[ effect of continuous and intermittent training on resting level and acute response of salivary IgA and total protein in male basketball players]

Salivary immunoglobulin A is the main component of immune system in upper respiratory tract. Thus this study examined the effects of continuous and intermittent trainings on resting level and acute response of mucosal immunity in male basketball players. In this study 20 male basketball players performed 8 weeks continuous and intermittent trainings. Every fortnight the intensity and the volume of trainings were increased. At the beginning, [week 1] and the end of the study [week 8], five ml un-stimulated saliva were collected from each subject before [rest condition], immediately and one hour after one bout exercise to exhaustion on treadmill to determine exercise induced changes in basal mucosal immunity. In addition, saliva samples were collected every two weeks before training. The amount of S-IgA and total protein were measured and then data were statistically analyzed using t-test and ANOVA. One bout exercise training in week 1 caused significantly decrease in s-IgA [P<0.001], but it was not changed in week 8. Total protein was not significantly change in week 1 after exercise, but it was significantly increased in week 8 after exercise [P<0.01]. The comparison of S-IgA, total protein and this ratio showed significant decrease after eight weeks training. The results of this study showed that decreasing resting salivary s-IgA after performing incremental physical activity caused mucosal immunity suppression, which is dependent on intensity of physical activity. On the other hand, these results confirmed the cumulative hypothesis of effects of single exercise training on mucosal immunity

simple and economical procedure for the purification of immunoglobulin Y from egg yolk by T-gel chromatography

The use of immunoglobulin Y [IGY] instead of polyclonal antibodies prepared in mammals has been reported recently. These antibodies are found to have better properties in terms of specificity and ease of large scale production. In this study, proteins from egg yolk were extracted with acid and chloroform. The result of cellulose acetate electrophoresis at pH 9 showed some extra bands which were further purified with sodium sulfate precipitation [20%]. The purified band was observed in the Y globulin region. SDS-PAGE electrophoresis of the product showed impurities which were removed by T-gel chromatography. Following that only H-chain-of immunoglobulin Y with a molecular weight of about 66 KD was observed. Using the above procedure, a yield of around 40.7 mg IGY / egg was obtained