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Inhibitory Effects of Chicken Egg Yolk Antibody on Infection of Escherichia coli in Macrophage  

Lee, Jin-Ju (College of Veterinary Medicine, Gyeongsang National University)
Kim, Dong-Hyeok (College of Veterinary Medicine, Gyeongsang National University)
Lim, Jeong-Ju (College of Veterinary Medicine, Gyeongsang National University)
Kim, Dae-Geun (College of Veterinary Medicine, Gyeongsang National University)
Kim, Gon-Sup (College of Veterinary Medicine, Gyeongsang National University)
Min, Won-Gi (College of Veterinary Medicine, Gyeongsang National University)
Lee, Hu-Jang (College of Veterinary Medicine, Gyeongsang National University)
Rhee, Man-Hee (Dept. of A Food Science & Technology(Insti. of Agric. Life Sci.), Gyeongsang National Univ.)
Chang, Hong-Hee (Institute of Agriculture and Life Science, Gyeongsang National University)
Kim, Suk (College of Veterinary Medicine, Gyeongsang National University)
Publication Information
Journal of agriculture & life science / v.46, no.2, 2012 , pp. 107-114 More about this Journal
Abstract
The present study evaluated the potential use of immunoglobulin prepared from egg yolk of chickens immunized with Escherichia coli K88 (IgY-Ec) in the control of E. coli K88 infection in RAW 264.7 murine macrophage. The binding activity of IgY-Ec against E. coli K88 surface protein was more specific and increased than control IgY. In infection assay of E. coli in macrophage, the specific IgY-Ec to E. coli K88 remarkably inhibited the phagocytic activity comparing to nonspecific IgY (p<0.001). In adherence assay, bacterial adhesion on macrophage cells was definitely reduced by preincubation of IgY-Ec compared with nonspecific IgY (p<0.05). These findings suggested that IgY-Ec have the protective effects against pathogens and IgY-based diets may have potential benefits for preventing or treating various infections in domestic animals.
Keywords
Egg yolk immunoglobulin (IgY); Escherichia coli; Infection; Prevention;
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