Preliminary Research on the Milk Allergy Induced by High Molecular Weight Protein
10.3969/j.issn.0253-9896.2014.11.010
- VernacularTitle:牛奶中高分子质量蛋白致敏作用的初步研究
- Author:
Liying HOU
;
Lina ZHU
;
Chan LI
;
Shuxiang LIN
;
Tangyuheng LIU
;
Yue YIN
;
Huiqiang LI
- Publication Type:Journal Article
- Keywords:
food hypersensitivity;
immunoglobulin E;
Western blotting;
enzyme-linked immunosorbent assay;
milk;
high molecular weight protein;
allergization;
specific IgE
- From:
Tianjin Medical Journal
2014;(11):1091-1093
- CountryChina
- Language:Chinese
-
Abstract:
Objective To investigate the allergization of milk high molecular weight proteins. Methods Thirty cas?es of patients with serum allergic to milk were selected. Their skin prick tests were positive. Results of serum specific IgE (sIgE) test were positive and≥1+. One case of healthy control with negative sIgE test and without history of allertgy, was in?cluded in this study. The serum samples were collected and frozen at-20℃. Sephadex G200 gel chromatography was used to obtain milk high molecular weight proteins. Western blot and ELISA methods were used to detect milk high molecular weight proteins and the activity of serum sIgE. Results Results of SDS-PAGE showed that high molecular weights proteins displayed by Sephadex G200 gel chromatography, mainly including three bands, the molecular weight of 67 ku, 80 ku and 160 ku. Western blot analysis showed that three kinds of high molecular weights proteins can react with milk allergy serum, and the most obvious appeared near the molecular weight 67 ku band. ELISA analysis showed that the positive response rate of high molecular weight proteins with milk allergic patient’s serum was slightly higher than that ofβ-lactoglobulin (46.7%and 43.3%, respectively). Conclusion The milk high molecular weight protein components can induce specific IgE antibod?ies, which have important sensitization in the process of milk allergy.
