New data on the proteins of rabbit (Oryctolagus cuniculus) milk

The main rabbit milk proteins have previously been prepared by reversed-phase HPLC of the acid-precipitated material ('whole casein') and of its supernatant (acid whey). Most of them were nearly homogeneous on SDS-PAGE. Among those isolated from whole casein, alpha s1-, beta- and kappa-caseins, as well as whey acidic protein (WAP) were identified by N-terminal sequencing. After further internal sequencing, two unknown proteins were found to be the putative products, alpha s2a- and alpha s2b-caseins of two recently sequenced transcripts from rabbit mammary gland. Each whole casein component gave several bands on IEF. For kappa-casein, this was probably due to uneven glycosylation as in all kappa-caseins studied so far. For the other whole casein components, including WAP, the number of bands roughly reflected the number of potential phosphorylation sites predicted from the sequences. For alpha s1- and alpha s2-caseins polymorphism could be detected. From acid whey, in addition to WAP, which was a minor component, reversed phase HPLC separated three proteins. These were alpha-lactalbumin, transferrin and serum albumin, on the basis of their apparent molecular weights deduced from SDS-PAGE. WAP was a major component of the native whey obtained by ultracentrifugation of rabbit milk. It was found to consist of two identical subunits linked by at least one disulfide bridge.