EFFECT OF IMMUNOGLOBULIN Y PURIFIED FROM IMMUNIZED HEN EGGS ON THE GROWTH OF STAPHYLOCOCCUS AUREUS

Abstract

A novel purification method of egg yolk immunoglobulin (IgY) based onprecipitation using agar-PEG was developed. This method was compared withchloroform extraction and polyethylene glycol (PEG) precipitation methods. Theresults showed the protein contents were high with chloroform method followed byagar-PEG then PEG method. The purity of resultant IgY was homogeneous with agar-PEG method followed by PEG method then chloroform extraction method. The IgYpurified by agar –PEG method, obtained from hens immunized by formalin-treated S.aureus, showed a significant reduction in bacterial growth and the growth inhibitionwas dependent on specific-IgY concentration