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

一项研究工作旨在检验利用牛奶成分开发具有人类轮状病毒（HRV）感染保护功能的食品的可能性，并获得了以下结果。用一种人轮状病毒毒株对3头妊娠奶牛进行超免疫，并在分娩后3天内收集乳汁（轮状初乳）。每个Rota初乳乳清对MA-104细胞感染HRV MO（血清3型）的抑制活性（中和活性）约为1 mg/mL，为最低抑制浓度（MIC）。研究发现，lgG是抑制牛初乳HRV活性的主要成分，其他乳清成分似乎不具有抑制HRV的作用。在未过度免疫的4头牛初乳（正常初乳）中也发现lgG具有抗HRV活性。正常初乳lgG对四种血清型（1 ~ 4）HRV的中和活性在几mg/mL ~ 10 mg/mL之间变化，而活性最高的初乳lgG的中和活性与Rota初乳相当。此外，DEAE层析获得的igG1组分对Wa（血清型1）或Hochi（血清型4）的活性甚至高于Rota初乳。经胃蛋白酶降解为F (ab) _2片段或70℃加热60 min均可保持活性。在正常的牛奶乳清中，在Sepharose CL-2B层析的空隙体积分数（F1）中发现了高mr的糖蛋白聚集体。对四种血清型HRV均有较高的抑制活性（MIC浓度约为10mg /mL）。在各种来源的粘蛋白型糖蛋白中，F1具有独特的抑制HRV的功能。胰蛋白酶降解或神经氨酸酶处理均可降低其活性，但70℃热处理60 min对其活性无影响。综上所述，牛奶具有很大的开发潜力，可用于开发具有HRV保护功能的食品。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