Preparation and Immunological Characterization of .BETA.-Lactoglobulin-Amylose Conjugate

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  • NODAKE Yuichi
    Laboratory of Biochemistry, Department of Pharmacy, Faculty of Pharmaceutical Sciences, Nagasaki International University
  • FUKUMOTO Shoichi
    Laboratory of Biochemistry, Department of Bioscience and Biotechnology, Graduate School, Faculty of Agriculture, Kyushu University
  • FUKASAWA Masashi
    Laboratory of Biochemistry, Department of Pharmacy, Faculty of Pharmaceutical Sciences, Nagasaki International University
  • YAMASAKI Nobuyuki
    Laboratory of Biochemistry, Department of Bioscience and Biotechnology, Graduate School, Faculty of Agriculture, Kyushu University
  • SAKAKIBARA Ryuzo
    Laboratory of Biochemistry, Department of Pharmacy, Faculty of Pharmaceutical Sciences, Nagasaki International University

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  • Preparation and immunological characterization of β-lactoglobulin-amylose conjugate
  • Preparation and immunological characterization of v lactoglobulin amylose conjugate

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Abstract

β-Lactoglobulin (BLG), a major allergen of cow’s milk, was conjugated with the N-hydroxysuccinimide ester of the amylose-glycylglycine adduct (AG-ONSu) to reduce its immunogenicity, and the biochemical and immunological properties of the resulting conjugate (AG-BLG) were studied. The conjugate was prepared by modifying BLG with AG-ONSu, and was purified in a Sephadex G-100 column. The analytical data for AG-BLG indicated that 10.5 moles of AG-ONSu, with a mean molecular weight of 2,800, was covalently attached to the amino groups of the BLG molecule. Conjugation with AG-ONSu greatly decreased the reactivity of BLG with anti-BLG polyclonal antibodies owing to its shielding action for epitopes on the protein’s surface. These findings suggest that AG-ONSu can be used advantageously to suppress the hypersensitivity mediated by IgG antibodies in milk allergy.

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