Preparation Of Refined Egg Yolk Antibodies Against Newcastle Disease

All through the years, Egg yolk antibody with high immunity was an effective agent which was wildly used in the stockbreeding of my country and also got the positive curative effect as the role to prevent and control infectious diseases. But, because of the use of the non-SPF eggs to prepare it, many infectious egg-spreading diseases can be transmitted, which may bring new disease to domestic animals and poultries. On the other hand, yolk antibody contains many kinds of proteins, fat and other agents with complex molecular structure, which cause the tumidness, hemorrhage, putrescence and hypersusceptibility after antibody injected into the tissue. At all, the limitations restrict the cosmically clinic use and reduce the possibility to up to the standard of veterinarian biologicals.The experimental object of the test was yolk antibody against Newcastle disease. The egg yolk was degreased fat and the egg-spreading viruses of the egg were killed in order to develop a serious of producing technics which can be suitable to the industrialized production and accord with the standard of veterinarian biologicals. First of all, the yolk was diluted by acetic acid buffer and then ultrafiltered through the organic ceramic membrane. Another test to degrease the fat was using Pluronic and PEG-6000. At last, a serious of studies was focused on the main techological parameters. Secondly, the denotative virus inoculated into yolk: Eggs drop syndrome virus and the Infectious bursal disease virus were treated with ⁶⁰Coλ treatment and uninterrupted 60℃ heat treatment. The inactive effect was examined follow the standard of the inactivation of viruses in human FVIG preparations. Finally, the final products were examined and clinically tested.The experimentations indicated that the yolk was diluted 9 times by acetic acid buffer (0.05mol/l, pH=5.0), stirred 20min, extracted 10h at 4℃, 5000rpm/min 30min and then ultrafiltered through the organic ceramic membrane which molecular weight cut-of was 100KD which was the effective way to get the refined egg yolk antibody. The losing rate of the Ig Y was 16.5%. On the other hand, yolk was diluted 3 times by 0.85% Nacl solution and then make the Pluronic concentration up to 0.8%, stirred 20min, extracted 6h at 4℃,...