The influence of the presence of wheat flour on the antigenic activities of egg white proteins

Allergy, Asthma and Immunology Research

Volumn 5, Issue 1, 2013, Pages 42-47

  Shin, Meeyong ^a   Lee, Jeongok ^b   Ahn, Kangmo ^b   Lee, Sang Il ^b   Han, Youngshin ^b  

^a Soonchunhyang University College of Medicine   (South Korea)

^b Sungkyunkwan University School of Medicine   (South Korea)

Author keywords

Egg white; Hot temperature; Ovomucoid; Wheat flour

Indexed keywords

EGG WHITE; IMMUNOGLOBULIN E; OVALBUMIN; OVOMUCOID;

ANTIGENICITY; ARTICLE; CHILD; CLINICAL ARTICLE; EGG ALLERGY; ENZYME LINKED IMMUNOSORBENT ASSAY; FLOUR; HEAT TREATMENT; HUMAN; IMMUNOBLOTTING; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRESCHOOL CHILD; WHEAT; WHEAT FLOUR;

EID: 84876476740     PISSN: 20927355     EISSN: 20927363     Source Type: Journal    
DOI: 10.4168/aair.2013.5.1.42     Document Type: Article

References (24)

1. Bock SA, Atkins FM. Patterns of food hypersensitivity during sixteen years of double-blind, placebo-controlled food challenges. J Pediatr 1990;117:561-7.
2. Boyano-Martínez T, García-Ara C, Díaz-Pena JM, Martín-Esteban M. Prediction of tolerance on the basis of quantification of egg white-specific IgE antibodies in children with egg allergy. J Allergy Clin Immunol 2002;110:304-9.
3. Eggesbø M, Botten G, Halvorsen R, Magnus P. The prevalence of allergy to egg: a population-based study in young children. Allergy 2001;56:403-11.
4. Sicherer SH, Sampson HA. 9. Food allergy. J Allergy Clin Immunol 2006;117:S470-5.
5. Niggemann B, Sielaff B, Beyer K, Binder C, Wahn U. Outcome of double-blind, placebo-controlled food challenge tests in 107 children with atopic dermatitis. Clin Exp Allergy 1999;29:91-6.
6. Sampson HA, McCaskill CC. Food hypersensitivity and atopic dermatitis: evaluation of 113 patients. J Pediatr 1985;107:669-75.
7. Jung JA, Lee JS, Lee SI. Serum specific IgE to egg White, cow's milk, soybean in the children with atopic dermatitis. Pediatr Allergy Respir Dis 2003;13:255-62.
8. Wood RA. The natural history of food allergy. Pediatrics 2003;111:1631-7.
9. Savage JH, Matsui EC, Skripak JM, Wood RA. The natural history of egg allergy. J Allergy Clin Immunol 2007;120:1413-7.
10. Coombs RR, McLaughlan P. Allergenicity of food proteins and its possible modification. Ann Allergy 1984;53:592-6.
11. Davis PJ, Williams SC. Protein modification by thermal processing. Allergy 1998;53:102-5.
12. Mine Y, Zhang JW. Comparative studies on antigenicity and allergenicity of native and denatured egg white proteins. J Agric Food Chem 2002;50:2679-83.
13. Peng HJ, Chang ZN, Tsai LC, Su SN, Shen HD, Chang CH. Heat denaturation of egg-white proteins abrogates the induction of oral tolerance of specific Th2 immune responses in mice. Scand J Immunol 1998;48:491-6.
14. Takagi K, Teshima R, Okunuki H, Sawada J. Comparative study of in vitro digestibility of food proteins and effect of preheating on the digestion. Biol Pharm Bull 2003;26:969-73.
15. Bernhisel-Broadbent J, Dintzis HM, Dintzis RZ, Sampson HA. Allergenicity and antigenicity of chicken egg ovomucoid (Gal d III) compared with ovalbumin (Gal d I) in children with egg allergy and in mice. J Allergy Clin Immunol 1994;93:1047-59.
16. Urisu A, Ando H, Morita Y, Wada E, Yasaki T, Yamada K, Komada K, Torii S, Goto M, Wakamatsu T. Allergenic activity of heated and ovomucoid-depleted egg white. J Allergy Clin Immunol 1997;100:171-6.
17. Cooke SK, Sampson HA. Allergenic properties of ovomucoid in man. J Immunol 1997;159:2026-32.
18. Kato Y, Watanabe H, Matsuda T. Ovomucoid rendered insoluble by heating with wheat gluten but not with milk casein. Biosci Biotechnol Biochem 2000;64:198-201.
19. Shek LP, Soderstrom L, Ahlstedt S, Beyer K, Sampson HA. Determination of food specific IgE levels over time can predict the development of tolerance in cow's milk and hen's egg allergy. J Allergy Clin Immunol 2004;114:387-91.
20. Takagi K, Teshima R, Okunuki H, Itoh S, Kawasaki N, Kawanishi T, Hayakawa T, Kohno Y, Urisu A, Sawada J. Kinetic analysis of pepsin digestion of chicken egg white ovomucoid and allergenic potential of pepsin fragments. Int Arch Allergy Immunol 2005;136:23-32.
21. Thomas K, Herouet-Guicheney C, Ladics G, Bannon G, Cockburn A, Crevel R, Fitzpatrick J, Mills C, Privalle L, Vieths S. Evaluating the effect of food processing on the potential human allergenicity of novel proteins: international workshop report. Food Chem Toxicol 2007;45:1116-22.
22. Nowak-Wegrzyn A, Fiocchi A. Rare, medium, or well done? The effect of heating and food matrix on food protein allergenicity. Curr Opin Allergy Clin Immunol 2009;9:234-7.
23. Kato Y, Oozawa E, Matsuda T. Decrease in antigenic and allergenic potentials of ovomucoid by heating in the presence of wheat flour: dependence on wheat variety and intermolecular disulfide bridges. J Agric Food Chem 2001;49:3661-5.
24. Lemon-Mulé H, Sampson HA, Sicherer SH, Shreffler WG, Noone S, Nowak-Wegrzyn A. Immunologic changes in children with egg allergy ingesting extensively heated egg. J Allergy Clin Immunol 2008;122:977-83.e1.