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. 1971 Oct;22(4):552–556. doi: 10.1128/am.22.4.552-556.1971

Isolation of Inhibitory Factor in Raw Milk Whey Active Against Propionibacteria 1

E R Vedamuthu 1,2, C J Washam 1,3, G W Reinbold 1
PMCID: PMC376360  PMID: 5167098

Abstract

Preparative isolation of the active component(s) in skim milk whey inhibitory for propionibacteria was made by using (NH4)2SO4 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.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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