Browse > Article

The Allergenicity of Ovomucoid in Treated Egg Whites to Human IgE Antibody from Egg-Allergic Patients  

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)
Publication Information
Korean Journal of Food Science and Technology / v.40, no.3, 2008 , pp. 343-348 More about this Journal
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.
Keywords
egg white; ovomucoid; allergenicity; immunoglobulin E; NaOH; trifluoromethanesulfonic acid;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By SCOPUS : 1
연도 인용수 순위
1 Hanson DG. Ontogeny of orally induced tolerance to soluble proteins in mice. I Priming and tolerance in newborns. J. Immunol. 127: 1518-1524 (1981)
2 Tang RB, Wu KK. Total serum IgE, allergy skin testing and the radioallergosorbent test for the diagnosis of allergy in asthmatic children. Ann. Allergy 62: 432-435 (1989)
3 Yasuko K, Eri O, Tsukasa M. Decrease in antigenic and allergenic potentials of ovomucoid by heating in the presence of wheat flour: Dependence on wheat variety and intermolecular disulfide bridges. J. Agr. Food Chem. 49: 3661-3665 (2001)   DOI   ScienceOn
4 AllergenOnline: Home of the FARRP allergen protein database. Available from: http://www.allergenonline.com/default.asp. Accessed Apr. 7, 2008
5 Bleumink E, Young E. Studies on the atopic allergen in hen's egg. Further characterization of the skin reactive fraction in eggwhite immunoelectrophoretic studies. Int. Arch. Allergy 40: 72-88 (1971)
6 Strobel S. Oral tolerance: Immune responses to food antigens. pp. 107-36 In: Food Allergy: Adverse Reactions to Foods and Food Additives. Metcalfe DD, Sampson HA, Simon RA (eds). Blackwell Science, Boston, MA, USA (1997)
7 Mine Y, Zhang JW. Identification and fine mapping of IgG and IgE epitopes in ovomucoid. Biochem. Bioph. Res. Co. 292: 1070-1074 (2002)   DOI   ScienceOn
8 Edge AB, Faltynek CR, Hof L, Reichert LE Jr, Weber P. Deglycosylation of glycoproteins by trifluoromethanesulfonic acid. Anal. Biochem. 118: 131-137 (1981)   DOI
9 Elsayed S, Hill DJ, Do TV. Evaluation of the allergenicity and antigenicity of bovine-milk $alpha$s1-casein using extensively purified synthetic peptides. Scand. J. Immunol. 60: 486-493 (2004)   DOI   ScienceOn
10 Lee SL, Shin HS. Animal food. Recent Food Chemistry. 2nd ed. Shin-kwang Publishing Co. Seoul, Korea. pp. 487-531 (1994)
11 Matsuda T, Watanabe K, Nakamura R. Immunochemical studies on thermal denaturation of ovomucoid. Biochim. Biophys. Acta 707: 121-128 (1982)   DOI
12 Tomimatsu Y, Clary JJ, Bartulovich JJ. Physical characterization of ovoinhibitor, a trypsin and chymotrypsin inhibitor from chicken egg white. Arch. Biochem. Biophys. 115: 536-544 (1996)   DOI   ScienceOn
13 Brandtzaeg P. History of oral tolerance and mucosal immunity. Ann. NY Acad. Sci. 778: 1-27 (1996)   DOI   ScienceOn
14 Sicherer SH, Noone SA, Koerner CB, Christie L, Burks AW, Sampson HA. Hypoallergenicity and efficacy of an amino acidbased formula in children with cow's milk and multiple food hypersensitivities. J. Pediatr. 138: 688-693 (2002)
15 Ryu JH, Lee JM, Shon DH. Changes in the antigenicity of chicken egg white by the treatments of protease, trifluoromethanesulfonic acid, heat, and NaOH. Korean J. Food Sci. Technol. 32: 720-725 (2000)   과학기술학회마을
16 Hogquist KA, Baldwin TA, Jameson SC. Central tolerance: Learning self-control in the thymus. Nat. Rev. Immunol. 5: 772-782 (2005)   DOI   ScienceOn
17 Hisatomi M, Kimera M, Inukai S, Oshida K, Morikawa A. Development of hen's egg with low antigenicity for allergic patients. Arerugi. 40: 1454-1463 (1991)
18 Cooke SK, Sampson HA. Allergenic properties of ovomucoid in man. J. Immunol. 159: 2026-2032 (1997)
19 Murakami H, Kaminogawa S. Food allergy and hypoallergenic food. Vol. 1, pp. 61-76 In: Food and Immunology. Koudanshya Scientific Inc., Tokyo, Japan. (1992)
20 Mine Y, Zhang JW. Comparison studies on antigenicity and allergenicity of native and denatured egg white proteins. J. Agr. Food Chem. 50: 2679-2683 (2002)   DOI   ScienceOn
21 Urisu A, Ando H, Morita Y, Wada E, Yasaki T, Yamada K, Komada K, Torii S, Goto M, Wakamatsu T. Allergenic activity of heated and ovomucoid-depleted egg white. J. Allergy Clin. Immunol. 100: 171-176 (1997)   DOI   ScienceOn
22 Gu JX, Mastuda T, Nakamura R, Ishiguro. H, Ohkubo I, Sasaki M, Takahashi N. Chemical deglycosylation of hen ovomucoid. J. Biochem. 106: 66-70 (1989)   DOI
23 Yang JS, Oh BY. The property of chicken egg white. Food Sci. Ind. 32: 42-55 (1999)
24 Ryu JH, Park CW, Lee JM, Shon DH. Antigenicity changes of ovomucoid and ovalbumin in chicken egg white by NaOH, heat, and protease treatments. Korean J. Food Sci. Technol. 36: 147-151 (2004)
25 Besler M, Steinhart H, Paschke A. Allergenicity of hen's eggwhite proteins: IgE binding of native and deglycosylated ovomucoid. Food Agric. Immunol. 9: 277-288 (1997)   DOI   ScienceOn