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KMID : 0380620080400050568
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 5 p.568 ~ p.573
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Allergenicity of Treated Chicken Egg Whites as Determined by a Passive Cutaneous Anaphylaxis Test, Immunoblot Analysis, and a Mouse Model of Food Allergy
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Kim Hyun-Jung
Ryu Ju-Hyun
Lee Soo-Young
Shon Dong-Hwa
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Abstract
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The allergenicity of treated chicken egg whites (EW) was evaluated by a passive cutaneous anaphylaxis (PCA) test, immunoblot analysis, and a mouse model of food anaphylaxis. The results of the PCA test revealed that treatment with 0.3% NaOH (w/v) decreased the antigenicity of native EW to 1/4. In addition, treatment with heat (121oC, 30 min) or 1% NaOH (w/v) decreased the antigenicity to 1/8 and combined treatment with 1% NaOH (w/v) and heat (70oC, 15 min) decreased the antigenicity to 1/32 of that of the native EW. Immunoblot analysis revealed that the density of EW protein bands decreased in response to heat treatment, and were almost not detectable following the combined treatment.
Finally, the murine model of EW anaphylaxis revealed that the mean score of systemic anaphylactic symptoms in EW challenged mice was 1.85, while the mean score in mice challenged with EW that that had been subjected to the combined treatment was only 0.20. The results of this study indicate that the most effective method of reducing EW allergenicity is combined treatment with 1% NaOH (w/v) and heat (70oC, 15 min).
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KEYWORD
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egg white, allergenicity, passive cutaneous anaphylaxis test, immunoblot, mouse model
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