One-step method for the isolation of α-lactalbumin and β-lactoglobulin from cow’s milk while preserving their antigenicity

References

• Medeiros, V.; Rainha, N.; Paiva, L.; Lima, E.; Baptista, J. Bovine Milk Formula Based on Partial Hydrolysis of Caseins by Bromelain Enzyme: Better Digestibility and Angiotensin-Converting Enzyme-Inhibitory Properties. International Journal of Food Properties 2014, 17, 806–817.
   Web of Science ®Google Scholar
• Raies ul Haq, M.; Kapila, R.; Shandilya, U.K.; Kapila, S. Impact of Milk Derived β-Casomorphins on Physiological Functions and Trends in Research: A Review. International Journal of Food Properties 2014, 17, 1726–1741.
   Web of Science ®Google Scholar
• Pourpak, Z.; Mostafaie, A.; Hasan, Z.; Kardar, G.A.; Mahmoudi, M. A Laboratory Method for Purification of Major Cow’s Milk Allergens. Journal of Immunoassay and Immunochemistry 2004, 25, 385–397.
   PubMed Web of Science ®Google Scholar
• Kaul, S.; Luttkopf, D.; Kastner, B.; Vogel, L.; Holtz, G.; Vieths, S.; Hoffmann, A. Mediator Release Assays Based on Human or Marine Immunoglobulin E in Allergen Standardization. Clinical and Experimental Allergy 2007, 37, 141–150.
   PubMed Web of Science ®Google Scholar
• Chen, F.M.; Lee, J.H.; Yang, Y.H.; Lin, Y.T.; Wang, L.C.; Yu, H.H.; Chiang, B.L. Analysis of α-Lactalbumin-, β-Lactoglobulin-, and Casein-Specific IgE Among Children with Atopic Diseases in a Tertiary Medical in Northern Taiwan. Journal of Microbiology, Immunology and Infection 2014, 47, 130–136.
   Google Scholar
• Pessato, T.B.; de Carvalho, N.C.; Tavano, O.L.; Fernandes, L.G.R.; Zollner, R.de L.; Netto, F.M. Whey Protein Isolate Hydrolysates Obtained with Free and Immobilized Alcalase: Characterization and Detection of Residual Allergens. Food Research International 2016, 83, 112–120.
   Web of Science ®Google Scholar
• Exl, B.M.; Frische, R. Cow’s Milk Protein Allergy and Possible Means for Its Prevention. Nutrition 2001, 17, 642–651.
   PubMed Web of Science ®Google Scholar
• Stanley, J.S.; Bannon, G.A. Biochemistry of Food Allergens. Clinical Reviews in Allergy & Immunology 1999, 17, 279–291.
   PubMed Web of Science ®Google Scholar
• Alomira, H.F.; Alli, I. Separation and Characterization of β-Lactoglobulin and α-Lactalbumin from Whey and Whey Protein Preparations. International Dairy Journal 2004, 14, 411–419.
   Web of Science ®Google Scholar
• Lozno, J.M.; Giraldo, G.I.; Romero, C.M. An Improved Method for Isolation of β-Lactoglobulin. International Dairy Journal 2008, 18, 55–63.
   Web of Science ®Google Scholar
• Bobe, G.; Beitz, D.C.; Freeman, A.E.; Lindberg, G.L. Separation and Quantification of Bovine Milk Proteins by Reversed-Phase High Performance Liquid Chromatography. Journal of Agricultural and Food Chemistry 1998, 46, 458–463.
   PubMed Web of Science ®Google Scholar
• Bordin, G.; Rappsos, F.C.; Calle, B.; Rodriguez, A.R. Identification and Quantification of Major Bovine Milk Proteins by Liquid Chromatography. Journal of Chromatography A 2001, 928, 63–76.
   PubMed Web of Science ®Google Scholar
• Johann, P.; Philip, R.A.; Ingolf, K.; Winter, C. Gram Scale Separation of Casein Proteins from Whole Casein on a Source 30Q Anion-Exchange Resin Column Utilizing Fast Protein Liquid Chromatography (FPLC). Protein Expression and Purification 2008, 60, 176–181.
   PubMed Web of Science ®Google Scholar
• Sannier, F.; Boraenave, S.; Piot, J.M. Purification of Goat β-Lactalbumin from Whey by an Ultrafiltration Membrane Enzymic Reactor. Journal of Dairy Research 2000, 67, 43–51.
   PubMed Web of Science ®Google Scholar
• Arunkumar, A.; Etzel, M.R. Fractionation of α-Lactalbumin and β-Lactoglobulin from Bovine Milk Serum Using Staged, Positively Charged, Tangential Flow Ultrafiltration Membranes. Journal of Membrane Science 2014, 454, 488–495.
