• Preventive Nutrition and Food Science
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• v.7 no.1
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• pp.52-56
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• 2002

This study was conducted to evaluate the possibility of gamma radiation for reducing egg allergies through the observation of conformational and allergenic changes of egg ovomucoid (OM) in basic pH conditions. An OM solution of 2.0 mg/mL was individually prepared with different pH conditions, pH 7.0, 9.0 or 10.0, and was irradiated with the absorbed dose of 10 kGy. Irradiated OM solutions were tested by Ci-ELISA formatted with egg-hypersensitive patients'IgE. Binding abilities of IgE to OM in irradiated solution decreased with the increase of pH. Turbidity of the solution highly increased by irradiation and the increase of pH. A yellowish color was observed in the irradiated OM solution of basic condition. Coagulation of OM by irradiation decreased with the increase of pH, when observed by SDS-PAGE.

• Biomedical Science Letters
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• v.29 no.3
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• pp.206-209
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• 2023

Asthma is a chronic and allergic inflammation in the lung, mainly caused by house dust mites (HDM). Recent studies have reported Der p 38 and Der f 38 (Dermatophagoides pteronyssinus and D. farinae, respectively) as crucial allergens of HDMs. This study investigates the different allergic effects of Der p 38 and Der f 38 in an asthma-like mouse model. Lung infiltration of neutrophils was induced by intranasal administration of Der p 38 and Der f 38, with stronger infiltration being observed after exposure to Der p 38. Intranasal and intraperitoneal administration of Der p 38 induced the infiltration of neutrophils and eosinophils in the lung, which was similar to the effect subsequent to Der f 38 administration. Although the number of mast cells was increased, no significant difference was obtained between the effects of both allergens. In TLR4 knockout BALB/c mice, Der p 38 and Der f 38 had no effect on the infiltration of neutrophils, eosinophils, and mast cells. Additionally, allergenicity induced by Der p 38 and Der f 38 in the basophils of Der p38+/Der f 38+ asthmatic subjects was similar, although Der f 38 presented stronger allergenicity in basophils of Der p38+/Der f 38+ allergic patients than Der p 38. These findings contribute to understanding the role of similar allergen components derived from different species in the pathogenesis of allergic diseases.

• Journal of Dairy Science and Biotechnology
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• v.28 no.1
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• pp.35-41
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• 2010

Food allergy is defined as adverse reactions toward food mediated by aberrant immune mechanisms. Therefore, an allergic response to a food antigen can be thought of as an aberrant mucosal immune response. Food allergy most often begins in the first 1~2 years of life with the process of sensitization by which the immune system responds to specific food proteins, most often with the development of allergen-specific immunoglobulin E (IgE). Over time, most food allergeies are lost, although allergy to some foods is often long lived. The most important allergen sources involved in early food allergy are milk, eggs, peanut, soybean, meat, fish and cereals. Milk allergy seem to be associated with casein and whey protein. Important features of proteins as allergenicity are size, abundance and stability. Strategies for the prevention of milk allergy is breast-feeding, partially hydrolysised infant formula, using of probiotics, immune components in milk, preparation of low allergenicity milk protein and allergy therapy (immune therapy).

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.500-504
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• 2001

Gamma irradiation was applied to reduce egg allergy. Ovalbumin (OVA), an egg white protein, was used as model allergen and was gamma-irradiated at 3, 5, or 10 kGy in an aqueous state (2.0 mg/mL). The changes in allergenic and antigenic properties of OVA resulted from gamma irradiation were monitored by ELISA with serum from egg-hypersensitive patients (H-IgE), and mouse monoclonal IgG (M-IgG) or rabbit polyclonal IgG (R-IgG). The binding ability of H-IgE to irradiated OVA was dose-dependently reduced. However, IgGs from animal did better recognize 3 or 5 kGy-irradiated OVA. In the evaluation of immune reactivity using blind test, the reactivity of H-IgE rapidly decreased depending upon the irradiation dose. However, the reactivities of M-IgG and R-IgG was higher at 5 and 3 kGy-irradiated OVA than non-irradiated control. The results provide a new possibility to use irradiation process for reducing the allergenicity of egg white.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.296-300
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• 2006

Immunoblotting and competitive indirect enzyme-liked immunosorbent assay(Ci-ELISA) was used for detection of ${\beta}$-lactoglobulin(BLG) in dairy products, such as milk, dried milk and fermented milk. In immunoblotting, human IgE weakly recognized proteins of fermented milk, but still responded to dried milk even though become weak. Rabbit polyclonal antibody to BLG, used as a model of antigen, and milk allergic patients' IgE was used in the ELISA. Reactivities of Abs were the highest in market milk. BLG in fermented milk was detected in a low content. This result indicates the fermented milk have the lowest BLG content and could be used as hypo-allergenic food for milk-allergic individual.

