牛奶主要致敏原组分的分离纯化和分析.pdfVIP

[ ] / [] (NH ) SO Sephadex G-50 DEAE-Sepharose 4 2 4 β-Lg C57/BL6 ELISA sIgE sIgG96 C57/BL6 MC [] β-Lgα-La 90% ELISA C57/BL6 sIgE sIgG sIgG sIgE sIgG sIgE β-Lg β-Lg [] sIgG [] sIgEsIgG I Abstract AIM Separation, purification and standardization of the allergen components in milk were the key for the diagnosis and treatment of milk allergy and preparation of the low/no allergens formula milk. To provide the standardization vaccin for the Chinese people, the main allergens in milk were separated, purified, and then identified by analysis of the relationship between the histamine release and the immune activity. METHODS The allergen proteins of milk were purified by the techniques of isoelectric precipitation, (NH ) SO salting-out, sephadex G-50 gel-filtration chromatography and 4 2 4 DEAE-sepharose anion-exchange chromatography. The C57/BL6 mice were respectively injected intraperitoneally with the extracts of skim milk, whey, casein and β-lactoglobulin mixed with the aluminum hydroxide adjuvant. The allergic components of the milk were analized by western-blotting. The titer of sIgE and sIgG were tested by indirect ELISA. The peritoneal mast cells degranulation was induced by different allergens components in vitro and the histamine release rate was detected by fluorescence analysis. RESULTS The milk allergenic comp