抗白色念珠菌鸡卵黄抗体(IgY)的研制

目的：观察鸡蛋黄中抗体的产量、纯度、来源及稳定性。方法：应用白色念珠菌作为抗原免疫25周龄Leghorn鸡，通过改良水溶法（WD）提取蛋黄中抗体IgY，双紫外光测定抗体含量，SDS-APGE电泳检测抗体纯度，Western blot免疫印迹法测定该抗体来源，ELISA检测热处理后的抗体活性。结果：抗体含量13mg/ml蛋黄液，抗体纯度达到95%，Western blot免疫印迹证明该抗体与鸡血清中的IgG具有相同的分子量和抗原性。ELISA检测热处理后的抗体活性，其具有良好的热稳定性。结论：鸡蛋黄内含有丰富的抗体，通过WD水溶提取法可得到高产量，高纯度的特异性抗体IgY，证明其来源于鸡血清中的IgG，对热具有高度稳定性。

Preparation of chicken egg yolk antibody (IgY) against Candida albicans

Objective To observe the yield, purity and stability of IgY from chicken eggs yolk. Methods Laying hens (White Leghorn), 25 weeks old, were immunized with Candida albicans. IgY was purified with the modified simple water dilution method (WD) and its purity and yield were measured respectively with SDS PAGE and ultraviolet spectrophotometry. The antigenicity of IgY was assayed with Western blotting method and its stability to heat was measured with ELISA. Results Purity of IgY was about 95% and 13 mg IgY from per millilitre egg yolk was routinely obtained. Moreover IgY had the same molecular weight and antigenicity in comparison with IgG of chicken serum. Conclusion IgY from eggs yolk of laying hens immunized with Candida albicans is gotten successfully. The WD purification methods possess high yield and purity and have no adverse effect on the immunoactivity of IgY. The IgY is proved to be the IgG from chicken serum and has favorable stability to heat.