Physicochemical properties of anti Vibrio harveyi egg yolk antibody (IgY) and its immunological influence in Indian white shrimp Fenneropenaeus indicus
| Autor: | Thankamani Kumaran, Mariavincent Michaelbabu, Pandi Palanikumar, Chinnadurai Lelin, Thavasimuthu Citarasu, Eswaramoorthy Thirumalaikumar |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
food.ingredient Immunoglobulins Chick Embryo Aquatic Science Microbiology 03 medical and health sciences chemistry.chemical_compound food Immune system Antigen Adjuvants Immunologic Penaeidae Yolk Environmental Chemistry Animals Vibrio biology Vibrio harveyi General Medicine Prophenoloxidase Saponins biology.organism_classification Antibodies Bacterial Egg Yolk 030104 developmental biology chemistry biology.protein Female Plant Preparations Antibody Lysozyme Chickens |
| Zdroj: | Fishshellfish immunology. 74 |
| ISSN: | 1095-9947 |
| Popis: | Edible antibodies specific to host pathogens is an attractive approach to establish protective immunity, especially against gastrointestinal pathogens both in humans and animals. The edible antibody of anti-Vibrio harveyi IgY (anti-V. h IgY) was produced by antigen mixed with immunoadjuvant Asparagus racemosus and Glycine max. Hens were immunized and eggs were collected five weeks after the immunization. Anti-V. harveyi IgY stability in different digestive enzymes such as trypsin and chymotrypsin were evaluated to determine its ability to withstand in the gastrointestinal tract of F. indicus. Specific binding activity and concentration (average 9.5% of total IgY content) of the anti-V. h IgY were determined by the ELISA using V. harveyi antigen. Further the anti-V. h IgY diets including V.h wo, V.h A, V.h G and control diets were fed to F. indicus for 60 days. After 30 and 60 of feeding, group of shrimps were challenged with virulent V. harveyi. After the respective days of feeding, haematological and immunological changes were studied. The parameters including total haemocyte count (THC), coagulase activity, oxyhaemocyanin level, prophenoloxidase, intracellular superoxide anion production, lysozyme, phagocytosis and bacterial agglutinin had significantly (P ≤ .001) increased in the experimental groups in comparission with the control diet fed shrimps. The anti-V. h IgY coated diets helped to reduce the Vibrio load and boosted the immune system in F. indicus's against V. harveyi challenge. The research work shows the potential applications of egg yolk antibodies as anti-bacterial prophylactic uses for infectious diseases and suggests an edible antibody concept as an alternative to conventional antibiotics. |
| Databáze: | OpenAIRE |
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