Study on anti-virus effects of egg yolk immune solution of anti-influenza virus
- VernacularTitle:抗流感病毒卵黄免疫液抗病毒作用的研究
- Author:
Deyuan CHEN
;
Gang XU
;
Mingrong XIE
;
Shuqi HUANG
;
Ping ZHU
- Publication Type:Journal Article
- From:
Chinese Journal of Biochemical Pharmaceutics
2001;22(3):114-116
- CountryChina
- Language:Chinese
-
Abstract:
Purpose The aim is to find out an effective preventing influenza immune preparation. Methods Egg yolk immune solution of anti-influenza virus(FM1 stem) was prepared from egg of the hens that had been successfully immunized with influenza virus (FM1 stem). Its effects of anti-virus were observed through animal experiment.Results When the mice of control group began to die the average daily drink quantity of the mice of normal saline control group, egg yolk immune solution control group, immediate preventive group was (3.06±0.86), (2.93±1.47) and (3.99±0.21)ml(P＜0.05)respectively. The average body weights of the mice of these three groups were (15.85±2.70),(14.58±1.92) and (18.27±1.71)g(P＜0.05)respectively. Their mortality was separately 53.84%,69.23% and 3.84%(P＜0.01). The antibody positive rate of survived mice′s serum (1∶10 diluted) was separately 100%, 100% and 0%(P＜0.01). Conclusion The anti-virus effects of egg yolk immune solution of anti-influenza virus was powerful. The result of preventing mice′s influenza was remarkable.
