抗幽门螺杆菌特异卵黄抗体的制备及其理化特性检测  

Preparation and physical and chemical characteristic inspection in vitro of egg yolk antibody against Helicobacter pylori

作　　者：王子轼[1] 刘海霞[1] 王健[1] 刘俊栋[1] 李建基[2] 刘宗平[2] 周新民[1,3] 谢献胜[1,2,4] 

机构地区：[1]江苏畜牧兽医职业技术学院,江苏泰州225300 [2]扬州大学兽医学院,江苏扬州225009 [3]中国农科院家禽研究所,江苏扬州225003 [4]国家水禽基因库,江苏泰州225300

出　　处：《扬州大学学报（农业与生命科学版）》2008年第2期16-20,共5页Journal of Yangzhou University：Agricultural and Life Science Edition

基　　金：江苏高校高新技术产业发展指导性计划项目(JHZD03-028);泰州市自然科学基金项目(TL200519)

摘　　要：以幽门螺杆菌(HP)全菌灭活抗原,对150、165、180日龄伊沙褐母鸡进行首免、二免、三免,制备抗HP特异卵黄抗体,并采用凝集试验法测定抗体效价。结果表明:首免45 d后,抗体效价达到峰值10 log22;至90 d时,仍大于7 log22;然后呈缓慢下降趋势。体外理化特性检测表明:抗HP特异卵黄抗体可明显抑制HP生长,pH值、温度对抗体的活性影响较明显,胃蛋白酶则加强了pH值对抗体活性的影响。在pH值单独影响下,pH值为3是其敏感区;胃蛋白酶同时存在时,敏感区pH值为4;巴氏消毒温度条件下,抗HP特异卵黄抗体具有较好的热稳定性。Preparation and physical and chemical characteristic in vitro of egg yolk antibody against Helicobacter pylori （HP） were studied. Yisha-He hens were procedurally immunized with complete bacterin at 150, 165 and 180 days old, successively. Agglutination test showed that the egg yolk antibody titer against HP reached 10log2 2 at the 45^th day after the first incurability, and was still greater than 7log2 2 at 90^th day, then went down gradually. The pH value and temperature of environment had obvious influence on anti-HP HIY, while pepsin can strengthen the influence. That＇ s to say, when only pH value, the sensitizing range was pH ≤ 3, when pH value with pepsin, the sensitizing range is pH ≤4. HIY had better thermal stability at the temperature of pasteurize.

关 键 词：幽门螺杆菌 特异卵黄抗体 制备 理化特性 

分 类 号：R516[医药卫生—内科学]