PMID- 23349099
OWN - NLM
STAT- MEDLINE
DCOM- 20131223
LR  - 20211021
IS  - 1613-4133 (Electronic)
IS  - 1613-4125 (Print)
IS  - 1613-4125 (Linking)
VI  - 57
IP  - 3
DP  - 2013 Mar
TI  - Glutathione exposes sequential IgE-epitopes in ovomucoid relevant in persistent 
      egg allergy.
PG  - 536-44
LID - 10.1002/mnfr.201200612 [doi]
AB  - SCOPE: Patients with persistent egg allergy have more immunoglobulin E (IgE) 
      against sequential than conformational epitopes of ovomucoid (OVO). Here, we 
      aimed to identify compounds capable to render sequential epitopes in egg. METHODS 
      AND RESULTS: Glutathione was used for in vitro reduction of OVO and circular 
      dichroism analyses were performed. Glutathione reduced OVO in a 
      concentration-dependent manner. Egg white was analyzed for reduced proteins with 
      a thiol probe and by MALDI-TOF/TOF. In unprocessed total egg white, several 
      reduced proteins were detected by the thiol probe, among them reduced ovalbumin 
      could be confirmed with MS analyses. Egg-allergics or sensitized controls were 
      tested serologically (n = 19) for IgE against native and reduced OVO and in skin 
      prick tests (n = 9). More patients had IgE against reduced than native OVO in 
      Western blots. In skin prick test, five out of seven persistent egg-allergics and 
      none of the controls reacted with reduced OVO. CONCLUSION: Reduced egg proteins 
      are present in natural egg white. Glutathione, which is present in egg and 
      furthermore is used as texture-improving additive in processed food, is capable 
      of reducing OVO. Patients with persistent egg allergy reacted rather to reduce 
      the native OVO. Hence, our data indicate that reduction is a novel natural and 
      processing-associated principle, which contributes to the allergenicity of food.
CI  - (c) 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
FAU - Roth-Walter, Franziska
AU  - Roth-Walter F
AD  - Comparative Medicine, Messerli Research Institute, University of Veterinary 
      Medicine Vienna, Vienna, Medical University of Vienna and University of Vienna, 
      Austria.
FAU - Starkl, Philipp
AU  - Starkl P
FAU - Zuberbier, Torsten
AU  - Zuberbier T
FAU - Hummel, Karin
AU  - Hummel K
FAU - Nobauer, Karin
AU  - Nobauer K
FAU - Razzazi-Fazeli, Ebrahim
AU  - Razzazi-Fazeli E
FAU - Brunner, Richard
AU  - Brunner R
FAU - Pali-Scholl, Isabella
AU  - Pali-Scholl I
FAU - Kinkel, Janis
AU  - Kinkel J
FAU - Felix, Ferdinand
AU  - Felix F
FAU - Jensen-Jarolim, Erika
AU  - Jensen-Jarolim E
FAU - Kinaciyan, Tamar
AU  - Kinaciyan T
LA  - eng
PT  - Controlled Clinical Trial
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20130124
PL  - Germany
TA  - Mol Nutr Food Res
JT  - Molecular nutrition & food research
JID - 101231818
RN  - 0 (Epitopes)
RN  - 37281-36-0 (Ovomucin)
RN  - 37341-29-0 (Immunoglobulin E)
RN  - GAN16C9B8O (Glutathione)
SB  - IM
MH  - Adult
MH  - Aged
MH  - Child
MH  - Circular Dichroism
MH  - Cross Reactions
MH  - Dose-Response Relationship, Drug
MH  - Egg Hypersensitivity/*immunology
MH  - Egg White/chemistry
MH  - Epitopes/*immunology
MH  - Female
MH  - Food Handling/methods
MH  - Glutathione/*pharmacology
MH  - Humans
MH  - Immunoglobulin E/immunology
MH  - Male
MH  - Middle Aged
MH  - Ovomucin/chemistry/*immunology
MH  - Oxidation-Reduction
MH  - Skin Tests
MH  - Young Adult
PMC - PMC6342257
MID - EMS81264
COIS- The authors have declared no conflict of interest.
EDAT- 2013/01/26 06:00
MHDA- 2013/12/24 06:00
PMCR- 2019/01/22
CRDT- 2013/01/26 06:00
PHST- 2012/09/15 00:00 [received]
PHST- 2012/10/30 00:00 [revised]
PHST- 2012/11/13 00:00 [accepted]
PHST- 2013/01/26 06:00 [entrez]
PHST- 2013/01/26 06:00 [pubmed]
PHST- 2013/12/24 06:00 [medline]
PHST- 2019/01/22 00:00 [pmc-release]
AID - 10.1002/mnfr.201200612 [doi]
PST - ppublish
SO  - Mol Nutr Food Res. 2013 Mar;57(3):536-44. doi: 10.1002/mnfr.201200612. Epub 2013 
      Jan 24.