• 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.

• Journal of Nutrition and Health
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• v.32 no.4
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• pp.419-429
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• 1999

This study was conducted to investigate the dietary habits and assess the dietary intake of preschool children. Food habit, preference and nutritional supplement status were investigated using a questionnaire answered by the mothers of 453 subjects aged 3 to 6 years old. Also, a dietary intake survey using a 24-hour recall method was performed by mothers of the children. It was found that 81.2% of subjects had milk, dairy products, cookies, fruit and bread between meals once or twice per day. As well, 60.3% of subjects had an unbalanced diet and 20.7% had an overeating habit. Thus, unbalanced diet was a serious problem for many of the subjects. Due to weight controls, digestion problems and allergies, 11.7% of subjects had special dietary consideration. And 26.4% of subjects were using nutritional supplements. From the 24-recall survey, it was found that all nutrient intakes were higher than the Korean RDA except calcium and vitamin A. Nutrient intakes for protein, calcium, phosphorus and vitamin B2 were significantly different by sex, and also increased with age but not significantly. Children received 35% of daily energy, 44% of daily fat and 52% of daily calcium from snacks, so snacks clearly play an important role in dietary intake. The average number of foods consumed per day by subjects was 17.6 and that dishes was 11.0. Most children consumed 4 or 5 food groups per day. In conclusion, the dietary intake of children aged 3 to 6 were deemed adequate judging from nutrient intake and dietary diversity. More attention should be paid to the nutritional value of snacks in this age group.

• Toxicological Research
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• v.17
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• pp.211-216
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• 2001

Drugs can have various adverse effects on the immune system including unintended immun-osuppression, induction of both drug-specific immune responses (including drug allergies) and non-specific immunostimulation (including autoimmune reactions), and direct activation of effector mechanisms (such as histamine release). As a practical matter, the Center for Drug Evaluation (CDER) relies on standard non-clinical toxicology studies to detect unintended immunosuppression. Specific assays using guinea pigs and mice are available to identify drugs that can induce immune-mediated dermal hypersensitivity reactions. Respiratory and systemic hypersensitivity and autoimmune reactions are more difficult to model in non-clinical studies. Unintended nonspecific immunstimulation can be detected in animal studies. CDER is currently developing specific guidance for evaluating potential drug immunotoxicity.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.194-194
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• 2022

Recently, food-induced allergies have emerged as major global concerns. In the past ten years, it has doubled in western nations, and it has also increased in Asia and Africa. In many cases of food allergy, peanut allergy is prevalent, typically permanent, and frequently life-threatening. Therefore, we utilized gene editing techniques on the three major allergen genes in peanuts, Ara h 1, Ara h 2, and Ara h 3. Using gibson assembly and golden gate assembly, we created two vectors, the gRNA-tRNA array CRISPR-Cas9 system and Prime-editing. Using LBA4404 strain and agrobacterium-mediated transformation, the vectors were transferred to two elite Korean peanut lines. After co-cultivation and tissue culture, we extracted the tissue cultured peanut DNA amplified the hygromycin resistance gene and Cas9 gene in the T-DNA region. The integration of the T-DNA region into the host genome was demonstrated by the presence of a specific band in some samples. There have only been a few reported peanut gene editing studies. So, this study will contribute to peanut allergy and gene editing research.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.200-200
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• 2022

Recently, food-induced allergies have emerged as major global concerns. In the past ten years, it has doubled in western nations, and it has also increased in Asia and Africa. In many cases of food allergy, peanut allergy is prevalent, typically permanent, and frequently life-threatening. Therefore, we utilized gene editing techniques on the three major allergen genes in peanuts, Ara h 1, Ara h 2, and Ara h 3. Using gibson assembly and golden gate assembly, we created two vectors, the gRNA-tRNA array CRISPR-Cas9 system and Prime-editing. Using LBA4404 strain and agrobacterium-mediated transformation, the vectors were transferred to two elite Korean peanut lines. After co-cultivation and tissue culture, we extracted the tissue cultured peanut DNA amplified the hygromycin resistance gene and Cas9 gene in the T-DNA region. The integration of the T-DNA region into the host genome was demonstrated by the presence of a specific band in some samples. There have only been a few reported peanut gene editing studies. So, this study will contribute to peanut allergy and gene editing research.

• Korean Journal of Human Ecology
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• v.22 no.5
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• pp.491-506
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• 2013

The allergenic food labeling system for 12 foods has been operated in Korean school food service since 2012. This study was conducted to evaluate the food allergy status of Korean elementary school children's and their parents' perceptions of allergenic food labeling system. The parents of school aged(6-9yr olds) children in Gyeongbuk area were recruited to assist in this survey. Surveys were conducted by 404 parents. The prevalence of food allergy was 18.1%(73 students) and about one-half of the food allergic children had a family history of allergies, in particular, maternal family history. The major symptoms were related to skin and the major allergenic foods were mackerel, eggs, milk, wheat, crab and tomatoes. The parents eliminated the allergenic food from diet of 43.8% of the children with food allergy. Participants had an average knowledge score of 68% correct. The average knowledge score was higher for parents with food allergic children than for parents with intact children(p<.05). Over 61% of the respondents were not satisfied with allergenic food labeling system operated in school food service. The requirements for the allergenic food labeling system were the front-of-package labeling, conspicuous description and insert of warning sign. The parents estimated that the most important effect of the allergenic food labeling system was the improvement of psychological and physical health in children with food allergy. Because the only prevention method for food allergy is the restriction of allergenic food, the institutional device to expand the food labeling to unpackaged food as well as packaged food and to make people trust the food labeling should be prepared.

