한국축산식품학회지 (Food Science of Animal Resources)

  • 제25권4호
  • /
  • Pages.458-464
  • /
  • 2005
  • /
  • 2636-0772(pISSN)
  • /
  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지

Reduction of Egg White Allergenicity in Cake using Ionizing Radiation

  • Lee Ju-Woon (Department of Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim Jae-Hun (Department of Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Seo Ji-Hyun (Department of Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim Cheon-Jei (Department of Animal Products Science, Konkuk University) ;
  • Yook Hong-Sun (Department of Food and Nutrition, Chungnam National University) ;
  • Byun Myung-Woo (Department of Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 발행 : 2005.12.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This study was conducted to evaluate the effect of gamma irradiation for the reduction of an egg allergy in a cake with the irradiated egg white. A white layer cake was manufactured including 10- or 20-kGy-irradiated egg white. Enzyme-Iinked immunosorbent assays (ELISAs) with immunoglobulin (Ig) E from egg-allergic patient and with rabbit anti-ovalbumin (OVA) IgG were used to identify and quantify native OVA in the samples. Concentrations of native OVA detected by IgE and IgG in the control were $432.88{\mu}g/g$ sanple and $375.46{\mu}g/g$ sample, respectively. However, native OVA in white layer cake prepared with 10- and 20-kGy-irradiated egg white were detected at low concentrations detected by IgE to 14.27 and $8.78{\mu}g/g$ sample, respectively. Whereas, IgG recognized OVA more often in 10- and 20-kGy samples than in control. The result appear to suggest that irradiating egg white might reduce ie allergenicity by the conformational change of OVA. Therefore, gamma irradiation could utilize reduce an egg allergy.

