CA1178200A - Method of treating inflammation using bovine milk - Google Patents

Abstract

Method of Treating Inflammation Using Bovine Milk Abstract A method for treating inflammation in an animal which comprises administering to the animal an anti-inflammatory effective amount of milk collected from a bovid maintained in an anti-inflammatory factor providing state.

Description

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DESC~IPTIO~
Met~lod 0~ ~rreating Inflammation Using Bovine i~ilk Technical Field .
The present invention relates to anti-inflammatory milk, a process for its produc-tion and a method for its use in the -treatment of inflammation.

~ackground Art Inflammation, as defined in ~orland's l~edical ~ictionar~, is "a localized protective response e:Licited ~y injury or ~estruction of tissues which serves to destroy, diLute or wall off ~sequester) botil the injurious ayent and the injured tissue~ It is chardcterized in the acute Eorln by the classical sequence of pain (dolor), heat (calor), redness (rubor), swelling ~tumor), and loss of function (functio laesa).
~istologically, it involves a complex series of events including dilation oE the arterioles, capillaries, and venules with increased permeability and blood flow;
exudation of fluids, including plasma proteins; and leukocytic migration into the inflammatory focus."
The inflammatory response is any response characterized by inflammation as defined above. It is - well known to those skilled in the medical arts that the inflammatory response causes much of the physical discomfort, i.e., pain and loss of function, that has come to be associated with different diseases and injuries. Accordingly, it is a common medical practice to administer pharmacological agents which have the effect oE neutralizing the inflammatory response. Agents ~17~

having these properties are elassified as anti-inflammatory drugs. Anti-inflammatory drugs are used ~or the treatment of a wide spectrwn of disorders and the same drugs are often used to ~reat difEerent diseases.
Treatment with anti-in~lammatory drugs is not for ~he disease but ratller for the symptom, i.e., inflammation.
Corticosteroids represent the most widely used class of eompounds for the trea-tment of the anti-inflammatory response. Proteolytie enæymes represent another elass of eompounds which are claimed to have anti-inflammatory effec-ts. Hormones whieh direetly or indireetly cause the adrenal eortex to produee and seerete steroicls represent another elass of anti-inflammatory eompounds. ~ number of non-hormonal anti-inflammatory agents have been deseribed. Examples of steroidal and non-steroidal anti-inElammatory agents are listed in the Ph~sieian's Desk ~eEerenee to Pharmaceutieals, ~peeialities, and Biologieals, 1979.
The natural and synthetie cortieosteroid preparations eause a number of severe side effects ineluding elevation of blood pressure, salt and water retention, and inereased potassium and ealeium excretion. Moreover, eorticosteroids may mask the signs of infection and enhance dissemination of infeetious microorganisms. These hormones are not considerecl safe for use in pregnant wornen, and long-term eortieosteroid treatment has been associated with gastric hyperactivity and/or peptie uleers. Treatment with these compounds may also aggravate diabetes mellitus, requiring hiyher doses of insulin, and psychotie disorders. Hormonal anti-inflammatory agen-ts whieh act indirectly to increase the production of endogenous eortieosteriods have the same potential for adverse side effects. The non-hormonal anti-inflammatory agents are synthetic biochemical compounds which can be toxic at hi~h doses with a wide ., .

spectrum of undesirable side effects. Accordingly, in spite of the large number of anti-inflammatory agents that are currently available, there still exists a need for a safe, effective, anti-inflammatory product which is free of side effects and adverse reactions.
If a natural food product, such as milk for example, could be obtained having anti-inflammatory effects it would be an easily administerable, readily available, safe therapeutic composition.
It has been known in the prior art to produce milks having a variety of therapeutic effects. The present inventor for example has disclosed a milk con-taining antibodies to Streptococcus mutans which has dental caries inhibiting effeets (Beck, B.P. 1,505,513).
The milk is obtained by immunizing a eow with S. mutans antigen in two stages and obtaining the therapeutie milk therefrom. Heinbach, U.S. Patent 3,128,230, has described milk containing globulins of ~ ,~ and Y
components, obtained by inoculating a cow with antigenic mixtures. Petersen (US Patent 3,376,198 and Canadian Patent 587,84~), Holm, US Application (published) SN 628,987 and Tunnak et al (British Patent 1,211,876) have also described antibody-containing milks. None of the afoxementioned references however disclose or suggest milk having anti-inflammatory properties.

