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Intrinsic as well as extrinsic fluorescence of an immobilized protein was used for the study of the interactions between alpha-lactalbumin-Sepharose and protein ligands. The fluorescence peak of the human alpha-lactalbumin-agarose conjugate was shifted to the blue and quenched in the presence of the galactosyl transferase (A-protein), indicating the probable formation of a complex between both proteins. The natural fluorescence of human alpha-lactalbumin bound to Sepharose was specifically quenched in presence of antihuman alpha-lactalbumin antibodies. This change in fluorescence appears to be due to binding of the antibodies to the immobilized antigen. Furthermore, the extrinsic fluorescence of a bound dye such as 2-p-toluidinylnaphthalene-6-sulfonate was used to confirm the existence of binding between antibodies and alpha-lactalbumin-agarose, and to obtain values for the association constant. A value of 5.6-10(+6) M(-1) for the binding constant was reported, which compares favorably with other data obtained by equilibrium dialysis.

Galactosyl transferase and alpha-lactalbumin were concurrently isolated from bovine milk. The galactosyl transferase had an S20,w of 3.0 S and D20,w of 60 mum2/s. It exists as a monomer of 46000 molecular weight, as determined by sedimentation equilibrium and dodecylsulphate-polyacrylamide electrophoresis. Aggregation of the enzyme was promoted by N-acetylglucosamine. Sedimentation velocity experiments show an association between galactosyl transferase and alpha-lactalbumin in the presence of N-acetylglucosamine. In contrast, UDP-galactose, UDP or lactose do not promote protein-protein association. A complex between galactosyl transferase and alpha-lactalbumin was isolated by gel filtration in the presence of excess alpha-lactalbumin and either N-acetylglucosamine or glucose. The complex was stable over a range of concentrations of these components. The complex is a discrete homogeneous entity with a molecular weight of 60000, corresponding to one molecule of galactosyl transferase and one molecule of alpha-lactalbumin. The estimated association constants for the ternary complexes of the two proteins and either of the sugars, suggest that alpha-lactalbumin enhances equally the binding of N-acetylglucosamine or glucose to the galactosyl transferase.

The presence of two new alpha-lactalbumins has been demonstrated in the colostrum of a single mare (Equus caballus, Persian Arab). They have been designated equine alpha-lactalbumin B and C, and that isolated previously from the milk of Australian horses (English Thoroughbred) as alpha-lactalbumin A. The primary structures of B/C have been determined by automatic Edman degradation of enzymatic cleavage of the oxidized protein. Cyanogen bromide cleavage of S-carbamoyl-methylated protein provided necessary overlapping peptides. Comparison of the sequences of B and C with that of A indicates 3 and 4 amino-acid exchanges, respectively. The phylogenetic difference of equine alpha-lactalbumin B/C from bovine alpha-lactalbumin B is indicated by 39 and 40 amino-acid exchanges, respectively. The structure-function relationship, calcium binding sites and variants of alpha-lactalbumin are discussed.

The luminescence of bovine alpha-lactalbumin at 77 K has been studied and compared with that of lysozyme. Alpha-Lactalbumin has several unusual properties, including a fluorescence spectrum showing vibrational fine structure, an abnormal phosphorescence spectrum, a high fluorescence: phosphorescence ratio and an abnormal phosphorescence decay. These properties are largely due to the proximity of tryptophan residues to disulphide bonds. Reduction of all these bonds causes considerable changes in alpha-lactalbumin luminescence, as does denaturation in acid solution. Reduction of a single labile disulphide bond has little effect, and the properties of alpha-lactalbumin III, a variant lacking one disulphide bond and one trypotophan residue, are similar to those of the normal protein. Several differences between alpha-lactalbumin and lysozyme are reported. The results support the suggestion that the two tryptophan residues found in the active site cleft of alpha-lactalbumin may be largely responsible for its luminescence.