• Journal of Dairy Science and Biotechnology
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• v.23 no.2
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• pp.93-98
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• 2005

Effects of heat and gamma irradiation on chemical, microbiological, and immunological changes of raw milk were compared. Free fatty acid content of milk showed increasing tendency according to the increase of heating temperature and irradiation dose, and showed similarity in UHT (ultra high temperature) and 5 kGy irradiation. Total bacterial counts and coliforms were not detected after treatment of LTLT (low temperature long time), HTST (high temperature short time), UHT, and irradiation from 1 to 10 kGy in the milk with initial microbial load at $10^3$ CFU/mL initially, but after 7 day storage, were not detected in UHT milk and that irradiated at 3 kGy or above. Heat treatment decreased (p<0.05) arginine, asparate, iso-leucine, lysine, and methionine content compared to raw milk while irradiation decreased (p<0.05) asparate, histidine, iso-luecine, leucine, and lysine content, which means irradiation could change primary structure of milk proteins. It was concluded that f kGy gamma irradiation treatment of raw milk could give a similar effect to UHT treatment in chemical and microbiological viewpoint, and may reduce allergenicity of raw milk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.848-853
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• 2001

This research was conducted to study the effects on antigenicities (allergenicity) and structural changes of gamma-irradiated hen’s egg albumin (ovalbumin, OVA) by heating. Three groups of OVA solution (2.0 mg/mL) were prepared; 1) heat treatment; 2) irradiation after heating; 3) heating after irradiation. Samples were isothermally heated and/or irradiated at the absorption dose of 10 kGy. Competitive indirect ELISA was individually formatted with egg-allergic patients IgE (P-IgE), and mouse murine monoclonal IgG (M-IgG) and rabbit polyclonal IgG (R-IgG) for evaluating bindinhg abilities of antibodies to OVA in the sample solutions. Binding abilities of antibodies to thermally denatured OVA were changed : R-IgG to the sample treated with above 6$0^{\circ}C$, M-IgG to that above 7$0^{\circ}C$, and P-IgE to that above 8$0^{\circ}C$, respectively. P-IgE did not well recognize OVA heated at 8$0^{\circ}C$ and the above. However, binding abilities of M-IgG and R-IgG highly in creased. Significant differences of binding abilities were not observed in all samples with the combination of heat treatment and irradiation, regardless the order of the treatment. Turbidity of samples in creased both by heating and by irradiation, and the increase by irradiation was much higher than by heating. These results showed that allergenicity of OVA reduced by gamma irradiation was not affected by heating.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.594-599
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• 2006

In our previous report, we indicated that not only BSA but also BGG played an important role in the allergenicity of beef. In this study, the effect of heat or high-pressure treatments to beef extract on the SDS-PAGE patterns was examined. The antigenicity of each treated samples was also investigated by Western blots assay with the sera of BGG-positive beef allergic patients. The BGG band and its antigenicity slightly disappeared but not generally in $100^{\circ}C$ group, indicating $100^{\circ}C$ treatment is not sufficient to totally eliminate the antigenicity of beef allergens. Compared with BGG band, BSA band significantly disappeared in SDS-PAGE with $100^{\circ}C$ treatment, indicating BSA is more heat- sensitive than BGG. When the beef extract was heated at $120^{\circ}C$, not only BSA but also BGG bands was largely disappeared in both SDS-PAGE and Western blots. High pressure (HP) treatment even at 600 MPa did not affect SDS-PAGE and Western blots pattern of BSA. On the contrary, BGG treated with HP showed visible changes in SDS-PAGE. 600 MPa treatment significantly reduced the antigencity. Interestingly, these behaviors of BGG were not found in the same experiments with pure BGG treated with HP. From these results, it was speculated that some kinds of proteolytic enzymes in beef extracts were involved in the BGG molecular degradation by HP treatment. The aging experiments of beef extracts treated with HP supported this hypothesis. Further studies are needed to clarify the function and working mechanism of enzymes associated with BGG degradation in beef extracts by HP treatment.

• Proceedings of the PSK Conference
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• 2003.10b
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• pp.132.3-133
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• 2003

The purpose of this study was to investigate the effect of manufacturing process for food on allergenicity of soybean or soybean products. Crude extracts of each soybean (SB), weaning diet A (WA) and B (WB) or soybean paste C (SC) and D (SD) were digested a simulated gastric fluid (SGF) to characterize the physicochemical stability of allergens. Allergens of each smaple except a SB (82, 39, 35 kDa) were not rapidly digested in SGF. The endogenous allergens in each sample were separated by gel electrophoresis and immunobloted with serum from soybean-sensitive patients of normal subjects. (omitted)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2002.10a
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• pp.98-99
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• 2002

Allergy라는 말은 1906년 오스트리아의 소아과 의사인 Clemens von Pirquet가 처음 명명한 이래로 현재까지 세계적으로 널리 사용되고 있는 말이며 '이물질에 대한 신체의 잘못 변화된 능력'으로 정의되고 있다(Huby et al.,2000), Allergy를 일으키는 원인 물질을 일반적으로 allergen이라 하는데 우리 주변에 존재하는 모든 물질이 allergen으로서 작용할 수 있으며 특히 식품에 의해 유발되는 allergy를 food allergy 라고 한다(Aalberse, 2000). (중략)