Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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The Allergenicity of Ovomucoid in Treated Egg Whites to Human IgE Antibody from Egg-Allergic Patients

계란 알레르기 환자의 IgE 항체를 이용한 처리 난백 중 ovomucoid의 알레르기성 조사

  • Ryu, Ju-Hyeon (Korea Food Research Institute) ;
  • Kim, Hyeon-Jeong (Korea Food Research Institute) ;
  • An, Gang-Mo (Department of Pediatrics, Sungkyunkwan University School of Medicine, Samsung Medical Center) ;
  • Lee, Sang-Il (Department of Pediatrics, Sungkyunkwan University School of Medicine, Samsung Medical Center) ;
  • Son, Dong-Hwa (Korea Food Research Institute)
  • 류주현 (한국식품연구원) ;
  • 김현정 (한국식품연구원) ;
  • 안강모 (성균관대학교 의과대학 삼성서울병원 소아과) ;
  • 이상일 (성균관대학교 의과대학 삼성서울병원 소아과) ;
  • 손동화 (한국식품연구원)
  • Published : 2008.06.30
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Abstract

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 $121^{\circ}C$ 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 ($70^{\circ}C$, 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.

여러가지 방법으로 난백을 처리하고 난백 중 주요한 알레르겐인 OM의 알레르기성 변화를 계란 알레르기 환자의 IgE 항체를 이용한 간접경합 ELISA로 조사하였다. 12종의 효소를 이용한 가수분해, 방사선조사, succinic anhydride 처리는 OM의 알레르기성을 효과적으로 감소시키지 못 하였다. OM의 당쇄를 제거하는 TFMS의 처리는 OM의 알레르기성을 1/20 정도로 감소시켰다. $100^{\circ}C$에서 10분간의 열처리는 알레르기성을 감소시키지 못하였으나 $121^{\circ}C$(10분)의 처리는 난백 중 OM의 알레르기성을 1/100정도로 감소시켰다. NaOH 단독 처리는 3%(w/v) 이상에서 알레르기성이 대부분 사라졌고, NaOH(0.3%(w/v) 이상)와 열($70^{\circ}C$,15 min)의 복합처리는 알레르기성을 1/10,000 이하로 낮춤으로써 가장 효과적인 감소를 보였다. 본 연구에서 환자의 IgE 항체를 이용한 ELISA 분석결과와 동일 시료에 대한 토끼 IgG 항체의 ELISA 결과는 대체적으로 비슷한 결과를 보였지만, TFMS 처리물에 대한 반응성은 후자에서 훨씬 많이 감소되어(1/10,000) 대조적이었다. 이는 식품의 항원성과 알레르기성 간에는 약간의 차이가 있음을 시사하였다.

Keywords

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