alpha-Lactalbumin was purified to apparent homogeneity from mouse milk by combined use of gel filtration, chromatography on DEAE-cellulose and hydroxyapatite, and concanavalin A-Sepharose affinity chromatography. Mouse alpha-lactalbumin exists in several species with different charges and in two molecular-size forms. The smaller form, which constituted over 90% of total alpha-lactalbumin, included two major and two minor species, each of which showed different electrophoretic mobility on polyacrylamide-gel electrophoresis, but gave the same single band on sodium dodecyl sulphate/polyacrylamide-gel electrophoresis in two different buffer systems and over the range 10-15% acrylamide concentrations. The molecular weight was estimated as 14 100. The two major species of the smaller form had the same amino acid composition and contained no significant amount of carbohydrate. The larger form of alpha-lactalbumin, consisting of two species with different charges, was present in a small amount (less than 10%) in the milk and was isolated by its ability to interact with concanavalin A-Sepharose. Each of the two species also gave the same single band of apparent mol.w.t 18 500 on sodium dodecyl sulphate/polyacrylamide-gel electrophoresis. However, this value may be anomalous, since this larger form appears to be glycosylated, and glycoproteins can behave anomalously on sodium dodecyl sulphate/polyacrylamide gels by binding less sodium dodecyl sulphate. All species of mouse alpha-lactalbumin from milk were active in the lactose synthase reaction and showed identical immunological properties, as determined by the mono-specific antibody prepared against the small major species. The presence of both the larger and the smaller forms, each in a percentage concentration similar to that found in milk, was also demonstrated in alpha-lactalbumin induced by hormones in organ cultureof pregnant-mouse mammary gland.

The amino acid sequence of rat alpha-lactalbumin has been determined. Unlike other alpha-lactalbumins which contain 122 or 123 amino acids, rat alpha-lactalbumin is unique in that it contains 140 amino acids. The extra amino acids are a 17 amino acid extension at the carboxyl terminus. The amino acid sequence of this extension is Gly124-Ala-Pro-Ala-Leu-Val-Val130-Pro-Ala-Leu-Asp-Gly135-Glu-Thr-Pro-Val-Pro140 . The extension is proline rich, which may contribute to the anomalous structural properties of rat alpha-lactalbumin. The amino acid sequence from residues 1 to 123 is similar to that of other alpha-lactalbumins. One possible explanation for the 17 amino acid extension is a mutation at the termination codon.

We describe a novel physical state of a protein molecule which is nearly as compact as the native state and has pronounced secondary structure, but differs from the native state by the large increase of thermal fluctuations (in particular, by the large mobility of side groups). This state has been characterized in detail for the acid form of bovine alpha-lactalbumin as a result of the study of physical properties of this state by a large variety of different methods (hydrodynamics, diffuse X-ray scattering, circular dichroism and infrared spectra, polarization of the luminescence, proton magnetic resonance, deuterium exchange and microcalorimetry). It has been shown that bovine alpha-lactalbumin can be transformed into a similar state by thermal denaturation. This process is thermodynamically two state (i.e. all-or-none transition), which means that this state differs from the native one by a phase transition of the first order.

alpha-Lactalbumin (alpha-LA) has been examined with a new and sensitive method for determination of lysozyme activity. Samples of bovine, human, equine, and rat alpha-LA exhibited cell lytic activity, from 2 X 10(-6) to 45 X 10(-6) of the specific activity of hen eggwhite lysozyme. The activity was chromatographically inseparable from bovine and human alpha-LA. Bovine serum albumin and purified beta-lactoglobulin were inactive. The pH profiles and reaction kinetics of bovine and human alpha-LA showed differences from those of the corresponding milk lysozymes, indicating that their lytic activities were not likely to have resulted from trace lysozyme content. Thus, it appears that a weak cell lytic activity is inherent to alpha-LA.

