Abstract
Abstract Salt-induced aggregation of chicken, pheasant and quail IgG has been demonstrated by ultracentrifugation and gel filtration. Avian IgG immunoglobulins had sedimentation coefficients of 11–14S in 1.5 M NaCl (high salt), and 7S in 0.15 M NaCl. The aggregation of chicken IgG was reversible. Rabbit, porcine, bovine, sheep and human IgG immunoglobulins did not form aggregates in high salt. The Fc fragments of chicken and pheasant IgG were precipitated by high salt, whereas the Fab fragments were not aggregated by high salt. The salt-induced aggregation of chicken IgG antibodies was suggested as an explanation for the enhanced precipitation of chicken IgG antibodies by antigen in high salt.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call