鸡卵煮沸对菌痢和轮状病毒特异性IgY活性的影响  

Effect of Boiling Chick Eggs on Activity of IgY against Bacillary Dysentery and Rotavirus

作　　者：陈维金[1] 姜崴[1] 姚为民[1] 郭立君[1] 张梅[1] 郭凤云 赫宝双 李春晖[3] 

机构地区：[1]长春生物制品研究所,长春130062 [2]长春祈健生物制品有限公司,长春130012 [3]吉林大学第二医院,长春130041

出　　处：《中国生物制品学杂志》2010年第10期1102-1104,共3页Chinese Journal of Biologicals

摘　　要：目的探讨鸡卵煮沸对特异性IgY活性的影响,为食用特异性IgY防治消化道传染病奠定基础。方法用福氏志贺痢疾菌及轮状病毒Wa株免疫母鸡,制备特异性IgY。将含特异性IgY的鸡卵煮沸不同时间,观察卵清及卵黄性状;提取煮沸4min、6min和4℃对照的鸡卵特异性IgY,采用凝集试验、乳鼠抑菌试验及ELISA,检测鸡卵特异性IgY的活性。结果含特异性IgY的鸡卵煮沸4min,卵清与卵黄容易分离,与4℃保存的鸡卵特异性IgY活性差异无统计学意义;但煮沸6min时,卵清完全凝固,特异性IgY活性明显下降。结论鸡卵煮沸4min,对特异性IgY活性无明显影响,可直接食用煮沸4min的鸡卵,用于消化道疾病的防治。Objective To investigate the effect of boiling chick eggs on the activity of specific IgY and lay a foundation of prevention and treatment of infectious diseases in digestive tract by edible specific IgY. Methods Specific IgYs were prepared by immunizing hens with Shigella flexneri and rotavirus Wa strain respectively. The eggs containing specific IgYs were boiled for various minutes and observed for the characters of egg white and yolk. Specific IgY was extracted from the eggs boiled for 4 and 6 min and those stored at 4℃ as control respectively, and determined for activity by agglutination test, inhibition test in suckling mice and ELISA. Results The egg white and yolk of eggs boiled for 4 min were easily to be separated, in which the activity of specific IgY showed no significant difference with that in the eggs stored at 4℃. However, after being boiled for 6 min, all the egg white were coagulated, and the activity of specific IgY decreased significantly. Conclusion Boiling for 4 min showed no significant effect on the activity of specific IgY in eggs which might be eaten directly to prevent and treat the infectious diseases in digestive tract.

关 键 词：鸡卵 煮沸 特异性IgY 活性 

分 类 号：R373.2[医药卫生—病原生物学] R378.2[医药卫生—基础医学]