Attempts at isolating individual human milk proteins showed that cross interactions made it difficult to obtain of homogeneous components. A new method was devised, based on complete precipitation of milk proteins with saturated ammonium sulphate and progressive solubilization of the precipitate on a column of Sephadex G10 with a linear gradient of ammonium sulphate (from saturation to water). Three fractions were obtained. The first contained lactoferrin, serum albumin, lysozyme and traces of alpha-lactalbumin. Lysozyme could be obtained free from contaminants by chromatography on Ultrogel AcA 54. Lactoferrin and serum albumin coeluting as a single peak, were separated by a further chromatography on DEAE-cellulose. From the other two fractions recovered on Sephadex G10, it should be possible to prepare immunoglobulins, alpha-lactalbumin and the bulk of caseins. The homogeneity of the preparations of lysozyme, lactoferrin and serum albumin was assessed by SDS polyacrylamide gel electrophoresis, acrylamide agarose electrophoresis and immunoelectrophoresis.

alpha-Lactalbumin was purified from the milk of Wistar rats and was compared to that obtained from Fisher 344 rats. alpha-Lactalbumin isolated from the Wistar rat exists as two forms which differ in their sialic acid content, as the desialyated forms migrate to one identical position on polyacrylamide gels. These two charge forms are identical with the charge Forms II and III previously characterized from Fisher rat alpha-lactalbumin. No evidence was found to verify previous reports that one form of the Wistar rat alpha-lactalbumin had a higher molecular weight than the other form. Indeed, the molecular weights and the amino acid compositions of the two forms of Wistar rat alpha-lactalbumin are identical. In addition, the partial amino acid sequence at the NH2-terminal end and the amino acid composition of the COOH-terminal cyanogen bromide peptide of the two forms are identical. The results in this study contradict those reported previously and show that rat alpha-lactalbumin exists as a single molecular weight species.

The whey protein, alpha-lactalbumin, was purified from lactating mammary glands of mice at high yields. It exists as two major charge forms (pI values of 6.2 and 5.8) with similar molecular weights (approx. 14600). Antibodies prepared against these peptides precipitate newly synthesized and secreted alpha-lactalbumin from organ cultures of mid-pregnancy mammary glands. The antibody is specific for mouse alpha-lactalbumin as it does not react with mouse casein, mouse serum or purified bovine alpha-lactalbumin or galactosyl transferase. In addition, it blocks enzymatic activity of alpha-lactalbumin in mouse milk but has no effect on guinea pig or human milk. A very sensitive radioimmunoassay has been developed with this antibody which can detect alpha-lactalbumin levels as low as 0.25 ng.

In the early stage of mammary gland involution, biochemically detectable lysosomal damage occurs. The mechanism(s) underlying this damage is not well understood. We found that alpha-lactalbumin from mouse milk induced the release of enzymes from the lysosomes of mouse mammary epithelial cells in vitro, and this induction also occurred with bovine alpha-lactalbumin. This enzyme release was accelerated by the addition of whey proteins with a molecular weight of 50 000 to 60 000. We also found that the lysosomal membrane of mammary epithelial cells had a strong affinity for alpha-lactalbumin.

alpha-Lactalbumin was purified from a whey protein fraction of the milk of the red-necked wallaby (Macropus rufogriseus). The complete amino acid sequence was determined from the results of automatic sequenator analyses of the intact protein, the three cyanogen bromide fragments, and of peptides generated from the larger, COOH-terminal CNBr fragment by digestion with trypsin or staphylococcal protease. This is the first sequence to be determined of an alpha-lactalbumin from a marsupial and differs from known eutherian alpha-lactalbumins in size and locations of deletions in alignments with the homologous type c lysozymes, as well as in having amino acid substitutions at 8 sites that are invariant in known eutherian proteins. Some corrections are also reported for two regions of sequence in both bovine and goat alpha-lactalbumins. The new and previously published information on alpha-lactalbumin sequences is analyzed in relation to the evolutionary history of the alpha-lactalbumin line as well as the relationship of structure to function in these proteins.

