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目的探讨鸡卵煮沸对特异性IgY活性的影响,为食用特异性IgY防治消化道传染病奠定基础。方法用福氏志贺痢疾菌及轮状病毒Wa株免疫母鸡,制备特异性IgY。将含特异性IgY的鸡卵煮沸不同时间,观察卵清及卵黄性状;提取煮沸4min、6min和4℃对照的鸡卵特异性IgY,采用凝集试验、乳鼠抑菌试验及ELISA,检测鸡卵特异性IgY的活性。结果含特异性IgY的鸡卵煮沸4min,卵清与卵黄容易分离,与4℃保存的鸡卵特异性IgY活性差异无统计学意义;但煮沸6min时,卵清完全凝固,特异性IgY活性明显下降。结论鸡卵煮沸4min,对特异性IgY活性无明显影响,可直接食用煮沸4min的鸡卵,用于消化道疾病的防治。
Objective To investigate the effect of chicken egg boiling on specific IgY activity and lay the foundation for the prevention and treatment of gastrointestinal diseases by using food-specific IgY. Methods Hens were immunized with Shigella flexneri and rotavirus Wa strains to prepare specific IgY. Chicken eggs containing specific IgY were boiled at different times to observe egg white and egg yolk traits. Chicken egg-specific IgY was extracted for 4 min, 6 min and 4 ° C control. Agglutination test, antibacterial test and ELISA were used to detect chicken eggs Specific IgY activity. Results The chicken eggs with specific IgY were boiled for 4 min, egg white and egg yolk were easily separated, and there was no significant difference between the chicken eggs stored at 4 ℃ and specific IgY activity. However, when boiled for 6 min, the egg white completely coagulated and the specific IgY activity was obvious decline. Conclusion The chicken eggs boiled for 4 minutes had no obvious effect on the specific IgY activity. The chicken eggs boiled for 4 minutes could be directly consumed for the prevention and treatment of gastrointestinal diseases.