عنوان المقالة:تاثير الاميونوكلوبيولين لمح البيض والسالمونيلا المقتولة بالحراره ع الأرنب The Effect of Yolk Immunoglobulin and Heat Killed Sallmonella Typhi On Rabbits
أ.م.د.لبنى عبد العظيم البياتي. أ.م.د.يازي عبد الله جاسم
English Authors
Lubna Abdulazeem1, Yaziabdullah Jassim2
Abstract
تم تنقيه الاميوكلوبيولين من البيض ودراسه تاثيره ع مجاميع من الأرانب الممنعه بالسالمونيلا المقتولة حراريًا وفق برنامج تمنيعي خاص ودراسه تأثيرها ع IgM, IgG, IL4and IL8 في المصل ودراسه اختبار الجلد .
Abstract
Yolkimmunoglobulin (IgY) was purified from chicken egg to study its effect on groups of rabbits immunized with heat killed Sallmonellatyphi in immunization program. Four groups of rabbits (5 rabbits in each groups) were immunized .the first group immunized with yolk immunoglobulin, the second with heat killed bacteria, the third with mixed (IgY and heat killed bacterial antigen) and the fourth with normal saline as controls.The effect of IgY was be clarified by increasing the concentration of IgM, IgG, IL4and IL8 in serum of the immunized rabbits compared to the control group. Skin test showed the effect of the bacterial antigen on sensitivity of rabbits and the extent of affected on cellular immunity.
Publication Date
6/17/2018
Publisher
Lubna Abdulazeem
Volume No
11
Issue No
6
ISSN/ISBN
0974-3618
Pages
1-4
Keywords
: (egg yolk IgY, Salmonella typhi, immunoglobulin G and M, cytokines IL-4 and IL-8).
لبنى عبد العظيم مجيد موسى البياتي | Lubna Abdulazeem Al-Bayati | 4759