Disclosure of The Invention It is therefore an object of the invention to provide an anti-inflammatory milk.
Another object of the invention is to provide a process for producing an anti-inflammatory milk.
A -further object of the invention is to provide a '~3 .

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method for treating inflammation in animals.
~'hese and other objects oE the invention which will nereillaEter become more readily apparent have been attained by providing a method for treating in~lammation ln an an animal which comprises:
administering to said animal milk collected from a bovid being maintained in an anti-inflammatory-factor producing state.

Best Mode For Carrying Out The Invention '~he invention comprises a natural Eood product (milk) which has anti-inflammatory properties ancl a met'nod for producing the same. The invention represents a significant advance in the state o~ the art oE anti-in1ammatory pharmacolog~ because the product oE this invention has no adverse side eEfects. Anti-inflaimnatory milk can be used to treat inflammation associated with any disease or injury in animals and humans without Eear o side effects because it is a natural Eood product.
Examples of human disease conditions which may be treated with anti-inflammatory milk include: rheumatoid arthritis; psoriatic arthritis; ankylositing spondylitis;
acute and subacute bursitis; acute non-specific tendonitis; acute gouty arthritis; systemic lupus er~thematosus; systemic dermatomyositis; acute rheumatic carditis; pemphigus; bullous dermatitisi hepetiformis;
severe erythema; multiform exfoliative dermatitis, and cirrhosis, seasonal perennial rhinitis; brochial asthma;
contact dermatitis; etopic dermatitis; serum sickness;
allergic conjunctivitis; deratitis; herpes zoster;
opthalmicus iritis; diffuse uveitis, and choriditis;
optic neuritis, and sympathetic opthalmia, symptomatic sarcoidosis, Loeflerls Syndrome, and berylliosis;
hemolytic anemia; palliative management of neoplastic diseases including: leukemia, lymphomas, tuberculosis, ~'7~
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and meninyitis. It should be emphasized in tllis regard thàt the product oE the invention does not treat the disease, but rather the symptom of the disease.
Accordingly, the product is applicable for use in any disease or injury which exhibits inflammation as a symptom.
In the process of this invention, the bovid includes any milk-producing member of the genus Bos, preferable cows, sheep and goats, most preferably cows.
The invention is based on the discovery that when a bovid is brought to a specific state of immunization by means of periodic booster administrations of an antigen or a mlxture of antigens, the bovid will produce milk which has the highly beneficial property of decreasin~
lS inflàmmatory conditions. The effect is caused by the presence oE a factor in the milk, herein called "anti-inflammatory factor". The factor is not produced by all bovids that are imsnunized. The induction of immune sensitivity aLone is insufEicient to cause the appearance of anti-~nflammatory factor in milk, as is shown by the fact that normal cow's milk does not contain this factor, even though cows have become sensitized against various antigens during normal immunization against cow diseases.
Furthermore, the factor is not always produced by bovids maintained in the immune state by booster injections. it is only in a specific hyperimmune state called herein "anti-inflammatory factor producing state"
that the milk has the desired effects. This special state is only achieved by administering periodic boosters with sufEiciently high does of antigens or mixtures of antigens. These doses are herein called "anti-inflammatory-factor producing doses". The preferred dose range should be equal to or greater than 50% of the dosage necessary to cause primary sensitization of the bovid. Thus, there is a booster dosage threshold below .. 1 1~7B~(rO

which no factor is produced in the milk even though the cow Inay be in what is normally called an immune state.
In order to achieve the anti-inflammatory Eactor producing state it is essential to test the bovid's milk S after a first series of booster administrations. I~ the milk does not contain the factor, a second series of boosters of higher dosage has to be administered. This process is repeated until factor appears in the milk.
In summary the process comprises the following steps:
1. Antigen selection.