   Web of Science ®Google Scholar
• Lozano, J.M.; Giraldo, G.; Romero, C.M. An Improved Method for Isolation of β-Lactoglobulin. International Dairy Journal 2008, 18, 55–63.
   Web of Science ®Google Scholar
• Stojadinovic, M.; Burazer, L.; Ercili-Cura, D.; Sancho, A.; Buchert, J.; Velickovica, T.C.; Stanic-Vucinica, D. One-Step Method for Isolation and Purification of Native β-Lactoglobulin from Bovine Whey. Journal of Science Food Agriculture 2012, 92, 1432–1440.
   PubMed Web of Science ®Google Scholar
• Estévez, N.; Fuciños, P.; Bargiela, V.; Pastrana, L.; Tovar, C.A.; Luisa Rúa, M. Structural and Thermo-Rheological Analysis of Solutions and Gels of a β-Lactoglobulin Fraction Isolated from Bovine Whey. Food Chemistry 2016, 198, 45–53.
   PubMed Web of Science ®Google Scholar
• Hattori, M.; Miyakawa, S.; Ohama, Y.; Kawamura, H.; Yoshida, T.; To-o, K.; Kuriki, T.; Takahashi, K. Reduced Immunogenicity of β-Lactoglobulin by Conjugation with Acidic Oligosaccharides. Journal of Agricultural and Food Chemistry 2004, 52, 4546–4553.
   PubMed Web of Science ®Google Scholar
• Ye, X.Y.; Yoshida, S.; Ng, T.B. Isolation of Lactoperoxidase, Lactoferrin, α-Lactalbumin, β-Lactoglobulin B and β-Lactoglobulin A from Bovine Rennet Whey Using Ion Exchange Chromatography. The International Journal of Biochemistry & Cell Biology 2000, 32, 1143–1150.
   PubMed Web of Science ®Google Scholar
• Kong, X.Y.; Wang, J.; Tang, Y.J.; Li, D.D.; Zhang, N.N.; Jiang, J.D.; Liu, N. HPLC Analysis of α-Lactalbumin and β-Lactoglobulin in Bovine Milk with C4 and C18 Column. Journal of Northeast Agricultural University 2012, 19, 76–82.
   Google Scholar
• U.S. Department of Health and Human Services Food and Drug Administration CfDEaRC, for Veterinary Medicine (CVM) Guidance for Industry Bioanalytical Method Validation. US Food and Drug Administration Center for Drug Evaluation and Research. http://www.fda.gov/downloads/Drugs/GuidanceComplianceRegulatoryInformation/Guidances/ucm070107 (accessed 2015).
   Google Scholar
• Neyestani, T.R.; Djalali, M.; Pezehski, M. Isolation of α-Lactalbumin, β-Lactoglobulin and Bovine Serum Albumin from Cow’s Milk Using Gel Filtration and Anion-Exchange Chromatography Including Evaluation of Their Antigenicity. Protein Expression and Purification 2003, 29, 202–208.
   PubMed Web of Science ®Google Scholar
• Hochwallner, H.; Schulmeister, U.; Swoboda, I.; Spitzauer, S.; Valenta, R. Cow’s Milk Allergy: From Allergens to New Forms of Diagnosis, Therapy and Prevention. Methods 2014, 66, 22–33.
   PubMed Web of Science ®Google Scholar
• Gjesing, B.; Lowenstein, H. Immunochemistry of Food Antigens. Annals of Allergy 1984, 53, 602–608.
   PubMedGoogle Scholar
• El-Sayedmm, H.; Chase, H.A. Purification of the Two Major Proteins from Whey Concentrate Using a Cation-Exchange Selective Adsorption Process. Biotechnology Progress 2010, 26, 192–199.
   PubMed Web of Science ®Google Scholar
• Sharma, R.; Zakora, M.; Qvist, K.B. Susceptibility of an Industrial α-Lactalbumin Concentrate to Cross-Linking by Microbial Transglutaminase. International Dairy Journal 2002, 12, 1005–1012.
   Web of Science ®Google Scholar
• Knudsen, J.C.; Otte, J.; Olsen, K.; Skibsted, L.H. Effect of High Hydrostatic Pressure on the Conformation of β-Lactoglobulin A as Assessed by Proteolytic Peptide Profiling. International Dairy Journal 2002, 12, 791–803.
   Web of Science ®Google Scholar
• Cheison, S.C.; Lai, M.Y.; Leeb, E.; Kulozik, U. Hydrolysis of β-Lactoglobulin by Trypsin Under Acidic pH and Analysis of the Hydrolysates with MALDI-TOF-MS/MS. Food Chemistry 2011, 125, 1241–1248.
   Web of Science ®Google Scholar