Production and Evaluation of Anti-Salmonella Typhimuruim Immunoglobulin Y Isolated from Serum and Eggs Laid

• Main Authors: M. Saadati, N. Gorbani, B. Barati, S. Nazarian
• Format: Article
• Language: English
• Published: Royan Institute (ACECR), Tehran 2009-01-01
• Series: Cell Journal
• Subjects: Immunoglobulin Y (IgY); Salmonella; ELISA; Egg
• Online Access: http://celljournal.org/library/upload/article/Article%204.pdf

Objective: The purpose of the study was to evaluate the production of antibodiesin serum as well as egg yolk raised against S. typhimurium and the cross-reactivityof this antibody with other enteric bacteria.Materials and Methods: White egg–laying hens were immunized with S. typhimurium,heat-killed whole cell, in Freund's adjuvant. Immunization was done with107 conlony forming unit (CFU) of bacteria per hen which was injected into thebreast muscle of lay. Specific antibodies were detected by enzyme-linked immunosorbentassay in the serum and in eggs. The serum and eggs of two adultswhite Leghorn hens were not immunized with S. typhimurium used as a control.Results: Chicken egg yolk antibodies (IgY) were raised against S. typhimuruim inthe serum as well as in eggs. The production of IgY in serum was higher than IgYproduced in egg yolk. Anti-S. typhimurium IgY cross-reacted 63%, 25% and 14%with S. typhimurium, Shigella dysenteriae and E. coli respectively.Conclusion: The findings indicate that eggs from hens immunized with S. typhimuruimhave not specific antibodies for the detection of S. typhimuruim, but theymay have the potential of being a useful source of passive immunity against thispathogen.