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Preparation of chicken egg yolk antibody against Candida albicans and effect of temperature on its titer

Posted by on in 2006
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[Article in Chinese]

Fan B, Liu LG, Deng XL, Lu HJ, Hu XY, Wang XZ.
Beijing Da Xue Xue Bao. 2006 Aug 18;38(4):428-31.
Department of Prosthodontics, Peking University School and Hospital of Stomatology, Beijing 100081, China.

OBJECTIVE: To prepare chicken egg yolk antibody (IgY) against Candida albicans and to study its biological properties in the interest of its further application. METHODS: Ten 25 weeks old laying hens were immunized with Candida albicans. IgY was isolated from the yolks of eggs by the water dilution (WD) method. Its yield, purity, and molecular weight were measured by Bradford method and Tris-tricine gel electrophoresis, respectively. The antigenicity of IgY was determined with Western blot method. The specific combination of IgY and Candida albicans was assayed with immunohistochemistry method. The activity of IgY was evaluated by enzyme-linked immunosorbent assay (ELISA). RESULTS: The yield and purity of IgY were 7.9 g/L and 91.5%, respectively. It had the same molecular weight and antigenicity in comparison with IgY of chicken serum and normal chicken IgY. It could specifically combine with Candida albicans. Its titer was 1:12,000. CONCLUSION: The production and purity of IgY were high. Its titer was good and did not decrease under a body temperature condition after 48 h. The IgY antibody had a combination capacity of specificity for Candida albicans in vitro.

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