Research Article Open Access

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

N. Youcef1, D. Saidi1, F. Mezemaze1, K. E. El-Mecherfi1, H. Kaddouri1, H. Negaoui1, A. Chekroun1 and O. Kheroua1
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American Journal of Applied Sciences
Volume 6 No. 8, 2009, 1448-1452

DOI: https://doi.org/10.3844/ajassp.2009.1448.1452

Submitted On: 25 April 2009 Published On: 31 August 2009

How to Cite: Youcef, N., Saidi, D., Mezemaze, F., El-Mecherfi, K. E., Kaddouri, H., Negaoui, H., Chekroun, A. & Kheroua, O. (2009). Cross Reactivity between Dromedary Whey Proteins and IgG Anti Bovine α-Lactalbumin and Anti Bovine β-Lactoglobulin . American Journal of Applied Sciences, 6(8), 1448-1452. https://doi.org/10.3844/ajassp.2009.1448.1452

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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Keywords

  • Cross-reactivity
  • dromedary milk
  • whey proteins
  • β-lactoglobulin
  • α-lactalbumin
  • IgG