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A Study of the Antigenicity of Proteoses

From the Department of Allergy, The Roosevelt Hospital, New York City

Abstract

Proteoses have been found to be active antigens. In the previous study (1) the commercial proteoses known as "Berna" and "Witte" peptone sensitized 18 out of 19 guinea pigs. In this study, the secondary proteose of chicken, the primary proteose of whey, the primary proteose of casein, the primary and secondary proteoses of beef and of beef fibrin were antigenic and showed specificities differing from the original material as determined by the Dale test. The degree of antigenicity seemed to depend upon the source of the proteose and any variation in the experimental condition would probably produce varying results. The primary proteose of egg-white, the primary proteose of chicken and the secondary proteose of casein as well as both proteoses of gliadin failed to sensitize the animals injected. The sensitization induced by the secondary proteose of egg-white and the secondary proteose of milk whey may have been due to the native protein since the Dale test with these proteoses showed no difference in specificity from the native protein.

The beef proteoses prepared by autoclaving showed no antigenic relationships to the proteoses prepared by peptic digestion, and they failed to produce sensitivity in the five animals injected.