title: Isolation and characterization of anti-H antibody from egg yolk or immunized hens.
abstract: An anti-H antibody was demonstrated to be produced in egg yolk as well as in serum of hens which were immunized with human type O red blood cells. The antibody in egg yolk was isolated with polyethylene glycol and ethanol and was purified by affinity chromatography using immunoadsorbant beads immobilized with H type 2 hapten (Fuca1----2Gal beta 1----4GlcNAc beta). Hemagglutination reaction of the antibody from egg yolk was inhibited by human saliva samples from secretor types irrespective of their ABO blood types, and by immunoadsorbant beads which contain Fuca1----2Gal beta structures.
authors.affiliation: Department of Legal Medicine, School of Medicine, Gunma University, Maebashi, Japan.
authors.forename: S
authors.initials: S
authors.lastname: Yazawa
authors.forename: O
authors.initials: O
authors.lastname: Hosomi
authors.forename: A
authors.initials: A
authors.lastname: Takeya
mesh_terms: D000017:ABO Blood-Group System / Q000276:immunology*; D000818:Animals; D000906:Antibodies / Q000302:isolation & purification*; D002240:Carbohydrate Sequence; D002645:Chickens; D002846:Chromatography, Affinity; D004530:Egg Yolk / Q000276:immunology; D005260:Female; D006385:Hemagglutination Inhibition Tests; D008969:Molecular Sequence Data
chemical_list: D000017:ABO Blood-Group System; D000906:Antibodies