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Use of immunoblotting and monoclonal antibodies to evaluate the residual antigenic activity of milk protein hydrolysed formulae
Author(s) -
RESTANI P.,
PLEBANI A.,
VELONÁ T.,
CAVAGNI G.,
UGAZIO A. G.,
POIESI C.,
MURARO A.,
GALLI C. L.
Publication year - 1996
Publication title -
clinical and experimental allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.462
H-Index - 154
eISSN - 1365-2222
pISSN - 0954-7894
DOI - 10.1111/j.1365-2222.1996.tb00506.x
Subject(s) - antigenicity , monoclonal antibody , hydrolysate , antigen , casein , hydrolyzed protein , chemistry , hydrolysis , milk protein , antibody , milk allergy , chromatography , biochemistry , food science , biology , immunology , immunoglobulin e
Summary Background Partial and extensive hydrolysed protein formulae have been developed to lower or eliminate the antigenicity of milk proteins. Although normally well tolerated, extensive hydrolysutes have been reported to induce serious allergic reactions in very sensitive children. Moreover, clinical praetice has often raised concern about the role of partial hydrolysates in cow's milk allergy prevention. Objective Starting from these considerations, we used anti‐casein monoclonal antibodies to evaluate the presence of residual antigenic activity in both partially and extensively protein hydrolysates. Methods Electrophoretic analyses associated with immunoblotting technique were performed using nine protein‐enriched commercial formulae. Results The presence of different amounts of residual intact cow's milk proteins and/or polypeptidic material with conserved antigenic activity (according to the extensive or partial hydrolysis) was verified in most milk‐based samples considered. Conclusion The use of monoclonal antibodies and immunoblotting could be useful for the quality control of commercial hypoaliergenic' formulae.