Testing Immunoglobulin Y (IgY) extract from chicken egg yolk

Abstract

Eggs were collected from 2 groups of hens: group 1 was immunized by bovine serum albuminBSA (exprimental hen group) and group 2 was injected by sterile normal saline solution 0.9% (control hen group). IgY was extracted from chicken egg yolk by 2 methods: chlorofrom and
polyethylen glycol (PEG) for both exprimental and control hen groups.
One week before inoculation for the experimental and control hen groups, the content of IgY obtained by both methods was 592 – 883 μg.ml-1, these IgY contents were not significant difference (P > 0.05) between the 2 extracted methods and 2 hen groups (experimental and control groups). Two weeks after the first immunization, the content of IgY extracted by the
chloroform method from the experimental hen group was 3903 ± 726 μg.ml-1 (n = 5) and it was higher than the content of IgY extracted by PEG method (2937 ± 294 μg.ml-1, n = 5) (P < 0.05).
The correlation of extracted results between the two methods was maintained to the end of the experiment, while the IgY content obtained from the experimental hen group by the chloroform method was significantly higher (P < 0.01) than that of the control hen group and continuously increased to 6633 ± 1166 μg.ml-1 at the end of this study. Whereas, the IgY content extracted by PEG method was not significant difference between the experimental hen group and control hen
group. The results of examing all the extracted samples by the SDS-PAGE technique showed the presence of heavy (67 – 70 kDa) and light (25 kDa) chains according to IgY molecular weight