Effect of boiling chick eggs on activity of IgY against bacillary dysentery and rotavirus

Chinese Journal of Biologicals

Volumn 23, Issue 10, 2010, Pages 1102-1104

  Chen, Wei Jin ^a   Jiang, Wei ^b   Yao, Wei Min ^b   Guo, Li Jun ^b   Zhang, Mei ^b   Guo, Feng Yun ^b   He, Bao Shuang ^b   Li, Chun Hui ^b  

^a Changchun Institute of Biological Products   (China)

^b NONE

Author keywords

Activity; Boiling; Chick egg; Specific IgY

Indexed keywords

EGG WHITE; IMMUNOGLOBULIN Y;

AGGLUTINATION TEST; ANIMAL EXPERIMENT; ARTICLE; CHICK; COOKING; EGG; EGG YOLK; ENZYME ACTIVITY; ENZYME LINKED IMMUNOSORBENT ASSAY; EXTRACTION; GASTROINTESTINAL DISEASE; HEN; IMMUNIZATION; MOUSE; NONHUMAN; ROTAVIRUS; SHIGELLA FLEXNERI; SHIGELLOSIS; VIRUS STRAIN;

MUS; ROTAVIRUS; SHIGELLA FLEXNERI;

EID: 78649396208     PISSN: 10045503     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (10)

1. Hirai K, Arimitsu H, Umeda K, et al. Passive oral immunization by egg yolk immunoglobulin (IgY) to Vibrio cholerae effectively prevenu cholera [J]. Acta Med Okayama, 2010, 64(3): 163-170.
2. Akita EM, Nakai S. Comparison of four purification methods for the production of immunoglobulins from eggs laid by hens immunized with an enterotoxigenic E. coli strain [J]. J Immunol Methods, 1993, 160(2):207-214. (Pubitemid 23100143)