2. Sensitization of tne bovid by primary immunization.

3. Testing the serum oE the bovid to con~irm sensitivity induction.

4. Administering boosters oE appropriate dosage to induce and maintain an anti inflammato~y factor producing state.

5. Testing anti-inflammatory properties of milk.

6. Collecting milk from the bovid during the anti-inflammatory factor producing state.
Step l - Any antigens or combination of antigens may be employed. The antigens can be bacterial, viral, c~llular, or any other substances to which the immune system oE a bovid will respond. The critical point in Step 1 is that the antigen must be capable oE inducing a state of immune sensitivity in the cow The antigen can be administered by any method which causes sensitization. Preferably polyvalent antigens are used.
Step 2 - The preferred method of immunizaton is by intramuscular injection. However, other methods such as intravenous injection, intraperineal injection, oral administration, rectal suppository, etc. can be used, providing the dose is sufficient to induce sensitivity.
The dosage is normally 1 x 106 cells to 1 x lO cells, ~L~7~32~0 preferably 1~ cells to 101 cells, most preferably 2 x 1~ cells.
Step 3 is to determine whether or not the cow has become sensitive to the antigen. There are a number of methods known to those skilled in the art of immunology to test for sensitivity, (Methods in Immunology and Immuno-Chemistry, ~illiam, C.A., Chase, W.M. Academic Press, N.Y., London (vols 1-5) ~1977)). Examples of these include skin sensitivity tests, serum tests for the presence of antibodies to the stimulating antigens, and tests designed to evaluate the ability of immune cells from the host to respond to the antigen. The type of test employed will depend to a large extent on the nature oE the antigen used. The preferred method is to use a polyvalent vaccine consisting of multiple bacterial s~ecies as the antigen and to test Eor -the presence of agglutinating antibodies in the serum of the cow before and after challenge with the vaccine. The appearance of milk antibodies after immunization with the vaccine is indicative of sensitivity, and at this point it is possible to proceed to Step 4. The minimum dose of antigen necessary to induce sensitivity depends on the type of antigen used.
Step 4 involves -the induction and maintenance of the anti-inflammatory factor producing state. Once a bovid has been sh~own to be sensitized, this state is induced by repeated boos~er administrations of an appropriate dosage at fixed time intervals. The spacing of the administra-tion depends on the nature of the antigen. A two-week booster interval is optimal for polyvalent bacterial antigens. Moreover, the booster administrations must not induce a state of immune tolerance. This will cause the animal to pass from an anti-inflammatory factor producing state to a state of immune tolerance to the antigen in ~hich case the animal will cease to produce the anti-13L7~2~

inflammatory factor.
It might also be possible, for exarnple, to use a cornbination fo diEferent imrnunization procedures, i.e., intramuscular injection for primary immunization and intravenous injection for booster injections, etc. Many different combinations of immunization methods might be employed by those skilled in the art to: (1) sensitize and ~2) induce the anti-inflammatory fac-tor producing state.
Step 5 is to test the anti-inflammatory properties of the milk~ The rat paw test is the standard animal test for anti-inflammatory drugs. (~1) Winter, C.A., ~isley, G.A., Nuss, G.W., 'tCarrageenin-Induced Edema in the Hind Paw of the Rat as an Assay for Anti-inflammatory Drugs", Proc. Soc. Exp. Biol. Med. 3, 544-547 (1967)). A
variety oE the other tests might be employed. ((2) Watnick, A.S., and Sabin, C., (1972) "The effects of Clonixin and Bethamethasone on Adjuvant-Induced Arthritis and Experimental Allergic Encephalomyelitis in Rats"., Jap. J. Pharm. 22, 741-74~.) However, the rat paw test is the most simple and direct test available, and has been shown to be highly satisfactory for all anti-inflammatory drugs. This test involves the injection of carrageenan in a small quantity into the foot pad of adult white rats. This is known to induce the inflamma-tory response. Within hours after treatment the inflammatory response causes the rat's foot to swell in size. The degree of swelling can be determined volumetrically and/or by determining the change in weight of tne rat's paw. Anti-inflammatory druys have the ability to block inflammation of the rat paw.
Step 6 involves collection and processing of the milk. The milk can be collected by conventional methods;
however, special processing is necessary to protect the anti-inflammatory properties of the milk. The anti-.;

