Preparation Of Yolk Antibody Against Helicobacter Pylori

Different culture media were tested to culture and preserve Helicobacter Pylori (Hp). The just mature chickens were procedurally immunized with complete Hp which cultured by the team, agglutination test were used to determine the egg yolk antibody level, and the pattern of immuno-responsion, bacteriostasis in Vitro, physical and chemical characteristic of immune yolk were searched. All these studies were of great significance to the industrial production of high immune yolk antibody against Hp and correlatively biologic medication.1 Effect of different methods on Hp culture and preservationThe strain was cultured on Columbia Agar Base (CAB) supplemented with mixed antibiotics containing 2500IU/l Polymyxin B Sulfate, 5mg/l Trimethoprim, 10mg/l Vancomycin HC1 and 10mg/l Amphotericin B and 6% defibrinated sheep blood or 6% horse serum respectively in a microaerophilic atmosphere of 5% O₂, 10% CO₂ and 85% N₂ at 37℃ for 72h. With the two methods, good effect was observed. In condition of sterilization with no supplementation with mixed antibiotics, the strain can't be contaminated and grow well as well. When Brucella Broth was used an culture medium with combined antibiotics and horse serum in microaerophilic bag, Hp could grow rapidly but was easily to be spheroid without replacing the bag on time. And the liquid culture method was contaminated compared with solid method. The strain can be revived successively with cryopreservation at -70℃ to -80℃, 100 percents,2 Preparation and Bacteriostasis in Vitro of Egg Yolk Antibody Against Helicobacter PyloriPreparation and bacteriostasis in vitro of egg yolk antibody against Helicobacter pylori (Hp) have been studied. Chickens were procedurally immunized with complete bacterin at 150, 165 and 180 days old, successively. Agglutination test has shown that the egg yolk antibody against HP was produced from immunized hens, the antibody titer reached to 1:1024 at the 45th day after the first inoculability, the high level can last for 2 months, then go down gradually to 1:8 after about 130 days. Bacteriostasis in vitro shown that HP is hypersensitive to egg yolk antibody.