Oral Passive Immunization with Cow Milk Immunoglobulin. Developmental Basis for A Food WITH Prophylactic Function.

本研究旨在探讨利用牛乳成分开发具有预防人类轮状病毒(HRV)感染功能的食品的可能性，取得了以下结果：1.用其中一株人轮状病毒对3头怀孕奶牛进行超免，并在分娩后3天内收集乳汁(Rota Colostrum)。以MA-104细胞对HRV MO(血清3型)感染的抑制活性(中和活性)为最低抑菌浓度(MIC)约为1 mg/m L。2.未进行过免疫的4头奶牛(正常初乳)的初乳中的lgG也具有抗HRV的活性。正常初乳中对HRV的四种血清型(1-4)的中和活性在几mg/m…的范围内变化。L的最低抑菌浓度为几十mg/mL，而从活性最高的初乳中提取的免疫球蛋白的最低抑菌浓度与罗塔初乳相当。此外，从DEAE层析得到的IgG1组分显示出比Rota初乳更高的抗Wa(血清型1)或Hochi(血清型4)的活性。无论是被胃酶降解为F(Ab)_2片段，还是在70ﾟC加热60分钟时，该酶的活性都保持不变。3.在正常牛奶乳清中，可在空隙中发现高MR的糖蛋白聚集体。SepharoseCL-2B层析得到的组分(F1)。对四种血清型的HRV均表现出较高的抑制活性(最低抑菌浓度约为10 mg/m L)。在各种来源的粘蛋白型糖蛋白中，F1因其对HRV的特异性抑制作用而非常独特，其活性可被胰酶降解或神经氨酸酶处理而降低，而70ﾟC加热60min则不起作用。由此可见，牛奶具有开发抗HRV感染的食品的巨大潜力。较少

A research work was designed to examine a possibility to utilize cow milk components for the development of a food with protective function against human rotavirus (HRV) infection and the following results were obtained.1.Three pregnant cows were hyperimmunized with one of human rotavirus strains and milks (Rota Colostrum) were collected within three days after parturition. The inhibitory activity against HRV MO (serotype 3) infection with MA-104 cells (neutralizing activity) of each Rota Colostrum whey was about 1 mg/mL as the minimum inhibitory concentration (MIC). lgG was found to be the component responsible for the activity and no other whey components seemed to contribute the inhibitory function against HRV of Rota Colostrum.2.lgG in colostrum from four cows without hyperimmunization (normal colostrum) was also found to possess the activity against HRV.Neutralizing activity against each of the four serotypes (1-4) of HRV of normal colostrum lgG varied in the range of several mg/m … More L to several ten mg/mL of MIC,while lgG from a colostrum with the highest activity showed the comparable MIC to Rota Colostrum. Moreover, its igG1 fraction obtained from DEAE chromatography exhibited even higher activity than Rota Colostrum against Wa (serotyoe 1) or Hochi (serotype 4). The activity was found to be maintained either when being degraded by pepsin to F (ab) _2 fragment or when being heated 70ﾟC for 60 min.3.In normal cow milk whey a high-Mr aggregate of glycoproteins was found in the void vol. fraction (F1) from Sepharose CL-2B chromatography. It showed a high inhibitory activity against each of the four serotypes of HRV (approximately ten mg/mL of MIC). Among mucin type glycoproteins from various sources F1 was quite unique because of its specific inhibitory function against HRV.Its activity was reduced by trypsin degradation or neuraminidase treatment, although heat treatment of 70ﾟC,for 60 min had no effect.From above results it could be concluded that cow milk has a high potential to be utilized for the development of a food with protective function against HRV infection. Less