Serum and egg antibody responses in chickens to Escherichia coli.

Shimizu, Makoto; Fitzsimmons, R. C.; Nakai, S.

doi:10.1271/bbb1961.53.3233

Cited by 8 publications

(7 citation statements)

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“…There have been other reports on the determination of the total IgY concentration in the egg yolk of immunized chicken, where the values differed ranging from 8 to 25 mg/ml. These differences are likely to result from the various methods to isolate and measure IgY since the total IgY concentrations were independent of the species of chicken, the nature of immunogen, and the types of adjuvant used [4,9,19,[21][22][23]. The lyophilized WSF, which was prepared by the freezedrying for a concentrated form, showed a decrease in IgY purity by 17% compared to that of the WSF.…”

Section: Discussionmentioning

confidence: 99%

Growth Inhibition of Escherichia coli 987P by Neutralizing IgY Antibodies

Sunwoo

Lee²,

Gujral³

et al. 2010

TOIJ

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Egg yolk antibodies, called IgY, were isolated from the egg yolks of chickens immunized with enterotoxigenic Escherichia coli (ETEC) 987P. Specific binding activity of IgY against ETEC 987P was found. Whole cell titers remained relatively high during the immunization period (up to 19 weeks). The IgY antibodies cross-reacted with other members of Enterobacteriaceae, Escherichia coli O157:H7, Salmonella enteritidis, and S. typhimurium by 28.3%, 21.1% and 19.7%, respectively. Specific IgY with a concentration higher than 0.54 mg/ml was found to inhibit the growth of ETEC 987P in a liquid medium. The difference in bacterial growth between the specific and the non-specific IgY was 6.1 log CFU/ml after 8 hr incubation. The specific binding activity of IgY to bacteria was further evaluated by immunofluorescence and immunoelectron microscopy, showing the binding of specific IgY to the bacterial surface. The immunoelectron microscopic observation revealed structural alterations on the bacterial surface bound by specific IgY. This proves that specific binding activity of IgY against ETEC 987P whole cells resulted in growth inhibition of effect ETEC 987P in vitro.

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Section: Discussionmentioning

confidence: 99%

Growth Inhibition of Escherichia coli 987P by Neutralizing IgY Antibodies

Sunwoo

Lee²,

Gujral³

et al. 2010

TOIJ

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“…Many investigators inject the Ag with an oil-emulsion adjuvant in the breast muscle or leg muscle. For some Ags, Freund's incomplete adjuvant may be as effective as FCA (Shimizu et al, 1989). Immunostimulators that are effective in the chicken are different from those of many mammals.…”

Section: Route Of Injection and Number Of Injection Sitesmentioning

confidence: 99%

Review of Polyclonal Antibody Production Procedures in Mammals and Poultry

Hanly¹,

Artwohl²,

Bennett³

1995

ILAR Journal

133

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“…However, in this study, FIA alone induced a higher antibody activity against the S. aureus antigen than a combination of FCA/FIA. Shimizu et al (1989) reported a similar result in preparation of anti- E. coli IgY, in which the presence of mycobacteria components in FCA with bacterial antigen suppressed the induction of specific IgY, even when FCA was used only at the first injection, followed by FIA for the boosting immunization. Therefore, emulsion composed of bacterial antigens with oil-based adjuvants, such as FIA, enhances specific IgY activity against bacterial antigens, probably through slowly releasing the antigen in the hen's muscle.…”

Section: Discussionmentioning

confidence: 72%

A Comparative Study on Egg Yolk IgY Production with Different Adjuvants and their Inhibitory Effects on <i>Staphylococcus aureus</i>

Kubo

Nishii²,

Osada‐Oka

et al. 2021

J. Poult. Sci.

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Objectives: Atopic dermatitis (AD) is one of the most common skin disorders in infants and children and is often aggravated by increased Staphylococcus aureus (S. aureus) colonization. An inhibitory effect of a specific egg yolk antibody (IgY) on S. aureus growth was demonstrated in this study. Furthermore, the effects of water-or oil-based adjuvants on the preparation of anti-S. aureus IgY and hen immunization were compared. Methods: Hens were immunized intramuscularly with formalin-killed S. aureus mixed with either a water-soluble polysaccharide λ-carrageenan, oil-based Freund's complete adjuvant (FCA), or Freund's incomplete adjuvant (FIA). Anti-S. aureus IgYs (FIA-IgY, FCA/FIA-IgY, and λCarra-IgY) were purified from the egg yolk of immunized hen eggs, and the activity of the IgY against S. aureus antigen was measured by ELISA. The proportion of each IgY that was absorbed by S. aureus was also determined. Then, the effect of purified anti-S. aureus IgY on S. aureus growth inhibition was investigated in vitro. Results: The yolk of eggs and purified FIA-IgY from the FIA group showed the highest antibody activity, followed by FCA/FIA-IgY and λCarra-IgY. The proportion of each IgY that was absorbed by S. aureus antigen was as follows: FIA-IgY (18.1%), FCA/FIA-IgY (12.9%), and λCarra-IgY (7.0%). Only FIA-IgY significantly inhibited S. aureus growth in liquid medium. Conclusion: A specific IgY that was produced using the FIA adjutant inhibited S. aureus growth. Although water-soluble λ-carrageenan showed an adjuvant effect on anti-S. aureus IgY induction in egg yolk, but did not inhibit S. aureus growth. The use of the oil adjuvant FIA was necessary in the preparation of anti-S. aureus IgY as a treatment for AD symptoms.

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Serum and egg antibody responses in chickens to Escherichia coli.

Cited by 8 publications

References 0 publications

Growth Inhibition of Escherichia coli 987P by Neutralizing IgY Antibodies

Growth Inhibition of Escherichia coli 987P by Neutralizing IgY Antibodies

Review of Polyclonal Antibody Production Procedures in Mammals and Poultry

A Comparative Study on Egg Yolk IgY Production with Different Adjuvants and their Inhibitory Effects on <i>Staphylococcus aureus</i>

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