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KMID : 0380620080400030343
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 3 p.343 ~ p.348
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Physiological Activity/Nutrition : The Allergenicity of Ovomucoid in Treated Egg Whites to Human IgE Antibody from Egg-Allergic Patients
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Ryu Ju-Hyun
Kim Hyun-Jung
Ahn Kang-Mo
Lee Sang-Il
Shon Dong-Hwa
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Abstract
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The ovomucoid (OM) of egg whites is recognized as a major allergen. Here, the allergenicity of OM in egg whites (EW) treated by chemical, enzymatic, and physiological methods were investigated by competitive inhibitory ELISA using human IgE antibody acquired from egg-allergic patients. Enzymatic hydrolysis, irradiation, and succinic anhydride treatments did not reduce the allergenicity of the OM effectively. Allergenicity was reduced to only 1/20 by deglycosylation with trifluoromethanesulfonic acid (TFMS). Heat treatment of the OM at 121℃ for 10 min reduced allergenicity to 1/100. Furthermore, NaOH (over 3%) treatment reduced allergenicity to 1/10,000, and the combinatory treatment of NaOH (over 0.3%) and heat (70℃, 15 min) reduced it to less than 1/10,000, which was the most effective method. In this study, which analyzed treated EW using ELISA and patient-derived IgE, the OM allergenicity was nearly the same as its antigenicity according to ELISA using rabbit IgG. However, in the case of the TFMS-treated EW, the antigenicity was much lower than the allergenicity. These results suggest that the allergenicity of OM is slightly different from its antigenicity.
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KEYWORD
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egg white, ovomucoid, allergenicity, immunoglobulin E, NaOH, trifluoromethanesulfonic acid
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