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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-OkSung, DongeunPark, Su HwaLee, JinyoungKim, JihyunShon, Dong-HwaAhn, KangmoHan, Youngshin
Ewha Authors
성동은
SCOPUS Author ID
성동은scopus
Issue Date
2017
Journal Title
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
ISSN
0022-5142JCR Link1097-0010JCR Link
Citation
vol. 97, no. 7, pp. 2116 - 2121
Keywords
eggpeanutallergensallergenicityacetic acidIgE
Publisher
WILEY
Indexed
SCI; SCIE; SCOPUS WOS scopus
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
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엘텍공과대학 > 식품공학전공 > Journal papers
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