Homogeneous rat alpha-lactalbumin was prepared from whey by chromatography on DEAE-Sephadex A-50 and Ultrogel AcA 44. Two biologically active forms of alpha-lactalbumin were apparent after ion-exchange chromatography, but on gel filtration the combined forms were eluted as a single peak with a molecular weight of approx. 33000. The molecular weight when determined by sodium dodecyl sulphate/polyacrylamide-gel electrophoresis was 15100. Antiserum to alpha-lactalbumin was prepared from rabbits, and single radial immunodiffusion was used to measure the concentration of alpha-lactalbumin in milk expressed from rats during lactation and for 2 days after the cessation of lactation. A significant positive correlation (r = + 0.89) between the concentrations of alpha-lactalbumin and lactose was obtained for the first 20 days of lactation. This is consistent with the suggestion that alpha-lactalbumin may control the concentration of lactose in milk. However, a significant negative correlation (r = -0.91) between the concentration of alpha-lactalbumin and lactose was obtained for 2 days after the cessation of lactation on day 20.

1. Lysozyme and alpha-lactalbumin from the milk of the common ringtail possum have been purified and partially sequenced. 2. The lysozyme had similar enzymic activity to the c-type lysozyme of the domestic hen and 43% homology over the N-terminal 49 residues. 3. alpha-Lactalbumin was present in the milk in two biologically active forms; the more acidic form had 66% sequence homology with the N-terminal 35 residues of red-necked wallaby, 54% with human and 43% with bovine alpha-lactalbumin. 4. SDS polyacrylamide-gel electrophoresis of milk samples showed that alpha-lactalbumin was present in the milk throughout lactation but that lysozyme first appeared only in mid-lactation. The implications of this functional adaptation are discussed.

A cDNA clone containing the entire coding region for bovine pre-alpha-lactalbumin (LA) together with 27 base pairs of 5'-noncoding and 268 base pairs of 3'-noncoding sequences was isolated from a bovine mammary cDNA plasmid library in the Okayama-Berg vector system using a synthetic oligonucleotide probe and sequenced. The coding segment for mature LA was subcloned into the T7 expression system of Studier and co-workers (Studier, F.W., and Moffatt, B.A. (1986) J. Mol. Biol. 189, 113-130; Rosenberg, A.H., Lade, B.N., Chui, D.S., Lin, S.W., Dunn, J.J., and Studier, F.W. (1987) Gene (Amst.) 56, 125-135) and expressed as a 21-kDa fusion protein that consisted of the mature bovine LA sequence connected to the NH2-terminal 50 residues of human cathepsin D by a linker sequence containing protease cleavage sites. This fusion protein was expressed in an insoluble form and accumulated to about 50% of the total bacterial protein within 3 h after induction of T7 RNA polymerase synthesis. The protein was solubilized, purified by gel filtration, and converted to an active form by treatment with mixtures of reduced and oxidized glutathione in the presence of Ca2+. The maximum specific activity of the fusion protein was about 25% of that of native LA, suggesting that the attachment of an NH2-terminal extension sterically hinders but does not prevent the interaction with galactosyltransferase. The extension also does not block the binding of the regulatory Ca2+ ion that is required for folding from the reduced denatured state. Trypsin cleaved the folded fusion protein specifically at a Lys-Glu bond at the junction with the mature LA sequence to give a product indistinguishable in structure and activity from native LA.

The occurrence of the 'whey' protein, alpha-lactalbumin, in pig (Sus scrofus) milk samples from 904 sows is examined. A semi-discontinuous buffer system has been developed to detect the existence of genetic polymorphism. There are two homozygous variants, designated A and B. Both variants are isolated and it is shown by peptide and sequencing studies that the A variant differs from the B variant by having an Arg residue substituted for the Lys residue at the N-terminus of the molecule. The sequence of the first thirty residues is determined and compared with those of related alpha-lactalbumins.

