PMID- 23450247
OWN - NLM
STAT- PubMed-not-MEDLINE
DCOM- 20130304
LR  - 20211021
IS  - 2092-7355 (Print)
IS  - 2092-7363 (Electronic)
IS  - 2092-7355 (Linking)
VI  - 5
IP  - 2
DP  - 2013 Mar
TI  - The influence of the time and temperature of heat treatment on the allergenicity 
      of egg white proteins.
PG  - 96-101
LID - 10.4168/aair.2013.5.2.96 [doi]
AB  - PURPOSE: The present study was performed to determine the factor, either duration 
      or the temperature of heat treatment, exerting maximal and significant influence 
      on the composition and allergenicity of egg white (EW) proteins. METHODS: Raw EW 
      and 4 kinds of heated EW (fried EW, boiled EW for 10 minutes, boiled EW for 30 
      minutes, and baked EW for 20 minutes at 170℃) were prepared, and subsequently 
      protein extraction was carried out. The proteins were separated by SDS-PAGE, and 
      then immunoglobulin E (IgE) immunoblots were performed with the sera of 7 
      egg-allergic patients. Furthermore, the antigenic activities of ovalbumin (OVA), 
      ovomucoid (OM), and ovotransferrin (OT) in different EW samples were measured by 
      inhibition enzyme-linked Immuno-sorbent assay (ELISA). RESULTS: In SDS-PAGE 
      analysis, the intensity of the protein band at 45 kD (corresponding to OVA) 
      decreased significantly in boiled EW (30 minutes) and baked EW, but no change was 
      observed in the case of boiled EW for 10 minutes. In IgE immunoblots, the IgE 
      response to 34-50 kD (OM and OVA) in boiled EW for 30 minutes decreased 
      significantly, when compared with raw EW and other heated EWs. In inhibition 
      ELISA, a significant decrease in the OVA antigenic activity was observed in 
      boiled EW for 30 minutes amongst other heated EW samples. However, OM antigenic 
      activity in all kinds of heated EW including boiled EW for 30 minutes did not 
      reduce after heat treatment. The OT antigenic activity nearly disappeared in 
      heated EWs except in the case of boiled EW for 10 minutes. CONCLUSIONS: Amongst 4 
      kinds of heated EWs, the boiled EW for 30 minutes showed the most significant 
      changes both in composition and reduction in allergenicity. Our results revealed 
      that the duration of heat treatment had more influence on the composition and 
      allergenicity of EW proteins than the temperature.
FAU - Shin, Meeyong
AU  - Shin M
AD  - Department of Pediatrics, Soonchunhyang University Bucheon Hospital, 
      Soonchunhyang University College of Medicine, Bucheon, Korea.
FAU - Han, Youngshin
AU  - Han Y
FAU - Ahn, Kangmo
AU  - Ahn K
LA  - eng
PT  - Journal Article
DEP - 20121102
PL  - Korea (South)
TA  - Allergy Asthma Immunol Res
JT  - Allergy, asthma & immunology research
JID - 101518382
PMC - PMC3579098
OTO - NOTNLM
OT  - Egg allergy
OT  - egg white
OT  - heat treatment
OT  - ovomucoid
COIS- There are no financial or other issues that might lead to conflict of interest.
EDAT- 2013/03/02 06:00
MHDA- 2013/03/02 06:01
PMCR- 2013/03/01
CRDT- 2013/03/02 06:00
PHST- 2012/07/27 00:00 [received]
PHST- 2012/08/24 00:00 [revised]
PHST- 2012/09/17 00:00 [accepted]
PHST- 2013/03/02 06:00 [entrez]
PHST- 2013/03/02 06:00 [pubmed]
PHST- 2013/03/02 06:01 [medline]
PHST- 2013/03/01 00:00 [pmc-release]
AID - 10.4168/aair.2013.5.2.96 [doi]
PST - ppublish
SO  - Allergy Asthma Immunol Res. 2013 Mar;5(2):96-101. doi: 10.4168/aair.2013.5.2.96. 
      Epub 2012 Nov 2.