117B2~0 inflammatory agent is heat sensitive. Accordingly, low temperature pasteurization is required. The pasteuriza--tion ternperature should not exceed 140C. Followiny pasteurization, the fat is removed by s-tandard procedures and the milk is spray dried. Conventional spray-drying procedures are used, with exception that the milk is concentrated under vaccum at low temperature so as not to destroy the anti-inflammatory factor. (See eg.
Kosikowski, F., "Cheese and Fermented Milk Products", 2d Ed, 1977). The final product is a milk powder which has anti-inflammatory properties.
Fluid milk can also be used of course, as well as concentrated milk products or a Eraction of the milk containing the biologically active Eactor such as the acid whey fraction.
The milk of the invention can be provided in any amount which affects the decrease of inflammatory conditions in warm-blooded animals. Daily amounts of 1 ml to 10 liters based on fluid milk can be provided, 2~ depending on the particular circumstance of the inflammation and the animal species.
The fat-free milk can o course be incorporated into any food product as long as the food product is not treated at a temperature which is too elevated and would inactivate -the anti-inflammatory properties of the product. A temperature lower than 150C is preferred.
For example puddings or yoyhurt may be prepared with anti-inflammatory milk.
Further, when the fat free milk is treated with acid at about room temperature (bringing the pH of the milk to about 4.2-4.6) and the casein is separated after precipi-tation thereof, it is found that the acid whey supernatant fraction contains the anti-inflammatory factor. This acid whey fraction may also be added to syrups, ice-cream mixes, candy, beverages, cattle feeds 32(1;0 ~10--or the like. (See Kosikowski, ~upra, p. ~6~.
Having now generally described this invention, the same will he further understood by reference to certain specific examples which are providecl herein for purposes of illustration only and are not intended to limiting unless otherwise specified.

Example l Five Holstein cows were immunized against Escherichia coli (American Type Culture Strain No.
13076). The primary immunization was accomplished by intramuscular in]ection of a vaccine containing heat-killed E. coll cells suspended in physiological saline.
The concentration of bacterial cells was ~ x lO /cc. A
dose of 5 cc (20 x lO ) cells was injected i.m. once weekly for four consective weeks. Milk collected during the Eifth week was tested ~or the presence o~ antibodies against E coli. The presence of antibody against E.
coli was determined using a micro-agglutination procedure. This procedure involves reacting different dilutions of milk whey with a fixed concentration of E.
coli bacterial cells suspended in buffer. The presence of antibodies in the milk causes agglutination of the bacterial cells. The milk is diluted in a serial fashion and there comes a point when the concentration of Z5 antibodies is too low to cause the agglutination reaction. The maximum dilution which causes agglutination is the antibody titer. The presence of high antibody concentration in milk is an indication that the immunization procedure causes sensitization of the cow's immune system against the antigen. Table 1 compares the antibody titer against E.coli in the five cows before and after primary immunization.

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Table 1 Milk Antibody Titer in 5 Cows BeEore and After Immunlzation Ayainst E. coli Cow No. Before Immunization After Immunization 0 10,000 _ _ In each case there was a significant increa~e in the milk titer against E coli following immunization. Frosn this we conclude that the immunization caused sensitiza-tion of the cow against the E. coli. Having induced a state of sensitivity, the cows were given booster injections of the same dose of antigen every 14 days, thus establishing and maintaining a period of anti-inflammatory actor producing state during which time the milk was collected daily and processed to obtain anti-inflammatory skimmed powdered milk.
The anti-inflammatory skimmed powdered milk induced by the method outlined above was tested for an~i-; inflammatory properties using the rat paw test.
Ten adult white rats were fed 10 mg. of anti-inflammatory milk suspended in 20 cc of H2O daily for five consecutive days. On the fifth day the right rat paw was injected with 1/10 of a cc of 1% carrageenan saline solution, and 24 hours after injection the rats sacrificed and the right and left paws amputated and weighed. The mean weight of the left paw in the experi-mental group was compared to the mean weight of the right paw using the student's paired T test to determine if a -12- ~782~;~

statistically significant difference exists between right and left paws. The identical experiment was conducted in a second group of rats using the same quantity of normal skimrned milk instead of the anti-inElammatory milk.
third group of rats was fed just water. Results from this experiment are summarized in Table 2.

'rable 2 Rat Paw Test Results - Example 1 ... . . . . _ _ _ . _ .
Group 1 - Fed Anti-Inflammatory Milk Rat No. Right Paw Wt. (g) Le~t Paw Wt. (g) Difference 1 1.87 1.66 ~.21 2 1.61 1.61 0.00 3 1.68 1.65 0.03 4 1.95 ~ 1.87 0.08 1.82 1.77 0.05 6 1.83 1.74 0.09

7 1.84 1.67 0.17

8 1.63 1.68 0.05

9 1.75 1.70 0.05 1.78 1.78 0.00 Mean t S.D. 1.78 + 0.11 1.71 + 0.08 0.07 t 0.07 Group 2 - Fed Normal Milk ~at ~o. Right ~aw Wt. (g) Left Paw Wt. (g) Difference 1 1.68 1.48 0.20 2 1.82 1.67 0.1-5 3 1.69 1.60 0.09 4 1.95 1.69 0.26 .~; .

