Serum protein fractions from children of differing nutritional status analysed by polyacrylamide gel electrophoresis and electroimmunoassay

  • Schelp F
  • Migasena P
  • Saovakontha S
  • et al.
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Abstract

1. The nutritional status of children showing no clinical signs of malnutrition, from the University School of Khon Kaen, Khon Kaen province, north-east Thailand and from two villages nearby, was tested. The children were grouped according to their body-weight expressed as a percentage of expected weight-for-height (Harvard standards (Stuart & Stevenson, 1959), as given by Jelliffe (1966))..2. The differing prealbumin concentrations indicated that nutritional status differed between the groups..3. The urinary urea: creatinine ratio was significantly lower in the village children compared with the children from Khon Kaen, indicative of the higher dietary protein intake of the latter.. 4. α 1 -Acid glycoprotein and the first ‘post-albumin peak’ (obtained by polyacrylamide gel electrophoresis of serum and containing mainly Gc-globulin, α 1 -antichymotrypsin and α 1 -B-glycoprotein) were found to be significantly higher in the village children compared with children from Khon Kaen.. 5. The three main proteins of the first ‘post-albumin peak’ from polyacrylamide gel electrophoresis of serum were tested separately using the electroimmunoassay method. There was no significant difference in Gc-globulin between the children from Khon Kaen and the village children. The concentration of α 1 -B-glycoprotein from those Khon Kaen children whose body-weight was more than 95% expected weight-for-height was significantly lower compared with that of village children. α 1 -Antichymotrypsin concentration was significantly higher in serum from Khon Kaen children than in serum from village children.

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APA

Schelp, F. P., Migasena, P., Saovakontha, S., Pongpaew, P., & Supawan, V. (1976). Serum protein fractions from children of differing nutritional status analysed by polyacrylamide gel electrophoresis and electroimmunoassay. British Journal of Nutrition, 35(2), 211–222. https://doi.org/10.1079/bjn19760025

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