Production of antibodies in egg whites of chickens.

BackgroundIgM, which participates in the primary immune response, is the primary antibody in egg whites. There is scant information about the production of antibodies in egg whites. This study describes the preparation of antibodies against bacterial antigens. MethodsEnzyme-linked immunosorbent assay (ELISA) was used to detect the presence of anti-egg white antibodies. The antibodies were purified using affinity chromatography. Statistical analyses were performed using SPSS version 22. Statistical significance was set at P<0.05. ResultsLarge amounts of anti-protein A antibodies were produced in chicken egg whites. The generation of anti-SpA antibodies was demonstrated by affinity chromatography from 9 d post-immunization egg white samples. Inhibition of agglutination was observed in samples containing anti-SpA antibodies, and agglutination at the bottom of the wells was observed in the negative samples. ConclusionAnti-protein A antibodies (IgM) were produced in the egg whites of the immunized hens. Bacterial growth in blood agar plates was observed only in specimens plated with egg whites from pre-immunized birds. Protein A-affinity chromatography was helpful for the characterization of anti-protein A antibodies. Inhibition of these antibodies was observed in vitro.