Studies of the Antibody Produced in Milk (Part 4):Animal test of powder immune milk

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概要

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• A powder immune milk was prepared after pasteurizing the immune milk at 63°C for 30 minutes, which was obtained from the cow which had been injected into her muscles or udders with antipertussis vaccine during the period of pregnancy.<BR>The powder immune milk was given to rabbits orally or by intramuscular injection as isolated γ-globulin or albumin, respectively.<BR>1) A cow 2 months before parturition was injected into her udders with antipertussis vaccine. The total dose of 5, 760 billion was divided into 6 equal doses at week intervals.<BR>2) The colostrum from this cow caused positive agglutination with pertussis (10 billion) at 2γ/ml of whey nitrogen and the normal milk within 40 days caused the same agglutination at 4γ/ml of whey nitrogen.<BR>3) The powder immune milk prepared by the ordinary procedure after the pasteurizing had lost a half of the agglutination titer.<BR>4) An experimental diet was prepared from the powder immune milk. The diet gave positive results at 8 to 12γ/ml of whey nitrogen content.<BR>The diet was given orally in 30% milk solution at a dose of 100 to 200ml/day to rabbits.<BR>After the feeding 5 in 10 rabbits acquired the antibody in blood, the maximum level of which arrived to 32 times the control level.<BR>After the cease of the feeding on the experimental diet, the rabbits showed a gradual decrease in their blood antibody. Several of them lost a whole of agglutinin in blood.<BR>5) The γ-globulin or the albumin-isolated from the powder immune milk-was dissolved in physiological salt solution in the concentration of 200mg/5ml and was given to rabits by intramuscular injection. Injection of the γ-globulin gave an increase in blood antibody titer by 16 times, whereas that of the albumin was ineffective.

• 公益社団法人 日本栄養・食糧学会の論文

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