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Comparative Immunogenic Properties of Native and Crystalline ß-Lactoglobulins Prepared by Two Methods

Dairy Products Laboratory, Eastern Marketing and Nutrition Research Division, USDA, Washington, D. C. 20250

ABSTRACT

ß-Lactoglobulin (ß-Lg) was the dominant sensitizing protein in bovine skimmilk and milk whey protein. Significant differences in the anaphylactogenic sensitizing capacities in guinea pigs were detected among samples of crystalline ß-Lg prepared by the same method in different laboratories, as well as among crystalline ß-Lg samples prepared by different methods in the same laboratory. These differences could not be related to differences in their precipitin reactions, heterogeneity, carbohydrate content or genetic variants. These observations suggest that something other than the procedure for isolating crystalline ß-Lg may be responsible for the differences in immunogenic potency

Native ß-Lg was 2 to 4 times more immunogenic than crystalline ß-Lg prepared by the Palmer method, and 12 to 26 times more potent than ß-Lg prepared by the Larson and Jenness method.

¹ Deceased, July 11, 1971