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A laboratory method for purification of major cow's milk allergens
Z Pourpak1, A Mostafaie, Z Hasan
1Immunology, Asthma and Allergy Research Institute, Tehran University of Medical Sciences, Tehran, Iran. zpourpak@yahoo.com
Journal of Immunoassay & Immunochemistry
|November 24, 2004
Abstract:
Food allergy is responsible for the most frequent allergic reactions in children under 1 year of age. Diagnostic tests such as skin test or specific IgE assay usually need highly purified preparations of allergenic proteins. The aim of the present study was to purify three main cow's milk proteins: casein, alpha-lactalbumin, and beta-lactoglobulin as allergenic extracts for first time in Iran.
