title: [Decreasing the immunogenicity of milk proteins by desialinization].
abstract: The immunogenicity of a native whey protein-casein mixture (relation 60:40) was compared with an analogous mixture which had been subjected to Warren's hydrolysis procedure for splitting off sialic acid. The immunization was performed in 3 rabbits each, with a mean body weight of 4,200 g. After parenteral administration of an antigen dose corresponding to 2 mg protein for 6 times, 10 ml blood were withdrawn from each of the animals on day 80 of the immunization procedure. The serum of those rabbits which had been injected the native whey protein-casein mixture was shown to precipitate this antigen intensively as could be demonstrated by Mancini's test. The cross reaction with the sialic acid-free protein mixture was strongly diminished. Immunization with sialic acid-free whey protein-casein failed to produce worth-while antibody formation against this antigen. Only a moderate cross reaction with native whey protein-casein was detectable. These results may have potential consequences for the production of infant formulas and dietaries.
authors.affiliation: Baylor College of Medicine, Houston, Texas.
authors.forename: W
authors.initials: W
authors.lastname: Heine
authors.forename: K D
authors.initials: KD
authors.lastname: Wutzke
authors.forename: M
authors.initials: M
authors.lastname: Radke
mesh_terms: D000818:Animals; D002364:Caseins / Q000276:immunology; D002417:Cattle; D005512:Food Hypersensitivity / Q000276:immunology*; D006868:Hydrolysis; D008894:Milk Proteins / Q000276:immunology*; D011817:Rabbits; D012794:Sialic Acids / Q000276:immunology*; D000067816:Whey Proteins
chemical_list: D002364:Caseins; D008894:Milk Proteins; D012794:Sialic Acids; D000067816:Whey Proteins
vernacular_title: Zur Verminderung der Immunogenität von Milchproteinen durch Desialinisierung.