Production and Evaluation of Anti-Salmonella Typhimuruim Immunoglobulin Y Isolated from Serum and Eggs Laid
Objective: The purpose of the study was to evaluate the production of antibodies in serum as well as egg yolk raised against S. typhimurium and the cross-reactivity of this antibody with other enteric bacteria. Materials and Methods: White egg–laying hens were immunized with S. typhimurium, heat-killed whole cell, in Freund's adjuvant. Immunization was done with 107 conlony forming unit (CFU) of bacteria per hen which was injected into the breast muscle of lay. Specific antibodies were detected by enzyme-linked immunosorbent assay in the serum and in eggs. The serum and eggs of two adults white Leghorn hens were not immunized with S. typhimurium used as a control. Results: Chicken egg yolk antibodies (IgY) were raised against S. typhimuruim in the serum as well as in eggs. The production of IgY in serum was higher than IgY produced in egg yolk. Anti-S. typhimurium IgY cross-reacted 63%, 25% and 14% with S. typhimurium, Shigella dysenteriae and E. coli respectively. Conclusion: The findings indicate that eggs from hens immunized with S. typhimuruim have not specific antibodies for the detection of S. typhimuruim, but they may have the potential of being a useful source of passive immunity against this pathogen.