• Journal of Dairy Science and Biotechnology
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• v.31 no.1
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• pp.67-73
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• 2013

Food allergy is defined as adverse reactions toward food mediated by aberrant immune mechanisms. Cow's milk allergy is one of the most common food allergies in childhood. This allergy is normally outgrown in the first year of life, however 15% of allergic children remain allergic. Cow's milk allergy seem to be associated with casein (${\alpha}_{s1}$-CN), ${\beta}$-lactoglobulin and whey protein. In addition to this, many other milk proteins are antigenic and capable of inducing immune responses. Various food processing affects the stability, structure and intermolecular interactions of cow milk proteins, as a result reduction the allergenic capacity. Heating, hydrolysis, chemical, proteolytic and other processes such as gamma-ray irradiation, high pressure, using probiotics treatments of milk to obtain hypoallergenic milk have been developed to reduce allergic reactions.

• Korean Journal of Community Nutrition
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• v.20 no.4
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• pp.251-258
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• 2015

Objectives: The purpose of this study was to investigate how to manage food allergy of pre-school children, focusing on the current status of the food allergy in childcare facilities in Hanam which have less than 100 children. Methods: Targeting 159 preschool childcare facilities, survey was carried out for a month in March, 2015. Recovery rate was 66.7%. 106 surveys out of 159 were available for analysis using SPSS statistical program version 19.0. Results: Among 106 facilities, 58 (54.7%) reported that none of their children had a food allergy and 48 (45.3%) reported one more children had a food allergy. Total number of children having a food allergy was 71. Among them, the occurrences of food allergy in males were significantly more than that of the females (p<0.001). Further, children under 2 years of age had significantly more food allergy than the other ages (p < 0.001). The allergic inducing foods were nuts (23.3%), egg (17.8%), milk and dairy products (16.4%), fish and shellfish (13.7%), instant foods (12.3%), fruits (8.2%), soybean (4.1%), meat (2.7%), and cereals (1.4%) in order, and 6 children out of 71 were allergic to more than 2 food items. The clinical symptoms of the food allergy were a skin reaction (87.9%) and an oropharyngeal & respiratory reaction (12.1%). Majority of childcare facilities (80.3%) didn't serve alternative foods for children with food allergy. Necessity for food allergy education was significantly higher in facilities with food allergy issues than without such issues. Conclusions: The Center for Children's Foodservice Management need to educate workers of childcare facilities and parents about managing food allergy and enforce a plan to provide alternative menu to children with food allergies.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.30 no.2
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• pp.86-99
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• 2017

Objectives : The purpose of this study is to compare atopic dermatitis and food allergy of Korean Medicine with those of western medicine. Methods : We examined the relationship between atopic dermatitis and food allergy mainly in digestive system abnormalities through literature review. Results : Food allergy is classified into categories such as diarrhea, abdominal pain and cough caused by retention of undigested food(食積) and pimples(癮疹) in Korean medicine. The side effects caused by specific immune reactions occur repeatedly due to exposure to specific food allergen or retention of undigested food. Atopic dermatitis and food allergy are often coexisting and deeply related. Digestive system abnormalities can result not only in indigestion but also in immune function abnormalities. Food allergies are known to cause atopic dermatitis and the influx of food antigens exacerbates atopic dermatitis. This corresponds to atopic dermatitis due to abnormal digestive system(脾胃) accompanied by fever(熱), wind(風), and weakness(虛) with focusing on dampness(濕). A typical example of the relationship between atopic dermatitis and food allergy in Korean medicine is Tae-yeul (胎熱). Tae-yeul refers to atopic dermatitis caused by a sensitization to reaction to the dietary antigens of the mother through the placenta during the fetal life with a unusual genetic disposition. Conclusions : We compared korean medicine with western medicine for atopic dermatitis and food allergy. Atopic dermatitis caused by abnormal immune function due to ingestion of food antigen corresponds to dermatitis due to retention of undigested food(食積), digestive system(脾胃臟) problems in korean medicine.

• Preventive Nutrition and Food Science
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• v.7 no.4
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• pp.373-377
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• 2002

Allergens in processed foods may place persons with food allergies at significant risk when the labels do not Provide sufficient warnings or identification of high-risk ingredients. Because egg proteins are common food allergens, this study was carried out to identify hen's egg albumin (ovalbumin, OVA) in five commercially processed foods containing egg (custayd, cookie and pasta), and chicken meat (sausage and meatball) by immunological methods using commercially produced murine monoclonal immunoglobulin G (M-IgG), immunoblotting and enzyme linked immunosorbent assay (ELISA). Sample buffer with chelating and reducing agents was prepared and used for the preparation of the protein fractions from the foods. Most bands in sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) profile (5~15% gradient gel) presented at 75 kDa below. OVA (43 kDa) in the sample lanes could not be visually observed on the gel. However, OVA in solutions prepared from custard and cookie could be detected by M-IgG, but were not detected in sausage and pasta. OVA in all samples could be quantitatively determined by the equation obtained from the standard curve by ELISA. Cookie and custard containing egg white and egg, respectively, contained very high concentrations of OVA. OVA in the other products were present in relatively low concentrations, but sufficiently high to pose possible risk of allergy, ELISA is a very sensitive and precise method for the identification and quantification of allergens in food products including allergy-inducible materials.