Isolation and characterization of immunoglobulins G and M of the turkey

Procedures are described for the isolation and purification of turkey immunoglobulins. Partial characterization of IgM and IgG is presented. Purification was by Sephadex G-200 and DEAE chromatography. IgM and IgG had respective average S values of 16.8-16.9 and 7.4 with 5-20% sucrose density gradients. Selective absorption of turkey sera, containing Mycoplasma meleagridis antibodies, by heavy-chain specific antisera and antibody absorption and elution studies demonstrated IgM and IgG to have activity against M. meleagridis. Information is presented on the distribution of IgM and IgG in body fluids. Evidence for the presence of a 16.1 S molecule believed to be IgA is discussed.