Identification and Extraction of Chicken Egg Yolk Immunoglobulin from Egg by Polyethylene Glycol (PEG) Precipitation

Staphylococcus aureus strains exhibiting multiple antibiotic resistances are isolated from most communities and hospital infections. Treatment of patients with these infections has been difficult. The aim of this study was to detect and extract, the egg yolk immunoglobulin Y as a potential source of anti- S. aureus antibody. Specific IgY was produced by immunizing hens with formalin-killed S. aureus. The specificity of serum`s antibody was confirmed by ELISA method. The antibodies were extracted from egg yolk by polyethylene glycol (PEG) precipitation. Proteins were analysed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Chicken egg yolk antibodies (IgY) were raised against S. aureus in the serum after injections. Up to 104 dilution specific antibodies were determined in serum. The results of the ELISA indicates the specificity of the immunoglobulin Y to the target antigen. In order to find a viable alternative to antibiotic treatments, more research must be done on the ability of these antibodies to inhibit the growth of S. aureus.