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Effect of acid treatment on allergenicity of peanut and egg
- Title
- Effect of acid treatment on allergenicity of peanut and egg
- Authors
- Lee, Jeong-Ok; Sung, Dongeun; Park, Su Hwa; Lee, Jinyoung; Kim, Jihyun; Shon, Dong-Hwa; Ahn, Kangmo; Han, Youngshin
- Ewha Authors
- 성동은
- SCOPUS Author ID
- 성동은
- Issue Date
- 2017
- Journal Title
- JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- ISSN
- 0022-5142
1097-0010
- Citation
- JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE vol. 97, no. 7, pp. 2116 - 2121
- Keywords
- egg; peanut; allergens; allergenicity; acetic acid; IgE
- Publisher
- WILEY
- Indexed
- SCIE; SCOPUS
- Document Type
- Article
- Abstract
- BACKGROUNDMany food experts have studied various treatments or processing techniques in order to develop hypoallergenic foods. In a previous study, acid treatment dramatically mitigated the allergenicity of peanut, especially Ara h 2. RESULTSGel electrophoresis showed that most protein bands of acid-treated peanut were not detected, but protein bands of egg white became weaker and broader by acid treatment. In immunoblotting using a rabbit antibody, the antigenicity against ovalbumin or ovomucoid in acid-treated egg white was decreased but the antigenicity against Ara h 1 or Ara h 2 in peanut treated with pH 2 acetic acid was completely undetected. The allergenicity of ovalbumin and peanut fell significantly to 1/10(22) and 1/5380, respectively, when measured as IC50 in the sample treated with pH 2.0 acetic acid. CONCLUSIONThis study showed that acid treatment was more effective in peanut and barely effective in ovomucoid. This may contribute to the development of hypoallergenic food and clinical management of food allergy. (c) 2016 Society of Chemical Industry
- DOI
- 10.1002/jsfa.8017
- Appears in Collections:
- 공과대학 > 식품생명공학과 > Journal papers
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