Production of Coturnix quail immunoglobulins Y (IgYs) against Vibrio parahaemolyticus and Vibrio vulnificus

This research article published by Springer Nature Switzerland AG., 2011Production of chicken immunoglobulins Y (IgYs) and their applications in prophylactic, therapeutic, detection of microbial contaminants and as a diagnostic tool has been widely studied with limited information from other avians. This study produced Coturnix quail (Coturnix coturnix japonica) egg yolk IgYs against Vibrio parahaemolyticus and Vibrio vulnificus. Formalin inactivated (FIVP, FIVV, mixed FI-VP/VV) and heat inactivated (HIVP, HIVV, mixed HI-VP/VV) Vibrio immunogens (109 CFU/mL) were intramuscularly immunized into quail through thigh muscles. Egg yolk IgY was purified by water dilution-ammonium sulfate precipitation method and the activity was determined by enzyme-linked immunosorbent assay (ELISA). Formalin inactivated immunogens induced high humoral immune response for both V. parahaemolyticus and V. vulnificus over heat inactivated immunogens. However, IgYs resulted from HIVP and FIVV immunogens, showed high specificity to V. parahaemolyticus and V. vulnificus respectively. Detection limits of the indirect ELISA using the produced IgYs were 105 CFU/mL for V. parahaemolyticus and 106 CFU/mL for V. vulnificus. The developed antibodies showed high binding affinity to their corresponding immunogens, very little cross reactivity to Staphylococcus aureus and not other bacteria strains (p<0.05), a phenomenon which was also observed in Western blot

Dietary polyunsaturated fatty acids significantly affect laying hen lymphocyte proliferation and immunoglobulin G concentration in serum and egg yolk

Forty eight (48) Single Comb White Leghorn laying hens 24\u2002wk of age were housed in cages and were fed wheat-soybean meal based diets with added oils [sunflower oil (SO), animal oil (AO), linseed oil (LO), or fish oil (FO)] at 5%. After 5\u2002wk on experimental diets, spleen lymphocytes and peripheral blood lymphocytes were obtained from six birds and assayed for polyclonal mitogen Con A-induced proliferative response and the proportions of lymphocyte subsets. The IgG concentration in serum and egg yolk was also measured. Feeding LO and FO resulted in an increase in longer-chain n-3 polyunsaturated fatty acids (PUFA) (C20:5n-3, C22:5n-3, and C22:6n-3) with a concurrent decrease of C20: 4n-6 in spleen lymphocytes (P\u2002<\u20020.05). The highest enrichments of the longer-chain n-3 PUFA were achieved by feeding FO. The content of C20: 4n-6 was higher (P\u2002<\u20020.05) in the lymphocytes of hens fed AO and SO. Subsequently, Con A-stimulated proliferation of spleen and peripheral blood lymphocytes were significantly suppressed (P\u2002<\u20020.05) in the chicks fed high n-3 PUFA diets (LO and FO). The LO diet increased (P\u2002<\u20020.05) the IgG concentration in laying hen serum. The SO diet reduced (P\u2002<\u20020.05) IgY content in egg yolk. Dietary fatty acids did not affect (P\u2002>\u20020.05) the proportions of lymphocyte subsets in spleen and blood lymphocytes. It is indicated that the ratio of n-6 to n3 PUFA plays a major role in modulating cell-mediated and humoral immune responses of laying hens, and various n-3 fatty acids possess different potencies of immunomodulation. Key words: Laying hens, n-3 polyunsaturated fatty acids, lymphocyte proliferation, immunoglobulin G, immunoglobulin YPeer reviewed: YesNRC publication: N

Effects of Dietary α-Linolenic Acid and Strain of Hen on the Fatty Acid Composition, Storage Stability, and Flavor Characteristics of Chicken Eggs

A study was conducted to determine the effect of dietary α-linolenic acid on the fatty acid compositions of egg yolk lipids, to copherols, and internal quality of raw eggs during storage and the sensory characteristics of hard-boiled eggs from six different laying hen strains. Laying hens (total 300 birds, 72 wk old) from six strains (Rhode Island Red, Barred Plymouth Rock, New Hampshire, Light Sussex, Brown Leghorn, and White Leghorn) were distributed in 12 floor pens (2 pens per strain, 25 birds per pen) with male roosters. One of the pens for each strain was fed with tallow-based control diet and another was assigned with 3% α -linolenic acid (LNA) enriched diet with 120 U of mixed to copherol/kg diet for 3 mo. Ten eggs from each pen were collected every day after 2 wk with the experimental diets, and stored in a cold room at 4 C up to 4 wk. Total lipids, fatty acid compositions, Haugh units, and tocopherols of egg yolk were determined once a week during the 4-wk storage periods. Sensory studies were also conducted using the eggs stored for 2 wk at 4 C. Dietary LNA increased the amount of n-3 fatty acids (6.5%) in total lipid, and over 70% was C18:3n3, and the rest was C22:6n3 (20 to 25%) and C22:5n3 (5 to 10%). Only minor differences in fatty acids among strains were observed. The differences and the changes in tocopherols during storage periods by strain and diet appeared randomly and lacked consistency. The amount of tocopherols in yolk and the internal quality of raw eggs were not changed during storage periods. The flavor scores of eggs from control diet were more favorable than those of eggs from LNA diet, but their differences were minor. This result indicates that laying hen strains is not an important consideration in the dietary modification of fatty acid of shell eggs.This article is published as Ahn, D. U., H. H. Sunwoo, F. H. Wolfe, and J. S. Sim. "Effects of dietary α-linolenic acid and strain of hen on the fatty acid composition, storage stability, and flavor characteristics of chicken eggs." Poultry Science 74, no. 9 (1995): 1540-1547. doi:10.3382/ps.0741540.</p