Browse > Article

Production and Specificity of Imunoglobulin yolk (IgY) on Vibrio parahaemolyticus  

심원보 (경상대학교 식품공학과)
김혜정 (경상대학교 식품공학과)
박선자 (경상대학교 농업생명과학원)
강동훈 (경남 보건환경 연구원)
강진순 (진주국제대학 식품과학부 식품영양학과)
정덕화 (경상대학교 식품공학과)
Publication Information
Journal of Food Hygiene and Safety / v.18, no.2, 2003 , pp. 61-66 More about this Journal
Abstract
This study was conducted to produce the egg yolk Imunoglobulin (IgY) on Vibrio parahaemolyticus from immunized hen with lipopolysaccharide (LPS). Vibrio parahaemolyticus is considered as a potentially pathogenic bacteria, the causative agents of the gastroenteritis. According as the LPS antigens were injected into laying hens in order to produce antibodies against Vibrio parahaemolyticus in egg yolk. After chickens were immunized four times in 2 weeks interval and three times booster in 2 weeks interval, the profile of antibody Production was examined by ELISA. The Production of antibody in egg yolk was started in 1 week after the first immunization, reached peak in 7 weeks and maintained until 13 weeks later. The antibody titre in serum showed similar tendency as IgY. No significant difference in antibody titre when the titre compared to water diluted IgY and commercial IgY kit. Purified IgY reacted with only Vibrio parahaemolyticus, but other Vibrio species and food-borne pathogenic bacteria. In conclusion, we showed that it is possible to obtain a high antibody titre in chicken with quite low amounts of LPS antigen. These results suggested that egg yolk antibodies could be a good source for production of specific antibodies to pathogenic bacteria inducing epidemic gastroenteritis.
Keywords
Vibrio parahaemolyticus; LPS (lipopolysaccharide); IgY; ELISA;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Yang, H.C., Hong, S.S., Kim, K.H., Choi, S.H. and Chung, H.J.: Distribution of Vibrio vulnificus in Chonnam coastal area, KOr J. Appl. Microbiol. Biotechnol., 27, 70-74(1999)
2 Hsu E., Flajnik M.F., Pasquier L.D.: A third immunoglobulin class in amphibians. J. Immunol., 135(3), 1998-2004 (1985)
3 Schade, R., Burger, W. Schoneberg, T, et al.: Avian egg yolk antibodies. The egg -laying capacity of hens following immunization with antigens of different kind and origin and the efficiency of egg yolk antibodies in comparison to mammalian antibodies. Alto; Alternative Zu Tierexp., 11, 75-84 (1994)
4 Larsson, A.: David Carlander and Martin Wilhelmsson: Antibody response in laying hens with small amounts of antigen. Food and Agricultural Immunology, 10, 29-36 (1998)   DOI   ScienceOn
5 손동화, 노정해, 김영붕, 한찬규, 성기승, 이남형: 난황으로부터 항 충치 항체의 분리 및 특성. 한국식품과학회지. 30, 1029-1030 (1998)
6 Fryer, H.J., Davis, G.E., Manthorpe M., Varon, S.: Lowry protein assay using an automatic microtiter plate spectrophotometer. Anal. Biochem., 153(2), 262-266 (1986)   DOI   ScienceOn
7 김인호, 이용택, 이청희, 정봉현: 계란 면역 단백질(IgY)의 정제 연구. 한국생명공학회지, 14(6), 677-681 (1999)
8 노정해, 김영봉, 한찬규, 이남형, 성기승, 손동화: 산란계의 연령과 면역주기에 따른 난황중의 Streptococcus mutans 특성이 항체 함량. Kor. J. Anim. Sci., 41(5), 563-574 (1999)
9 Hansen, P., J.A. Scobie, B. Hanson and N.J. Hoogenraad: Isolation and purification of immunoglobins from chicken eggs using thiophilic interaction chromatography. J. Immunol. Methods, 215, 1-7 (1998)   DOI   PUBMED   ScienceOn
10 Westphal, O., Jann, K.: Bacteriallipopolysaccharides. Methods Carbohydi: Chem., 5, 83-91 (1965)
11 Hsu E., Flajnik M.F., Pasquier L.D.: A third immunoglobulin class in amphibians. J. Immunol., 135(3), 1998-2004 (1985)
12 Chiou, A., Chen, and Chen, S.K.: Foodbome illness in Taiwan, 1981-1989. Food Aust., 43, 70-71 (1990)
13 Akita, E. M. and Nakai, S.: Immunoglobulin from egg yolk: isolation and purification. J. Food Sci., 57, 629-634 (1992)   DOI
14 Laemmli, U. K.: Cleavage of structural proteins during the assembly of head of bacteriophage T4. Nature, 227, c(1970)   DOI   PUBMED   ScienceOn
15 Tetsuro Koga, Tomio Kawata: Isolation and Characterization of Outer Membrane from Vibrio parahaemolyticus. J. General Microbiology, 129, 3185-3196 (1983)
16 Seung Bae Lee, Yoshinori Mine: Effects of Hen Egg Yolk Immunoglobulin in Passive Protection of Rainbow Trout against Yersinia ruckeri. J. Agric. Food Chem. 48, 110-115 (2000)   DOI   ScienceOn
17 Tsung C. Chang, Chi H. Chen, and Hui C. Chen: Development of Latex Agglutination Test for the Rapid identification of Vibrio parahaemolyticus. J. Food Protection, 57(1), 31-36 (1994)
18 Antonio Verdoliva, Giancarlo Basile, Giorgio Fassina: Affinity purification of immunoglobulins from chicken egg yolk using a new synthetic ligand. Journal ofChromatography, 749, 233242 (2000)
19 Shimizu M., Fitzsimmons R. C. and Nakai S.: Anti-E. coli immunoglobulin Y isolated form egg yolk of immunized chickens as a potential food ingredient. J. Food Sci. 53,1360-1366 (1988)   DOI
20 Shahjahan Kabir: Composition and Immunochemical proterties of the Cell Surface Proteins of Vibrio Cholerae. J. General Microbiology, 132, 2235-2242(1986)
21 T. Honda, Y. Ni, M. Yoh, and T. Miwatani: Production of monoclonal antibodies against thermostable direct hemolysin of Vibrio parahaemolyticus and application of the antibodies for enzyme-linked immunosorbent assay. Med. Microbiol. Immunol., 178, 245-253 (1989)
22 Akita, E. M., Nakai, S.: Comparison of four purification methods for the production of immunoglobins from eggs laid by hens immunized with an enterotoxigenic E. coli strain. J. Immunol. Methods, 160, 207-214 (1993)   DOI   ScienceOn
23 Stalberg J. and Larsson A.: Extraction of IgY from egg yolk using a novel aqueous two-phase system and comparison with other extraction methods. Ups J. Med. Sci., 106(2),99-110 (2001)   DOI   ScienceOn
24 신나리, 김종만, 유한상: 난황항체를 이용한 돼지 호흡기 질병 방제에 관한 연구 I. Bordetella bronchiseptica, pasteurella multocida 및 Actinobacillus pleuropneumoniae 의 주요 면역원 분석 및 IgY 생산. 대한수의학회지. 40(3), 551-561 (2000)
25 Weltzin R., Monath T.P.: Intranasal antibody prophylaxis for protection against viral disease. Clin. Microb. Rev., 12(3),383-393 (1999)