Chicken Egg Antibodies for Prophylaxis and Therapy of Infectious Intestinal Diseases

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Abstract
Specific antibodies directed against enterotoxic E. coli strains from the yolk of immunized hens were exposed in vitro to the influence of varying digestive phenomena like reduction of pH and proteolytic digestion. The remaining antibody activity was tested in a specific ELISA system. It could be shown that already within the stomach a considerable loss in antibody activity caused by a lowering of pH and peptic cleavage can be expected. A further loss in antibody activity is due to the proteolytic effect of the pancreas proteases trypsin and chymotrypsin. It was found that antibodies in protein rich solutions like egg or yolk suspensions were more resistant than mere globulin fractions or antibodies isolated by affinity chromatography. Prospects for further in vivo tests are discussed.