PEDIATRICS Vol. 81 No. 2 February 1988, pp. 291-295
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Antibodies to Rotaviruses in Chickens' Eggs: A Potential Source of Antiviral Immunoglobulins Suitable for Human Consumption

Robert H. Yolken MD1, Flora Leister BA1, Siok-Bi Wee BS1, Robin Miskuff BS1, and Steven Vonderfecht DVM, PhD1

1 From the Department of Pediatrics, Division of Infectious Diseases, and the Division of Comparative Medicine, Department of Pathology, The Johns Hopkins School of Medicine, Baltimore

The prevalence of antibodies to human rotaviruses in commercially available eggs and egg products that are suitable for human consumption was investigated. The yolks of virtually all of the individual eggs and pasteurized pooled egg preparations contain antirotavirus antibodies detectable by means of enzyme immunoassay systems. Also, the eggs and egg preparations are capable of inhibiting the growth of two strains of rotaviruses in tissue culture. Chromatographic studies indicated that the antigen-binding activity is limited largely to the immunoglobulin fractions of the egg yolks. The antibody levels in eggs can be increased by the immunization of hens with purified rotavirus preparations, and the immunoglobulins isolated from the eggs of immunized hens can prevent the development of rotavirus gastroenteritis in experimentally infected animals. Egg preparations might serve as a practical source of antiviral antibodies suitable for consumption by infants and young children.

Key Words: rotavirus • gastroenteritis • immunoglobulin • chicken egg

Accepted on November 18, 1986