Whey is a by-product of the manufacture of cheese from milk. The usual practice is to dispose of it, the usage of whey being not sufficiently developed, though it contains proteins of excellent quality such as beta-lactoglobulin and alpha-lactalbumin. Interaction between kappa-casein and whey protein was examined in order to form new food materials. Gelation of the heat-induced complex between kappa-casein and alpha-lactalbumin is described in this paper. alpha-Lactalbumin was easily separated from whey protein by the gel filtration technique on a Toyopearl HW-50 column at pH 6.0. Heat treatment facilitated the hydrolysis of a mixture of kappa-casein and alpha-lactalbumin by trypsin, alpha-chymotrypsin and pronase. Heat treatment at above 75 degrees C and a protein level of over 5% were needed to form gel in 35 mM phosphate buffer, pH 7.6, containing 0.4 M NaCl. The temperature was in agreement with that at which alpha-lactalbumin denatured and formed the complex with kappa-casein. Decrease of soluble protein concentration and increase of turbidity were induced with gelation. Gel was not formed when only kappa-casein or alpha-lactalbumin was heated under the appropriate conditions. It was considered that a kappa-casein-alpha-lactalbumin gel was formed from a complex of the two proteins by heat treatment. The breaking stress of kappa-casein-alpha-lactalbumin gel was less than that of kappa-casein-beta-lactoglobulin gel. If the pH was reduced to 5.8 after complex formation by the two proteins, gel was formed at a low protein concentration compared with that with no alteration of pH.

alpha-Lactalbumin was purified to homogeneity from the R3230AC rat mammary adenocarcinoma. alpha-Lactalbumin from the R3230AC tumor had the same amino acid and carbohydrate composition, migration on gel electrophoresis, and specific activity as did alpha-lactalbumin isolated from normal rat milk.

Rat alpha-lactalbumin, from the milk of Fischer 344 (CDF) rats, was isolated and purified by a combination of gel filtration and diethylaminoethyl-cellulose ion exchange chromatography. Three electrophoretically distinct proteins had alpha-lactalbumin activity. Staining for carbohydrate indicated that at least two of the three forms were glycoproteins. The low molecular weight protein fraction from the wheys of two additional strains of laboratory rat were compared to ascertain whether the composition of this fraction was common in the divergent strains. Outbred Wistar and Long-Evans dams yielded wheys containing up to six forms of alpha-lactalbumin. Either one or both of two groups of three alpha-lactalbumins were in a given milk sample. The two groups of three alpha-lactalbumins appear to represent two genetic variants upon which is imposed a polymorphic character. All forms of alpha-lactalbumin, within and between strains, were immunologically identical.

alpha-Lactalbumin from human milk shows an heterogeneous behaviour when subjected to ion exchange chromatography with DEAE-Sephadex. Two components have been separated, showing identical patterns in the following studies: amino acid compositions, fluorescence and circular dichroism spectra, transition temperature of denaturation, antigenicity, lactose synthase specifying activity and hydrodynamic properties. After rechromatography of either peak, these two components appeared to be in equilibrium. This equilibrium varies with the temperature and the pH of chromatography. Moreover, an increase of n-alcohol concentration in the eluting buffer also induces an increase of the second protein peak eluting at higher ionic strength. These two peaks seem to be the result of some conformational change induced upon the binding of the protein to the solid anionic matrix.

Polyadenylated RNAs isolated from bound polysomes of a lactating sow's mammary gland, were translated in a cell-free system and in vitro synthesized alpha-lactalbumin was immunoprecipitated and radiosequenced. The translation product was found to contain an amino terminal extension of 19 amino acid residues, very similar to its ovine counterpart, that was selectively removed when translation was carried out in the presence of rabbit mammary microsomal membranes. Assays of porcine pre-alpha-lactalbumin for activity on galactosyltransferase showed that the preprotein can also interact with and modify the specificity of the enzyme, as indicated by de novo synthesis of lactose.

A major sialoglycoprotein from rat epididymal fluid was radiolabeled by NaIO4/[3H]KBH4 method and purified by chromatography using DEAE-Sepharose and chromatofocusing columns. Its Mr was 21,000 and its pI value was 4.9. Since it possessed a high sialic acid content and an alpha-lactalbumin-like activity, it was proposed to be a sialylated form of epididymal alpha-lactalbumin-like protein.