IMMUNOGENICITY AND ALLERGENICITY OF WHEY-PROTEIN HYDROLYSATES
IMMUNOGENICITY AND ALLERGENICITY OF WHEY-PROTEIN HYDROLYSATES
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DOI：
10.1111/j.1365-2621.1988.tb13563.x
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发表时间：
1988-07-01
影响因子：
3.9
通讯作者：
HEBERT, J
中科院分区：
文献类型：
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作者：
ASSELIN, J;AMIOT, J;HEBERT, J
儿童对“S”牛奶过敏反应常见。已发现过敏受试者的血清含有针对几种乳清蛋白的特异性IgE抗体，例如α-乳清蛋白(α-1a)和β-乳球蛋白(β-Ig)。本工作旨在研究水解对α-Ia和β-Ig免疫原性和过敏性的影响。乳清蛋白用固定化α-胰凝乳酶进行水解。高效液相色谱分析表明，天然乳清蛋白减少，出现了小分子多肽。这些水解物的免疫原性没有改变，但用RAST抑制法评估它们的过敏性降低了。这一结果可能具有重要的临床意义。
Allergic reactions to cow''s milk are common in children. The sera of allergic subjects have been found to contain specific IgE antibodies against several whey proteins such as .alpha.-lactalbumin (.alpha.-la) and .beta.-lactoglobulin (.beta.-Ig). This work aims to study the effect of hydrolysis on the immunogenicity and the allergenicity of .alpha.-Ia and .beta.-Ig. Whey proteins were submitted to hydrolysis with immobilized .alpha.-chymotrypsin. High performance liquid chromatography analysis showed a decrease of native whey proteins and the appearance of low molecular weight peptides. The immunogenicity of these hydrolysates was not modified, but their allergenicity, as assessed by RAST inhibition, was decreased. The results may have important clinical implications.