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Li H.,Harbin Institute of Technology | Ma Y.,Harbin Institute of Technology | Xiang J.,University of Jinan | Xu G.,Harbin Institute of Technology | And 5 more authors.
European Food Research and Technology | Year: 2011

This is a comparison of potential allergenicity in a mouse model. Balb/C mice were sensitized by intraperitoneal injections (administered in three doses) of skimmed milk, casein, and whey protein from cow or yak milk. After 4 weeks, the mice were challenged and killed, sera were collected, and the spleens removed for analysis. An enzyme-linked immunosorbent assay was used to determine the specific antibodies (IgG and IgE) and cytokine. The number of mice with diarrhea was higher in the cow milk protein-sensitized group than in the yak milk protein-sensitized group. Serum (IgG, IgE) antibodies and histamine levels were also higher in cow milk protein-sensitized mice. Cytokine production by spleen-derived T cells showed high levels of interleukin-4 and interleukin-5 production and low levels of interferon-γ in cow milk protein and yak milk protein-sensitized mice. Lymphocyte proliferation ratio induced by yak milk protein was lower than cow milk protein. All results indicated that Maiwa yak milk protein may less allergenic than cow milk protein in mice. © 2011 Springer-Verlag. Source


Li H.-M.,Harbin Institute of Technology | Ma Y.,Harbin Institute of Technology | Cui Y.-H.,Harbin Institute of Technology | Wang J.-Q.,Research and Development Central of New Hope Dairy Company | And 2 more authors.
Harbin Gongye Daxue Xuebao/Journal of Harbin Institute of Technology | Year: 2012

The major allergens in yak milk were obtained by chemical methods, and purified by a fast protein liquid chromatography (FPLC) combined gel chromatography in order to analyze allergenicity of protein in yak milk. Casein and whey were isolated after adjusting isoelectric precipitating of skimmed milk to 4.6 by adding 10% acetic acid. Based on differential solubility in urea solutions and differential sensitivity of calcium, αs-casein and β-casein were separated from whole casein. And then, the crude fractions of αs-casein, β-casein were further separated using anion-exchange FPLC and Sephadex G100 column. β-lactoglobulin was separated from acid whey using chelating of citrate sodium at low pH in the presence of salt and purified by FPLC. The results of RP-HPLC showed that the purities of αs-, β-casein, and β-lactoglobulin were 87.13%, 88.58%, and 80.00%, respectively. Source


Li H.-M.,Harbin Institute of Technology | Ma Y.,Harbin Institute of Technology | Cui Y.-H.,Harbin Institute of Technology | Wang J.-Q.,Research and Development Central of New Hope Dairy Company | And 2 more authors.
Harbin Gongye Daxue Xuebao/Journal of Harbin Institute of Technology | Year: 2012

The aim of this study is to analyze the major allergens in yak milk. The Balb/C mice were sensitized by intraperitoneal injection with yak milk protein. After the last sensitization, blood was collected through the eyes for antibodies and histamine determinations. The lymphocytes derived from spleens were cultured under sterile condition. The major allergens in yak milk were analyzed using western-blotting. The results showed the major allergens in yak milk were β-lactoglobulin, α-casein, and β-casein, and the allergenous extent was β-lactoglobulin>α-casen>β-casein. The higher content of IL-4, IL-5 and lower IFN-γ produced by the spleen lymphocyte proliferation indicated that the yak milk protein was the Th2 response. Source


Li H.,Harbin Institute of Technology | Ma Y.,Harbin Institute of Technology | Dong A.,Harbin Institute of Technology | Wang J.,Research and Development Central of New Hope Dairy Company | And 4 more authors.
Dairy Science and Technology | Year: 2010

The protein composition of 24 individual Maiwa yak milk samples that were collected in the Sichuan province of China was determined by reversed-phase high-performance liquid chromatography. Yak milk differed from cow milk by its high concentration of total proteins (46.2-58.4 g?L-1), total casein (40.2 g.L-1 on average) and the proportion of individual caseins. The high content of β-casein (more than 45%) and consequently the lower proportion of αs-casein (about 40%) together with a small increase in κ-casein (15%) appear to make this milk more favorable for infant nutrition as used by the Tibetan nomads. Also, the whey proteins, β-lactoglobulin and serum albumin, showed similarities in centesimal composition with the homologous cow whey proteins. However, this initial study on yak milk proteins has highlighted the lack of knowledge in the literature and underlines that much research is required to optimize the utilization of all components of this milk for people living in extreme climatic environments. © 2009 INRA, EDP Sciences. Source

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