Preparation, purification and characterization of egg yolk immunoglobulin Y specific to porphyromonas gingivalis
DONG Yao
XU Yan
MA Qian
MENG Ming-li
SHEN Ji-long
XU Zhen-shan
SONG Li-hua
Abstract：AIM:To prepare egg yolk immunoglobulin ( IgY) against Porphyromonas gingivalis and to study its biological characteristics. METHODS:Ten 150 day-old laying hens were immunized with Porphyromonas gingi-valis and IgY was isolated from the egg yolk by the water dilution ( WD) method and 2 steps of ammonium sulfate puri-fication. The titers and specificity of the purified antibodies were assessed by ELLSA. The molecular weight were meas-ured by SDS-PAGE. The antigenicity and function of the IgY were demonstrated by western blotting and the hemag-glutination inhibition ( HI) test respectively. RESULTS:The yield of IgY was 70 mg per yolk with the purity of 65%. Its titer was 25 600. Pg-IgY could bound specifically to Porphyromonas gingivalis and could inhibit the hemagglutina-tion at 3. 125 μg/well. CONCLUSION:The production and purity of IgY are high, the IgY has strong specificity a-gainst T Porphyromonas gingivalis.
Keywords：porphyromonas gingivalisimmunoglobulin Yegg yolk immunogolbuin
Publication Date：2015-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：7( 459-464,497 )