摘要
从免疫鸡的蛋黄中提取特异性IgG抗体,是一条简便而廉价的制备诊断用抗体制品的途径。作者建立并比较了两种鸡蛋黄IgG提取方法。结果显示,两法均可从每毫升超免疫鸡的蛋黄中提取到16～17mg IgG制品,而且法Ⅱ提取之蛋黄IgG制品的纯度和抗体活性比法Ⅰ高。由于法Ⅰ和法Ⅱ提取的蛋黄IgG制品分别含有22％和16％的无关蛋白质,因此,如需高纯度蛋黄IgG制品,还须对其进一步纯化。
Extraction of specific IgG antibodiesfrom egg yolks of immunized hens is aconvenient and economical approach to theproduction of diagnostic antibody reagents.In this study, two methods for the extrac-tion of yolk IgG were constructed and com-pared. That either method could extractat least 15 mg of yolk IgG preparation from1 ml of egg yolk of hyperimmunized henselearly indicates that both methods arereliable and efficient. Yolk IgG prepara-tions obtained by method Ⅱ were purer andpossessed higher antibody activity than theyolk IgG preparations paroduced by methodⅠ, so method Ⅱ is superior to method Ⅰ.Nevertheless, the yolk IgG preparationsproduced by method Ⅰ and method Ⅱ con-tained 22％ and 16％ unrelated proteinsrespectively. Therefore. these two methodsshould primarily be used for the roughextraction of hens yolk IgG antibodies. Ifyolk antibody reagents with higher purityare required, the yolk IgG preparationsproduced by both methods should be fur-ther purified.
出处
《华西医科大学学报》
CAS
CSCD
1990年第3期263-266,共4页
Journal of West China University of Medical Sciences
关键词
鸡免疫球蛋白
蛋黄抗体
提取
Chicken immunoglobulin
Yolk antibody
Extraction of immunoglobulin
