In Vitro Evaluation of Hyper Immunized Chicken Egg Yolk Antibodies Generated Against Dandruff Causing Yeasts Malassezia globosa

Author(s): Tamilmozhi Manoharan* and Michael Antonysamy

Abstract: Aim: In vitro evaluation of egg yolk antibodies (IgY) generated against the commensal yeast Malassezia globosa, which is more prevalent in dandruff condition. Dandruff is scaling and itching of scalp, that can be treated by controlling the proliferation scalp flora with aid of antigen specific IgY antibodies. Methods: The chicken egg yolk antibodies which are generated specifically against the cell wall binding proteins of M. globosa from White leghorn chickens were evaluated under in vitro condition. IgY was produced from egg yolks obtained from these immunized hens using water dilution, salt precipitation. Purity of IgY was evaluated in the stained SDS-PAGE bands. An enzyme linked immunosorbent assay was performed to indicate high specificity of IgY. Results: 46 kDa and 68 kDa antigenic proteins were isolated and characterized from the cell wall of the organism and antigen specific IgY antibodies were generated in hens. NaCl precipitation was done to extract yolk antibodies from eggs of immunized hens. Ion Exchange column purification was performed to acquire purified 180kDa IgY. A range of 10mg/ml to 15 mg/ml of anti M. globosa IgY was determined as Growth Inhibitory concentration of M. globosa. Conclusion: Based on the results observed it was concluded that egg yolk antibodies would serves as a better alternate to synthetic agents in control of dandruff condition.

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