Cross Reactivity between Dromedary Whey Proteins and IgG Anti Bovine α-Lactalbumin and Anti Bovine β-Lactoglobulin| Science Publications

American Journal of Applied Sciences

F. Mezemaze¹  D. Saidi¹  K. E. El-Mecherfi¹  H. Negaoui¹  O. Kheroua¹  H. Kaddouri¹  N. Youcef¹  A. Chekroun¹ 

关键词: Cross-reactivity;    dromedary milk;    whey proteins;    β-lactoglobulin;    α-lactalbumin;    IgG;   

DOI  :  10.3844/ajassp.2009.1448.1452

学科分类：自然科学（综合）

来源: Science Publications

【 摘 要 】

Problem statement: Our aim was to enhance the data on antigenic properties of dromedary whey proteins. Approach: The identification of the whey proteins was carried by SDS-page and Reversed phase high performance liquid chromatography (RP-HPLC). The cross-reactivity of dromedary whey proteins with IgG anti bovine β-lactoglobulin and anti bovine α-lactalbumin, obtained by immunisation of Balb/c mice, was carried out by ELISA. Results: The SDS-page showed the presence of band corresponding to α-lactalbumin and albumin serum; this was confirmed by the chromatogram obtained by RP-HPLC, where we detected a pick corresponding to α-lactalbumin. There was a cross reaction of dromedary whey proteins with IgG anti bovin α-^~

【 授权许可】

Unknown