Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Changes of the Binding Abilities of Immunoglobulin G and E on Gamma-Irradiated Ovalbumin by Proteolytic Enzymes

  • Lee, Ju-Woon (Department of Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Seo, Ji-Hyun (Department of Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Department of Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Yook, Hong-Sun (Department of Food and Nutrition, Chungnam National University) ;
  • Lee, Soo-Young (Department of Pediatrics, School of Medicine, Ajou University) ;
  • Byun, Myung-Woo (Department of Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
  • Published : 2005.06.30
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Abstract

This study evaluated the binding abilities of rabbit anti-ovalbumin (OVA) immunoglobulin G (IgG) and egg-allergic patient IgE on gamma-irradiated OVA during proteolysis using pepsin and trypsin. The concentrations of both the intact and the irradiated OVAs decreased during proteolysis when detected with IgG However, when detected by patient IgE the concentration of the intact OVA decreased up to 30 min after the trypsin treatment and increased thereafter. Irradiated OVA detected by patient IgE showed a lower initial concentration (0.16%) than that of the intact OVA, and this reduced concentration was maintained stably. The results indicate that irradiation, rather than enzymatic treatment, could reduce the binding of the irradiated and enzyme-treated OVA. Therefore, gamma irradiation has potential as an effective method to reduce OVA-induced allergy and may enhance the safety of egg-allergic individuals.

Keywords

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