THE BACTERIOSTATIC IN VITRO EVALUATION OF EFFICIENCY OF CHICKEN EGG YOLK POLYCLONAL ANTIBODIES (IgY) AGAINST STAPHYLOCOCCUS AUREUS

This study investigates objectives and aims. A novel method of targeting the bacteriostatic efficacy of chicken egg yolk polyclonal antibodies (IgY) against Staphylococcus aureus in vitro. Specific IgY targeting Staphylococcus aureus was produced by immunizing hens with formaldehyde-killed Staphylococcus aureus (ATCC 33593) as an antigen. The IgY was extracted from egg yolks and purified to 94% purity. Cultures of S. aureus were treated with IgY at concentrations of 5, 10, and 15 ?g/ml, alongside blank controls without IgY. Growth inhibition assays were performed by measuring density (OD 600nm) at 8-hour intervals. The results indicate that anti-Staphylococcus aureus IgY, particularly at 15 ?g/ml, exhibited the highest inhibitory potency, reducing the viability of Staphylococcus aureus colonies. The specificity of IgY binding and its ability to inhibit bacterial growth suggest a potential treatment for methicillin-resistant Staphylococcus aureus (MRSA). This study highlights the potential of IgY antibodies from chicken egg yolks as a promising A novel method of targeting the bacteriostatic efficacy of Staphylococcus aureus infections.