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 proteins: casein, alpha-lactalbumin, and beta-lactoglobulin as allergenic extracts for first time in Iran.
Pourpak
Z
Z
Immunology, Asthma and Allergy Research Institute, Tehran University of Medical Sciences, Tehran, Iran. zpourpak@yahoo.com
Mostafaie
A
A
Hasan
Z
Z
Kardar
G A
GA
Mahmoudi
M
M
D000485:Allergens / Q000302:isolation & purification*; D000645:Ammonium Sulfate / Q000737:chemistry; D000818:Animals; D002364:Caseins / Q000302:isolation & purification; D002417:Cattle; D002498:Centrifugation; D011232:Chemical Precipitation; D002850:Chromatography, Gel; D002852:Chromatography, Ion Exchange; D004591:Electrophoresis, Polyacrylamide Gel; D005779:Immunodiffusion / Q000379:methods; D007526:Isoelectric Point; D007768:Lactalbumin / Q000276:immunology / Q000302:isolation & purification; D007782:Lactoglobulins / Q000276:immunology / Q000302:isolation & purification; D008892:Milk / Q000737:chemistry*; D011092:Polyethylene Glycols / Q000737:chemistry
D000485:Allergens; D002364:Caseins; D007782:Lactoglobulins; D011092:Polyethylene Glycols; D007768:Lactalbumin; D000645:Ammonium Sulfate