Ebbehøj K, Dahl A M, Frøkiaer H, Nørgaard A, Poulsen L K, Barkholt V
Department of Biochemistry and Nutrition, Technical University of Denmark, Lyngby.
Allergy. 1995 Feb;50(2):133-41. doi: 10.1111/j.1398-9995.1995.tb05069.x.
Purification procedures for the four egg-white proteins ovomucoid, ovotransferrin, ovalbumin, and lysozyme are presented with reference to mechanistic studies at epitope levels of allergic reactions to these proteins. The applied procedures resulted in four preparations containing less than 0.1% contaminating proteins each. The purified protein preparations were characterized by SDS-PAGE and by crossed immunoelectrophoresis with polyclonal antibodies raised against an egg-white extract or the purified proteins. The necessity of these well-characterized proteins in studies on allergic reactions was shown by testing human sera in immunoblots of lysozyme, and by immunoblots of ovomucoid probing with antibodies against the proteins.
本文介绍了四种蛋清蛋白（卵类黏蛋白、转铁蛋白、卵清蛋白和溶菌酶）的纯化方法，并参考了这些蛋白过敏反应表位水平的机制研究。所采用的方法得到了四种制剂，每种制剂中污染蛋白含量均低于0.1%。通过SDS-PAGE以及用针对蛋清提取物或纯化蛋白产生的多克隆抗体进行交叉免疫电泳，对纯化的蛋白制剂进行了表征。通过在溶菌酶免疫印迹中检测人血清，以及用针对这些蛋白的抗体对卵类黏蛋白进行免疫印迹，证明了这些特性明确的蛋白在过敏反应研究中的必要性。
