scholarly journals In Vitro Determination of the Allergenic Potential of Egg White in Processed Meat

2010 ◽  
Vol 2010 ◽  
pp. 1-5 ◽  
Author(s):  
Sabine Hildebrandt ◽  
Larsen Schütte ◽  
Stefan Stoyanov ◽  
Günther Hammer ◽  
Hans Steinhart ◽  
...  
Keyword(s):  
High Pressure ◽  
Binding Capacity ◽  
Synergistic Effects ◽  
Specific Ige ◽  
Egg White ◽  
Processed Meat ◽  
Ige Binding ◽  
Allergenic Potential ◽  
Hen’S Egg

Hen's egg white has been reported as a causative agent of allergic reactions, with ovalbumin, conalbumin, ovomucoid, and lysozyme being the major allergens. However, little is known about the effects of processing with heat and high pressure on the allergenicity of egg white proteins as ingredients in meat. For this purpose, the allergenic characteristics of such treated preparations were studied. The IgE-binding capacity was analyzed by EAST inhibition in raw and processed meat preparations using sera from patients with hen's egg specific IgE. Increasing heat treatment as well as the application of high pressure decreased IgE binding, which is a measure of allergenic potential. The combined application of heat (70∘C) and high pressure had synergistic effects in reducing the allergenic potential nearly twice as the sum of the single treatments conducted separately.

In Vitro Determination of the Allergenic Potential of Technologically Altered Hen’s Egg

2008 ◽  
Vol 56 (5) ◽  
pp. 1727-1733 ◽  
Author(s):  
Sabine Hildebrandt ◽  
Hartmut D. Kratzin ◽  
Raphaël Schaller ◽  
Rodolphe Fritsché ◽  
Hans Steinhart ◽  
...  
Keyword(s):  
Allergenic Potential ◽  
Hen’S Egg

scholarly journals Allergenic Characterization of New Mutant Forms of Pru p 3 as New Immunotherapy Vaccines

2013 ◽  
Vol 2013 ◽  
pp. 1-12 ◽  
Author(s):  
C. Gómez-Casado ◽  
M. Garrido-Arandia ◽  
P. Gamboa ◽  
N. Blanca-López ◽  
G. Canto ◽  
...  
Keyword(s):  
Food Allergy ◽  
Ex Vivo ◽  
Binding Capacity ◽  
Cross Reactivity ◽  
T Cell Epitopes ◽  
Native Form ◽  
Ige Binding ◽  
Pru P 3

Nowadays, treatment of food allergy only considered the avoidance of the specific food. However, the possibility of cross-reactivity makes this practice not very effective. Immunotherapy may exhibit as a good alternative to food allergy treatment. The use of hypoallergenic molecules with reduced IgE binding capacity but with ability to stimulate the immune system is a promising tool which could be developed for immunotherapy. In this study, three mutants of Pru p 3, the principal allergen of peach, were produced based on the described mimotope and T cell epitopes, by changing the specific residues to alanine, named asPru p 3.01, Pru p 3.02, andPru p 3.03.Pru p 3.01showed very similar allergenic activity as the wild type byin vitroassays. However,Pru p 3.02andPru p 3.03presented reduced IgE binding with respect to the native form, byin vitro,ex vivo,and in vivo assays. In addition,Pru p 3.03had affected the IgG4 binding capacity and presented a random circular dichroism, which was reflected in the nonrecognition by specific antibodies anti-Pru p 3. Nevertheless, bothPru p 3.02andPru p 3.03maintained the binding to IgG1 and their ability to activate T lymphocytes. Thus,Pru p 3.02andPru p 3.03could be good candidates for potential immunotherapy in peach-allergic patients.

scholarly journals Expression of Zm13, a pollen specific maize protein, in Escherichia coli reveals IgE-binding capacity and allergenic potential

FEBS Letters ◽  
1996 ◽  
Vol 381 (3) ◽  
pp. 217-221 ◽  
Author(s):  
Susanne Heiss ◽  
Sabine Flicker ◽  
Douglas A. Hamilton ◽  
Dietrich Kraft ◽  
Joseph P. Mascarenhas ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Binding Capacity ◽  
Ige Binding ◽  
Allergenic Potential ◽  
Maize Protein

scholarly journals Hen’s egg allergy: an update

2018 ◽  
Vol 17 (2) ◽  
pp. 156-166
Author(s):  
M. M. Fedotova ◽  
O. S. Fedorova ◽  
U. V. Konovalova ◽  
E. M. Kamaltynova ◽  
T. A. Nagaeva ◽  
...  
Keyword(s):  
Clinical Presentation ◽  
Binding Capacity ◽  
Clinical Manifestations ◽  
Cross Reactivity ◽  
Current Data ◽  
Egg Allergy ◽  
Ige Binding ◽  
Hen’S Egg ◽  
Allergenic Proteins ◽  
Common Problems

Hen’s egg allergy is one of the most common problems in pediatrics. This pathology is associated with severe clinical manifestations, often with a risk of anaphylactic reactions. This review presents current data on the epidemiology and clinical presentation, as well as aspects of the natural history and management of hen’s egg allergy. The paper will provide data on allergenic proteins of hen’s egg, including data on structure, physicochemical properties, IgE-binding capacity, and cross-reactivity. Finally, practical information about egg allergy and immunization will be presented.

Effect of acid and in vitro digestion on conformation and IgE-binding capacity of major oyster allergen Cra g 1 (tropomyosin)

2020 ◽  
Vol 48 (1) ◽  
pp. 26-33
Author(s):  
Jiangtao Zhang ◽  
Wenying Liu ◽  
Lei Fang ◽  
Ruizeng Gu ◽  
Jun Lu ◽  
...  
Keyword(s):  
Binding Capacity ◽  
In Vitro Digestion ◽  
Ige Binding

IgE binding capacity of apple allergens preserved after high pressure treatment

2009 ◽  
Vol 29 (4) ◽  
pp. 705-712 ◽  
Author(s):  
Avelina Fernández ◽  
Peter Butz ◽  
Bernhard Tauscher
Keyword(s):  
High Pressure ◽  
Binding Capacity ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Ige Binding

scholarly journals In vitro digestions and IgE binding of proteins from white and whole hen’s egg

2011 ◽  
Vol 1 (S1) ◽  
Author(s):  
Gustavo Martos ◽  
Rosina López-Fandiño ◽  
Elena Molina
Keyword(s):  
Ige Binding ◽  
Hen’S Egg
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