抗ETEC F18^+菌毛特异性IgY的稳定性研究  

Studies on the Stability of Chicken IgY against F18^+ ETEC

作　　者：由昭红[1] 姜中其[1] 王娜[1] 孙建华[1] 吕美儿[1] 

机构地区：[1]浙江大学动物科学学院,浙江杭州310029

出　　处：《中国兽药杂志》2006年第2期5-8,共4页Chinese Journal of Veterinary Drug

基　　金：浙江省教育厅资助项目(20000240);浙江省科技厅资助项目(2003C32002)

摘　　要：用间接ELESA方法测定了抗F18+ETEC IgY对温度、酸碱度、反复冻融、渗透压、胃蛋白酶、胰蛋白酶的稳定性,并考察非还原性糖(乳糖、蔗糖)对IgY活性的影响。结果表明:60℃水浴30 m in效价无变化;pH 4.0~11.0环境中,IgY活性改变不显著;经7次反复冻融和50%蔗糖渗透压处理,抗原结合活性也几乎未受损失;pH 2.5时,该IgY对胃蛋白酶非常敏感,经胃蛋白酶37℃处理4 h,效价从1∶7 200下降到1∶450;37℃时分别经胃蛋白酶(pH 4)和胰蛋白酶(pH7.5)各处理4 h,效价均无变化;在胃蛋白酶的处理中,蔗糖和乳糖对该IgY具有一定的保护作用。The stability of IgY against F18 ~ ETEC to heat, different pH, repeated cycles of freezing and thawing, hypertonic pressure, pepsin and trypsin treatment, and the effect of non-reducing sugars （lactose and sucrose） on the stability of the specific IgY were measured by indirect enzyme-linked immunosorbent assay （ELISA）. The results showed that the IgY against F18^＋ ETEC was fairly stable at ≤60 ℃, pH 4.0- 11.0 and kept most of its antigen-binding activity with the treatment of 50% sucrose and 7 cycles of freezing and thawing. The specific IgY was fairly resistant to pepsin at pH ≥4 and trypsin at pH 7.5, respectively, however was very susceptible to pepsin especially when treated in pH 2.5 for 4 h, nearly all of its antigen-binding activity lost. The addition of lactose and sucrose to the IgY together with pepsin treatment provided certain protection against loss of antigen-binding activity.

关 键 词：F18菌毛 IGY 稳定性 间接ELISA 

分 类 号：S859.797[农业科学—临床兽医学]