Vedamuthu E R, Washam C J, Reinbold G W
Appl Microbiol. 1971 Oct;22(4):552-6. doi: 10.1128/am.22.4.552-556.1971.
Preparative isolation of the active component(s) in skim milk whey inhibitory for propionibacteria was made by using (NH(4))(2)SO(4) salt fractionation. The crude preparation was further purified by Sephadex G-100 column separation. Disc-gel electrophoresis of the active peak from the Sephadex elution pattern (peak I) showed that this fraction contained almost all of the immune globulin in the column sample. The biologically inactive peaks did not contain any immune globulin. Starch-gel electrophoresis of the active peak revealed the presence of three separate immune globulin fractions. A correlation was also observed between hemolytic reaction of propionibacterial strains and relative resistance to whey inhibition. The investigation showed that one of the immune globulins of milk, pseudoglobulin, was mainly responsible for the suppressive activity of whey.
采用硫酸铵盐析法对脱脂乳清中抑制丙酸杆菌的活性成分进行制备性分离。粗制品通过葡聚糖G - 100柱分离进一步纯化。对葡聚糖洗脱图谱中的活性峰（峰I）进行圆盘凝胶电泳表明，该级分几乎包含了柱样品中的所有免疫球蛋白。无生物活性的峰不包含任何免疫球蛋白。活性峰的淀粉凝胶电泳显示存在三种不同的免疫球蛋白级分。还观察到丙酸杆菌菌株的溶血反应与对乳清抑制的相对抗性之间的相关性。研究表明，牛奶中的一种免疫球蛋白，假球蛋白，是乳清抑制活性的主要原因。
