Abstract:  [Abstract]   Objective   To investigate the allergization of milk high molecular weight proteins.  Methods   Thirty cas?es of patients with serum allergic to milk were selected. Their skin prick tests were positive. Results of serum specific IgE (sIgE) test were positive and ≥ 1 +. One case of healthy control with negative sIgE test and without history of allertgy, was included in this study. The serum samples were collected and frozen at -20 ℃. Sephadex G200 gel chromatography was used to obtain milk high molecular weight proteins. Western blot and ELISA methods were used to detect milk high molecular weight proteins and the activity of serum sIgE.   Results   Results of SDS-PAGE showed that high molecular weights proteins displayed by Sephadex G200 gel chromatography, mainly including three bands, the molecular weight of 67 ku, 80 ku and 160 ku. Western blot analysis showed that three kinds of high molecular weights proteins can react with milk allergy serum, and the most obvious appeared near the molecular weight 67 ku band. ELISA analysis showed that the positive response rate of high molecular weight proteins with milk allergic patient’ s serum was slightly higher than that of β-lactoglobulin (46.7% and 43.3%, respectively).   Conclusion  The milk high molecular weight protein components can induce specific IgE antibodies, which have important sensitization in the process of milk allergy.

Key words: food hypersensitivity, immunoglobulin E, Western blotting, enzyme-linked immunosorbent assay, milk, high molecular weight protein, allergization, 特异性 IgE