A Laboratory Method for Purification of Major Cow's Milk Allergens

Food allergy is responsible for the most frequent allergic reactions in children under 1 year of age. Diagnostic tests such as skin test or specific IgE assay usually need highly purified preparations of allergenic proteins. The aim of the present study was to purify three main cow's milk prote...

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Bibliographic Details
Published inJournal of immunoassay & immunochemistry Vol. 25; no. 4; pp. 385 - 397
Main Authors Pourpak, Z., Mostafaie, A., Hasan, Z., Kardar, G. A., Mahmoudi, M.
Format Journal Article
LanguageEnglish
Published England Taylor & Francis Group 2004
Subjects
Allergen
Allergens - isolation & purification
Ammonium Sulfate - chemistry
Animals
Casein
Caseins - isolation & purification
Cattle
Centrifugation
Chemical Precipitation
Chromatography, Gel
Chromatography, Ion Exchange
Cow's milk
Electrophoresis, Polyacrylamide Gel
Immunodiffusion - methods
Isoelectric Point
Lactalbumin - immunology
Lactalbumin - isolation & purification
Lactoglobulins - immunology
Lactoglobulins - isolation & purification
Milk - chemistry
Polyethylene Glycols - chemistry
α-Lactalbumin
β-Lactoglobulin
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Summary:Food allergy is responsible for the most frequent allergic reactions in children under 1 year of age. Diagnostic tests such as skin test or specific IgE assay usually need highly purified preparations of allergenic proteins. The aim of the present study was to purify three main cow's milk proteins: casein, α-lactalbumin, and β-lactoglobulin as allergenic extracts for first time in Iran.
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ISSN:1532-1819
1532-4230
DOI:10.1081/IAS-200033845