Polson A, von Wechmar M B, Fazakerley G
Immunol Commun. 1980;9(5):495-514. doi: 10.3109/08820138009066011.
Immunoglobulins IgY, extracted from yolks of hens immunized against several proteins and natural mixtures of proteins were examined by the Ouchterloney gel diffusion and Laurell immuno-electrophoresis techniques. The molecular weights of the proteins ranged from 8 x 10(6) to less than 2 x 10(4). The hens produced IgY antibodies readily when injected with the high molecular antigens > 150 000 but did not react as well to antigens of relatively low molecular weight < 30 000. Optimal precipitin reactions were obtained with low molecular antigens when the agarose gel contained 1.5 M NaCl. Salt concentration (0.15-1.5 M NaCl) has no effect on the precipitin reaction in gels on the systems of high molecular antigens and their IgY antibodies apart from a displacement of the precipitin line. From the relative positions of the precipitin lines to the wells containing the reactants it would appear that the IgY formed dimers when the concentration of NaCl is 1.6 M and remain as monomers in gels containing 0.15 M NaCl. An explanation of the salt effect is offered.
从免疫了几种蛋白质和蛋白质天然混合物的母鸡蛋黄中提取的免疫球蛋白IgY，采用奥克特洛尼凝胶扩散法和劳雷尔免疫电泳技术进行检测。这些蛋白质的分子量范围为8×10⁶至小于2×10⁴。当注射高分子量抗原（>150000）时，母鸡能轻易产生IgY抗体，但对分子量相对较低（<30000）的抗原反应不佳。当琼脂糖凝胶中含有1.5M氯化钠时，低分子量抗原可获得最佳沉淀反应。除沉淀线发生位移外，盐浓度（0.15 - 1.5M氯化钠）对高分子量抗原及其IgY抗体体系凝胶中的沉淀反应没有影响。从沉淀线与含有反应物的孔的相对位置来看，当氯化钠浓度为1.6M时，IgY形成二聚体，而在含有0.15M氯化钠的凝胶中则保持单体形式。文中对盐效应给出了解释。