키워드

참고문헌

  1. Byun, M. W., Kim, J. H., Lee, J. W., Park, J. W., Hong, C. S., and Kang, I. J. (2000) Effects of gamma irradiation on the conformational and antigenic properties of a heat-stable major allergen in brown shrimp. J. Food Prot. 63, 940-944
  2. Byun, M. W., Lee, J. W., Yook, H. S., Jo, C., and Kim, H. Y. (2002) Application of gamma irradiation for inhibition of food allergy. Radiat. Phys. Chem. 63, 369-370 https://doi.org/10.1016/S0969-806X(01)00528-X
  3. Davies, K. J. (1987) Protein damage and degradation by oxygen radicals: I. General aspects. J. Biol. Chem. 262, 9895-9901
  4. Heukeshoven, J. and Demick, R. (1985) Simplified method for silver staining of proteins in polyacrylamide gels and the mechanism of silver staining. Electrophoresis 6, 103-112 https://doi.org/10.1002/elps.1150060302
  5. Holen, E. and Elsayed, S. (1990) Characterization of four major allergens of hen egg-white by IEF/SDS-PAGE combined electrophoretic transfer and IgE-immunoautoradiography. Int. Arch. Allergy Appl. Immunol. 91, 136-141 https://doi.org/10.1159/000235104
  6. Jeon, G. R., Lee, J. W., Byun, M. W., and Lee, S. Y. (2002) Reduced allergenicities of irradiated egg white ovalbumin determined by skin prick test and ELISA inhibition test. J. Asthma Allergy Clin. Immunol. 22, 711-719
  7. Katial, R. K., Grier, T. J., Hazelhurst, D. M., Hershey, J., and Engler, R. J. M. (2002) Deleterious effects of electron beam radiation on allergen extracts. J. Allergy Clin. Immunol. 110, 215-219 https://doi.org/10.1067/mai.2002.126377
  8. Kim, J. B. (1983) Development of chemilunescence immunoassay for the measurement of plasma steroid and urinary steroid glucoronides. Ph.D. thesis. University of London, London, U.K
  9. Kim, M. J., Lee, J. W., Yook, H. S., Lee, S. Y., Kim, M. C., and Byun, M. W. (2002) Changes in the antigenic and immunoglobulin E-binding properties of hen's egg albumin with the combination of heat and gamma irradiation treatment. J. Food Prot. 65, 1192-1195
  10. Kume, T. and Matsuda, T. (1995) Changes in structural and antigenic properties of proteins by radiation. Radiat. Phys. Chem. 46, 225-231 https://doi.org/10.1016/0969-806X(95)00017-R
  11. Laemmli, U. K. (1970) Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227, 680-685 https://doi.org/10.1038/227680a0
  12. Lee, J. W. (1999) Application of immunoassay for monitoring conformational changes of myosin under physicochemical treatment. Ph. D. thesis. Konkuk Univ., Seoul, Korea
  13. Lee, J. W., Kim, J. H., Yook, H. S., Kang, K. O., Lee, S. Y., Hwang, H. J., and Byun, M. W. (2001a) Effects of gamma radiation on the allergenic and antigenic properties of milk proteins. J. Food Prot. 64, 272-276
  14. Lee, J. W., Lee, K. Y., Yook, H. S., Lee, S. Y., Kim, H. Y., Jo, C., and Byun, M. W. (2002) Allergenicity of hen's egg ovomucoid gamma irradiated and heated under the different pH conditions. J. Food Prot. 65, 1196-1199
  15. Lee, J. W., Seo, J. H., Kim, Y. H., Choi, J. M., Yook, H. S., Ahn, H. J., and Byun, M. W. (2003) Quality properties of cakes containing gamma-irradiated egg white. J. Korean Soc. Food Sci. Nutr. 32, 311-314 https://doi.org/10.3746/jkfn.2003.32.2.311
  16. Lee, J. W., Yook, H. S., Cho, K. H., Lee, S. Y., and Byun, M. W. (2001b) The changes of allergenic and antigenic properties of egg white albumin (Gal d 1) by gamma irradiation. J. Korean Soc. Food Sci. Nutr. 30, 500-504
  17. Lee, J. W., Yook, H. S., Lee, K. H., Kim, J. H., Kim, W. J., and Byun, M. W. (2000) Conformational changes of myosin by gamma irradiation. Radiat. Phys. Chem. 58, 271-277 https://doi.org/10.1016/S0969-806X(99)00466-1
  18. Sajdok, J., Rauch, P., Paluska, E., and Kas, J. (1990) Determination of egg and egg white content of food products by means of immunochemical assessment of ovalbumin. J. Sci. Food Agric. 53, 253-259 https://doi.org/10.1002/jsfa.2740530213
  19. Sampson, H. A. (2004) Update on food allergy. J. Allergy Clin. Immunol. 113, 805-819 https://doi.org/10.1016/j.jaci.2004.03.014
  20. SAS Institute (1988) $SAS/STAT^{TM}$ User's Guide, Release 6.03 Edition. SAS Institute Inc., Cary, NC
  21. Smith, P. K., Krohn, R. I., Hermanson, G. T., Mallia, A. K., Gartner, F. H., Provenzano, M. D., Fujimoto, E. K., Goeke, N. M., Olson, B. J., and Klenk, D. C. (1985) Measurement of protein using bicinchoninic acid. Anal. Biochem. 150, 76-85 https://doi.org/10.1016/0003-2697(85)90442-7
  22. Taylor, S. L., Hefle, S. L., Bindslev-Jensen, C., Bock, S. A., Burks, A. W., Christie, L., Hill, D. J., Host, A., Hourihane, J. O'B., Lack, G., Metcalfe, D. D., Moneret-Vautrin, D. A., Vadas, P. A., Rance, F., Skrypec, D. J., Trautman, T. A., Yman, I. M., and Zeiger, R. S. (2002) Factors affecting the determination of threshold doses for allergenic foods: How much is too much? J. Allergy Clin. Immunol. 109, 24-30 https://doi.org/10.1067/mai.2002.120564
  23. Tuce, Z., Janata, E. R., and Milosavljevic, B. H. (2001) A kinetic study of the mechanism of radiation induced agglomeration of ovalbumin in aqueous solutions. Radiat. Phys. Chem. 62, 325-331 https://doi.org/10.1016/S0969-806X(01)00204-3
  24. Yunginger, J. W. (1997) Food antigens. In: Food allergy: adverse reactions to food and food additives. D. D. Metcalfe, H. A. Sampson, and R. A. Simon (eds.). Black-well Scientific Publications. Boston, pp. 50