摘要
以猪源致病性大肠杆菌为抗原,免疫蛋鸡获取富含IgY的免疫鸡蛋,探讨抗原剂量、免疫部位、佐剂种类和免疫间隔等因素对IgY含量的影响,并通过正交实验对免疫条件进行了优化。通过单因素和正交实验确定最佳免疫条件为:抗原剂量2×108cfu/mL、佐剂为IFA、胸部肌肉注射免疫、强化免疫间隔方案为第3、5周,此条件下IgY总量达到5.532 g;各因素对IgY总量的影响依次为:免疫间隔>抗原剂量>免疫部位>佐剂种类。
High-containing yolk immunoglobulin eggs were prepared by hens with Escherichia coil as antigens. The effects of four reaction parameters, including antigen dosage, immunite position, adjuvants and immune time, on the yield of yolk immunoglobulin were conducted to explore by a single factor experiment and orthogonal experiment. The results showed that the optimal combination was 2×10^8 cfu/mL antigen were injected into chicken chest muscle with IFA adjuvants on 3, 5weeks. Under these conditions, the yield of yolk immunoglobulin was 5.532 g. In addition, immune time had the largest impact on the yield of yolk immunoglobulin followed by antigen dosage, immunite position and adjuvants.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第1期153-157,共5页
Modern Food Science and Technology
关键词
卵黄抗体
大肠杆菌
制备
yolk immunoglobulin
Escherichia coli
preparation
