2009•American Journal of Applied SciencesRequires access

Cross Reactivity between Dromedary Whey Proteins and IgG Anti Bovine α-Lactalbumin and Anti Bovine β-Lactoglobulin

N. Youcef, D. Saïdi, F Mezemaze, K.E. El-Mecherf, H. Kaddouri, H. Negaoui, A. Chekroun, O. Khéroua

Abstract

Problem statement: Our aim was to enhance the data on antigenic properties of dromedary whey proteins.Approach: The identification of the whey proteins was carried by SDS-page and Reversed phase high performance liquid chromatography (RP-HPLC).The cross-reactivity of dromedary whey proteins with IgG anti bovine β-lactoglobulin and anti bovine α-lactalbumin, obtained by immunisation of Balb/c mice, was carried out by ELISA.Results: The SDS-page showed the presence of band corresponding to α-lactalbumin and albumin serum; this was confirmed by the chromatogram obtained by RP-HPLC, where we detected a pick corresponding to α-lactalbumin.There was a cross reaction of dromedary whey proteins with IgG anti bovin α- lactalbumin but it was very weak with IgG anti boin β-lactoglobulin.Conclusion: We detected a cross reactivity between dromedary whey proteins and IgG anti bovin α-lactalbumin.

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Key concepts: Bovine milk, Lactalbumin, Whey protein, Chemistry, Bovine serum albumin, Beta-lactoglobulin, Cross-reactivity, Antibody