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Generation and characterization of chicken egg yolk rotavirus antivac IgY antibodies for its prospective use in oral passive therapy

Research Paper | November 1, 2017

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Brindha Chelliappan, M. Tamilmozhi, Sentila Rajan, Michael Antonysamy

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Int. J. Biosci.11( 5), 235-244, November 2017

DOI: http://dx.doi.org/10.12692/ijb/11.5.235-244


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Among diarrheal diseases in developing countries, Rotavirus gastroenteritis plays the major reason for infant mortality and hospitalizations in India under 5years of age. In India, nearly 80,000 to 1lakh children die and 9lakh hospitalizations, 32.7 lakh hospital visits happen yearly due to this infection. Since the incidence rate is very high and only oral rehydration therapy is available, there is an urgent need for an alternative therapy to treat the infection. Antibody therapy proves to be an effective alternate oral therapy to treat the rotavirus infection. Chicken Egg yolk antibodies against the vaccine strain of rotavirus were generated by immunizing white leghorn chicken intramuscularly. Antivac IgY antibodies were purified by PEG precipitation method followed by Dialysis. Total protein content of the purified antibodies was found to be 40.96 mg/ml and the total IgY antibodies were found to be 14.91 mg/ml. Also, the purified Antivac IgY antibodies correspond to 180kDa protein as visualized in SDS PAGE Analysis. The antibody titer was around 1:50,000 as determined by Indirect ELISA method. The antibodies were stable up to the temperature of 40°C and the activity started diminishing above 60°C.The antibody activity was affected by acidic pH of 3 and below and the activity was diminished to an extent in the alkaline conditions of pH 9 and above. The activity was unaffected between pH 4 to pH 8.0. Hence, these Antivac IgY antibodies can be used in passive oral immunotherapy for treating a rotaviral infection.


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Generation and characterization of chicken egg yolk rotavirus antivac IgY antibodies for its prospective use in oral passive therapy

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