A STUDY ON EFFICACY OF CHICKEN EGG YOLK (IMMUNOGLOBULIN Y) ANTIBODIES AGAINST CLARITHROMYCIN-RESISTANT HELICOBACTER PYLORI

Objective: The current study explores the possibility of utilizing chicken egg yolk antibodies raised against standard H. pylori and assessment of its in-vitro and in-vivo efficacy. Methods: Heat killed, whole cell antigen of standard H. pylori (ATCC 43504) was immunized in white leghorn chickens. Anti-HP IgY antibodies extracted from yolk was assayed for protein, total IgY, purity, stability at various temperature and pH, in-vitro growth inhibition against clarithromycin resistant H. pylori and neutralization potential against experimental infection in Sprague Dawley rats. Results: Protein and total IgY concentration of anti-HP IgY antibodies from egg yolk was found to be 42.05 and 19.80 mg/ml, respectively. Purity, as determined by SDS-PAGE was >90%. The peak antibody titre (1:64000) of specific IgY, estimated by indirect ELISA, was observed on 77th day post-immunization. Stability of IgY was good at lower temperature (4°C, 28°C and 37°C) and at pH range of 3-11. In-vitro, anti-HP IgY incubated with H. pylori at resulted in inhibiting 85% of bacterial growth in the liquid medium. The oral administration of anti-HP IgY antibodies was found to be partially effective in the prevention of H. pylori infection after a month of treatment in Sprague Dawley rats. Conclusion: This study provides a platform for the control of H. pylori induced gastritis and duodenal ulcer using IgY antibodies. This could prevent the colonization of H. pylori and possibly eradicate the disease. This study also provides an insight into the possible ways of applying anti-H. pylori IgY in human clinical studies. It will be a significant and effective step towards use of chicken antibodies as an affordable and alternative treatment against human gastrointestinal infections.