Characterization and in Vitro Neutralization of Streptococcus Mutans Egg Yolk Antibodies (igy)

Objective: The objective of the present investigation was to develop Chicken Egg Yolk antibodies as an alternative and affordable approach for diagnosis and treatment against dental caries in humans. Materials and Methods: Twenty four week old white leghorn chicken was immunized with formalin killed Streptococcus mutans (MTCC 890) to produce Egg Yolk antibodies (IgY). The amount of egg yolk antibody increased gradually as the booster injection antigen concentration increases. The antibodies were partially purified from immunized chicken egg yolk by poly ethylene glycol (PEG)/ammonium sulphate precipitation method and further purification was done by eluting the adsorbed antibodies from DEAE cellulose by linear gradient technique. Result: In micro agglutination test the reaction was observed up to 1:1280 dilutions. Indirect antigen capture assay (IACA) showed that the antibodies were generated in chicken against Streptococcus mutans antigens with the high peak titre of 1:10000 antibody on 63rd day of observation. Antigen-antibody interaction was maximum around pH 6, Temperature around 300C, ionic strength from 10-50 mM and organic solvents [5% 30%] like ethanol, methanol and isopropanol does not showed any decrease in antigen-antibody interaction. Conclusion: The results indicated that chicken IgY could be used for diagnosing dental caries caused by Streptococcus mutans and as a therapeutic agent.