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Allergic Skin Reactivity and Chemical Properties of Allergens in Two Grades of Lactose
Author(s) -
KAMINOGAWA SHUICHI,
KUMAGAI YOSHIHIRO,
YAMAUCHI KUNIO,
IWASAKI EISAKU,
MUKOYAMA TOKUKO,
BABA MINORU
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb12459.x
Subject(s) - chemistry , lactose , reagent , sephadex , asparagine , chromatography , residue (chemistry) , sugar , glutamine , glutamic acid , biochemistry , food science , organic chemistry , amino acid , enzyme
Skin tests of the nondialyzable fraction of lactose were performed on patients with a clinical diagnosis of cow's milk allergy. The yields of brownish‐colored residue, allergens (ALG), were 0.006% from reagent grade lactose (ALG 1) and 0.011% from lactose used in a commercial infant food formula (ALG 2). The ALG was separated into four fractions by chromatography on Sephadex G‐75. The highest incidences of positive skin reaction among the four ALG 1 and ALG 2 fractions were 8/9 and 8/12 respectively. The ALG fractions were identified as a sugar protein complex and the protein moiety of ALG contained high amounts of glutamic acid (or glutamine), threonin, asparagic acid (or asparagine) and proline.