium turbidimetric method. Results： After purification, the purity of antibody was up to 95.10%o; the recovery rate was 20.08%. The titer of the antibody was 1：6400.The bacteriostatic test in vitro showed that when the concentration of specific antibody of egg yolk was 10 mg/ml, the growth of bacteria could be completely inhibited. Conclusion： The preparation method is feasible and easy to operate, and the antibody prepared has specific and bacteriostatic activity.