Study On The Cross-reaction Between Components Of Casein And Soy Protein

OBJECTIVE:Milk and soy, both are one of the eight kinds of common allergy food, which is published by the United Nations. Studies have reported that in the milk allergy patients, some patients have the cross-reaction between soy protein and milk protein. But there is no report about the specific cross-allergy components. Undoubtedly, the research on the cross-allergy components is important to reasonably and effectively avoid the cross-reaction and guide the clinical treatment and building the Clinical drug screening model.METHODS:We make use of the anion exchange resin to separate and purify the components of Casein, and test purity and concentration of the components we obtained. Then with the help of BLAST tool and ELISA and Western-blot, we detect the binding fraction between the components of Casein and soy antiserum.RESULTS:With the help of anion exchange resin, we obtain the pure components of Casein, and the result of SDS-PAGE show than they were purified to electrophoretic purity. We obtain7.90mg of K-casein,19.94mg of αs1-casein,29.88mg of β-casein. By the BLAST tool, ELISA and Western-blotting methods, we find that there is10%incidence of cross-reaction between the αs1-casein and the soy protein and30%incidence of cross-reaction between the β-casein and the soy protein.CONCLUSION:The αs1-casein and β-casein maybe have the cross-reaction with soy protein, and there are10%and30%incidence.