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Group 2 (cont'd) 1.96 1.7~ 0.22 6 2.22 1.77 0.~5 7 1.78 1.49 0.29 8 1.75 1.60 0.15 9 I.78 1.70 0.08 ; 10 2.12 1.61 0.51 Mean + S.D. 1.88 + 0.18 1.64 + 0.10 0.24 + 0.14 Group 3 - Fed Water Rat No. Right Paw Wt. (g) Left Paw Wt. (g) ~ifference 1 1.~0 1.48 0.32 ~ 1.78 1.55 0.23 3 1.75 1.63 0.12 4 1.89 1.67 0.22 2.02 1.77 0.25 6 Z.95 ` 1.73 0.22 ~ 7 1.78 1.65 0.13 ;~ 8 1.87 1.60 0.27 9 1.88 1.62 0.26 ~1.90 1.77 0.13 Mean + S.D. 1.86 + 0.09 1.65 + 0.09 0.22 + o 07 The mean weight of the right hind paw in rats fed H~O was significantly greater than the mean weight of the left paw, due to swelling produced in the right paw by the injection of carrayeenan. The identical result occurred in the group of rats that were fed normal pow-dered skimmed milk, whereas in rats fed anti-inflammatory skimmed powdered milk, there was no significant differ-ence between the mean weight of the right and left paws. These results clearly demonstrate that the product .

~7~2~) of the invention blocks the inflammatory response.

Comparative Example 1 The process of Example 1 was repeated except that the dosage of E. coli cells used for booster injections was 1 x 103. The cow was in an immune state but not in an anti-inflammatory factor producing state, as demonstrated by antibodies in the milk against E. coli and by the non-effectiveness of the milk obtained therefrom to block rat paw inflammation.

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The identical experiment dS described in Example 1 was repeated using the same dosage but utilizing a different bacterial species, i.e., Salmonella enteritidis, as the selected antigen Eor -~he induction of the sensitivity. The results of the anti-inf}ammatory tests performed on the milk produced using this antigen were positive.

Example 3 The identical experiment as described in Example 1 was undertaken with the exception that a polyvalent vaccine comprised oE the bacterial strains listed below in Table 3 was used as the selected antigen. The dif-Eerent bacterial strains were combined by mixing equal weights of the lyophilized bacterial cells and diluting the mixture in saline to obtain a concentration identical to that used in Example 1. Results of the anti-inflammatory tests on milk produced using this selected antigen were positive.

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Table _ Bacterial Anti.~ens .

ORGANISM *ATTC NO.
Staphylococcus aureus 11631 Staphylococcus epidermidis 155 Streptococcus pyogenes, A. Type 1 8671 Streptococcus pyogenes, A. Type 3 10389 Streptococcus pyogenes, A. Type 5 12347 ~treptococcus pyogenes, A. Type 8 12389 Streptococcus pyogenes, A. ~rype 12 11434 Streptococcus pyogenes, A. Type 14 1.2972 Streptococcus pyogenes, A. Type 18 12357 Streptococcus pyogenes, A. Type 22 10403 Aerobacter aero-Jenes 884 ~scherichia coli 26 Salmonella enteritidis 13076 Pseudomonas aeruginosa 7700 Klebsiella pneumoniae g590 Salmonella typhimurium 13311 Haemophilus influenzae 9333 Streptococcus viridans 6249 Proteus vulgaris 13315 ~higella dysenteriae 1~1835 Steptococcus, Group B
Diplococcus pneumoniae Streptococcus mutans Corynebacterium, Acne, Types 1 & 2 *American Type Culture Collection 12301 Parklawn Drive Rockville, Maryland 20852 ;~78~

