• Korean Journal of Agricultural Science
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• v.40 no.4
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• pp.359-365
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• 2013

The aim of this study was to produce enzymatic hydrolysis of ${\alpha}$-LA, ${\beta}$-LG and BSA with alcalase for the possible application of hypoallergenic foods toward cow's milk allergenic infant. The molecular weights of most of the peptides in hydrolysates from ${\alpha}$-LA, ${\beta}$-LG and BSA by alcalase were below 3,000 dalton. Antigenesity of ${\alpha}$-LA, ${\beta}$-LG and BSA hydrolysates to rabbit anti-${\alpha}$-LA antiserum, ${\beta}$-LG antiserum and BSA antiserum were remarkably decreased by more than $10^{-3}$ at 20% inhibitionrate. Antigenesity of polyvalent antigenic peptide in ${\alpha}$-LA, ${\beta}$-LG and BSA hydrolysates to specific rabbit anti-${\alpha}$-LA antiserum, ${\beta}$-LG antiserum and BSA antiserum was determined by PCS test using guina-pig. Hydrolysates of ${\alpha}$-LA, ${\beta}$-LG and BSA with less than 3,000 dalton did not show polyvalent antigenic reaction against rabbit antiserum. Hydrolysates of ${\alpha}$-LA, ${\beta}$-LG and BSA could be a source for the manufacturing of hypoallergenic food.

• Journal of Plant Biotechnology
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• v.2 no.2
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• pp.97-99
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• 2000

Allergy to Brassica pollen has been reported in some countries. We have cloned a cDNA encoding a Brassica pollen allergen, Bra r 1. Bra r 1 belongs to a new family of $Ca^{2+}$-binding proteins, characterized by the presence of two EF-hand calcium-binding domains. Bra r 1 was detected in the tapetum, microspores, pollen coat and pollen tubes, indicating Bra r 1 is involved in pollen pistil interaction and pollen tube growth. We have engineered the hypoallergenic mutants of Bra r 1 for immunotherapy. Here we describe the review of molecular characterization of Bra r 1.

• Proceedings of the Korean Society of Life Science Conference
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• 2005.04a
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• pp.223-223
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• 2005

• Proceedings of the Korean Society of Life Science Conference
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• 2005.04a
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• pp.222-222
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• 2005

• Food Science of Animal Resources
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• v.30 no.1
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• pp.133-140
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• 2010

The pork hams and bacon comprising the most popular processed pork were treated with autoclave to investigate application of hypoallergenic pork. Among pork hams and bacon, two products with the highest binding ability were selected for experiments. The results of ci-ELISA on pork hams treated with autoclave showed that the binding ability of p-IgG and pigallergic patient's sera (P2) to PSA (porcine serum albumin) from pork ham samples by autoclave treatment at $121^{\circ}C$ for 30 min was slightly decreased. The binding ability to p-IgG of b and c bacon treated with autoclave was declined to below 16% and 11% as compared with control sample that showed 60% and 91% binding ability. The binding ability to P2 of b and c bacon treated with autoclave decreased to below 22% and 34% as compared with control sample that showed 95% and 126% binding ability. A result of immunoblotting on bacon showed that p-IgG as well as pig patient's sera did not recognize PSA well in autoclave treatment. The results obtained from this work indicated that autoclave treatment was effective for a reduction of allergenicity of pork hams and bacon. Therefore the autoclave treatment may be applied to development of hypoallergenic pork.

• Journal of Veterinary Clinics
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• v.25 no.4
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• pp.286-288
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• 2008

A 8-year-old intact female Siamese cat with chronic vomiting was referred to the Veterinary Teaching Hospital of Chungnam National University. The cat was diagnosed as lymphocytic-plasmacytic enteritis by complete blood count, blood chemistry, radiography, ultrasonography and histopathologic examination following small intestine biopsy. The cat show good prognosis to date after continuous hypoallergenic diet providing and low-dose prednisolone therapy.

• Korean Journal of Veterinary Research
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• v.49 no.1
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• pp.79-83
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• 2009

A 6-year-old, spayed female Miniature Pinscher dog with chronic vomiting lasted for 7 weeks was referred to the Veterinary Medical Teaching Hospital of Chungnam National University. Physical examination, complete blood counts, serum chemistry, gastroscopy, upper gastrointestinal series, endoscopic biopsy and histopathological examination were performed for the diagnosis. The complete blood counts and serum biochemistry revealed no remarkable effect to the patient's general condition. Gastroscopy revealed erosion, erythema in mucosal surface of gastric lesions and endoscopic biopsy performed. No significant findings in upper gastrointestinal series were observed, and histopathologic examination revealed infiltration of lymphocyte in the gastric mucosa. Based on these findings, the dog was diagnosed with lymphocytic gastritis. The dog were treated by metronidazole and ranitidine with hypoallergenic diet, and then the patient showed no vomiting or other complications.

• Nutritional Sciences
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• v.9 no.4
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• pp.317-322
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• 2006

Soybeans are well-known as allergenic foods. Koreans consume large amounts of soybean foods, such as kochujang, which have gone through the fermentation process. To lower the allergenicity of these foods, we prepared hypo allergenic kochujang with aloe extract (AK). A sensory evaluation was conducted along with a clinical evaluation that used a double-blind, placebo-controlled food challenge (DBPCFC) test These tests were designed to evaluate the acceptability of the fermented foods. In comparison to normal kochujang (NK), AK elicited a higher sensory test score, and the rate of positive reactions in atopic dermatitis patients during the DBPCFC test was reduced. Methods of protein extraction, protein quantitation with sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE), and protein identification using two-dimensional (2D) gel electrophoresis were performed for both NK and AK to compare the functional factors. We found a reduction in the levels of high molecular proteins even though the bands of the proteins had not entirely disappeared, indicating that the boiling and fermentation process changed the soybean protein patterns. The rate of the reduction of high molecular proteins was more effective in the AK. In conclusion, AK can be recognized as a food with hypoallergenic effect.

• Korean Journal of Veterinary Research
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• v.50 no.4
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• pp.327-330
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• 2010

A 7-year-old, castrated male Yorkshire terrier dog with chronic vomiting, and melena lasted for 3 weeks was referred to the Veterinary Medical Teaching Hospital of Chungnam National University. The complete blood counts and serum biochemistry revealed no remarkable findings. Gastrointestinal series revealed irregular margin in small intestinal lumen. After upper gastrointestinal series, erythema of the small intestinal lesions was found by exploratory laparotomy and full-thickness biopsy was performed. Histopathologic examination revealed infiltration of predominantly eosinophils and other inflammatory cells in small intestine. Based on these findings, the dog was diagnosed as eosinophilic enteritis. After 4 weeks medical treatment and hypoallergenic diet, the patient showed no vomiting, melena and other complications.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.458-464
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• 2005

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.