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Production and Characterization of Egg Yolk Antibodies (IgY) against Flagella Antigen of Salmonella sp.  

신순오 ((주)단·바이오텍 생명과학연구소)
김도균 ((주)단·바이오텍 생명과학연구소)
양시용 ((주)단·바이오텍 생명과학연구소)
안태영 (단국대학교 미생물학과)
김정우 (단국대학교 동물자원과학과)
Publication Information
Korean Journal of Poultry Science / v.30, no.3, 2003 , pp. 191-196 More about this Journal
Abstract
Egg yolk antibodies(IgY) from laying hens immunized with antigens from Salmonella choleraesuis, Salmonella typhimurium and Salmonella dublin were produced. The Antigenic proteins isolated from those flagella of Salmonella sp., determined by SDS-PAGE, were pure and had a molecular mass of approximately 53.4, 51 and 54.6 kDa, respectively. The IgY titers were found at two weeks after first immunization and increased gradually to maximum of 330,000 300,000 and 440,000 respectively. According to the results of specificity test by ELISA, the IgY raised against Salmonella sp. were found highly specific activity levels. Concentration of Salmonella sp. incubated with anti-Salmonella sp. IgY were drastically reduced to the levels of 2.8∼4.0 log CFU/ml. The contents of IgY in an egg yolk was approximately 31∼33 mg/ml.
Keywords
Salmonella sp; flagella protein; IgY;
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Times Cited By KSCI : 1  (Citation Analysis)
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