me milk produced in this Example has highly beneficial anti-arthritic properties. The anti-arthritic properties of the milk are due to the pre-sence of antibodies therein which decrease the levels of Rheumatoid Factor (RF) in the blood of arthritic patients. It is of course possible that the antibodies present in the milk and the anti-inflammator~ factor o~ the same milk, act in a synergistic manner. me factor may decrease joint inflammat:ion while tlne anti-bodies may decrease the level of RF.
It must be noted however that (a3 antibodyisolated from this milk has no anti-inflammatory effects;
(b) non-arthritic conditions such as allergies or tennis elbow can be successfully treated with the milk, (c) there is no mechanism to explain how an anti-inflammatory factor can decrease the level of RF in the blood. ~lese facts indicate that the anti-inflammatory and anti-arthritic properties of the milk are caused by different factors, and that anti-inflammatory factor is not an antibody.
ExamPle_4 The identical experiment was undertaken as per Example 1 with the exception that a protein hormone (hCG) was used in lieu of bacterial cells as the selected antigen. For this experiment 10 mg of chorionic gonad-otropin hormone was dissolved in 5 mls of physiological saline to ~ormulate the vaccine used for both primary immunization and subsequent booster immunizations according to the same sequence as described for Example :3L3 7~

1. The results from anti-inflamrnatory tests on the milk produced using this selected antigen were positive.

Example 5 The identical procedure as per Example 1 was performed with exception that an animal cell antigen was used in lieu of the bacterial antigen for sensitization of the cow and subsequent booster injections. ~or this experiment, 10 mg of rat mammary tumor tissue was used to prepare the vaccine for the primary and booster injections. The vaccine was prepared by holnogenizing 10 mg of tumor tissue obtained Erom mammary tumors colle~ted from rats. The tumors were thoroughly homogeneized and the resulting material was injected into cows using the same primary and booster immuniæation schedule as described in Example 1~ The results of the anti-inflammatory tests in milk produced using this selected antigen for the induction of sensitivity and maintenance of the hyperimmune state were positive.

Example 6 A strain of Streptococcus mutans was cultured in accordance with established techniques. Cultures of S.
mutans AHT (serological group a), BHT (group b), 10449 (group c) and 6715 (group d~ were grown in dialyzed tryptose medium. The cells were harvested by centri-fugation at 4000 X G and washed five times with 0.1 M
phosphate buffered saline, pH 7Ø The cells were inactivated by heating at 60C for 30 minutes and resuspended to a final concentration of S. mutans AHT, BHT, 10449 and 6715 at 5 x 108 cells/ml. This prepara-tion was used to immunize two cows. Each cow was immunized on two separate occasions with fresh antigen from all four groups of S. mutans (groups a, b, c and d). A cow was then immunized in accordance with the ~

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established techniques oE this invention to generate a milk product. Following immunization, blood samples of the cow were taken until the serum anti-body titre reached its highest level, then -the milk was collected.
The milk itself was then dried and powdered, again in accordance with established techniques to produce a powdered milk having positive anti-inflammatory efEects.
It should be noted here that the milk produced in this ~xample is identical to the caries-inhibiting milk disclosed by Beck (the present inventor) in ~.P.
1,5~5,513.

Conslusions:
. . . _ .
The preceding examples establish an important principle of the invention, i.e., that the nature of the antigen used to induce sensitivity and to maintain the anti-inflammatory factor producing state can be varied.
Although it is possible to maintain an anti-inflammatory factor producing state utilizing a single antigen as demonstrated in ~xamples 1 and 2, the likelihood of tolerance developing through the use of a single antigen is much greater than that of multiple antigens as per Example 3. The same rationale would apply to antigens of different types including hormones, viruses, proteins, toxins, or the like.
Having now generally described this invention it will become readily apparent to one skilled in the art that many changes and modifications can be made thereto without affecting the spirit or scope thereof.

Claims (8)

The embodiments of the invention, in which an exclusive property or privilege is claimed, are defined as follows:

1. A process of producing an anti-inflammatory whey fraction of milk which comprises:
sensitizing a bovid with an antigen or mixture of antigens;
administering boosters of antigen of a dosage sufficient to induce and maintain an anti-inflammatory producing state in said bovid;
collecting milk from said bovid;
pasteurizing said milk and removing the fat from said milk;
adjusting the pH of the fat free milk to about 4.2-4.6 to thereby prepare an acid whey and a casein fraction; and separating said acid whey from said casein fraction.

2. An anti-inflammatory whey whenever prepared by a process according to claim 1 or its obvious chemical equivalents.

3. The whey of claim 2, which is incorporated into a food product.

4. The whey of claim 3, wherein said food product is a syrup.

5. The whey of claim 3, wherein said food product is an ice-cream mix.

6. The whey of claim 3, wherein said food product is a candy.

7. The whey of claim 3, wherein said food product is a beverage.

8. The whey of claim 3, wherein said food product is a cattle feed.