PMID- 38374627
OWN - NLM
STAT- MEDLINE
DCOM- 20240221
LR  - 20240222
IS  - 1598-6357 (Electronic)
IS  - 1011-8934 (Print)
IS  - 1011-8934 (Linking)
VI  - 39
IP  - 6
DP  - 2024 Feb 19
TI  - Variation in the Allergenicity of Scrambled, Boiled, Short-Baked and Long-Baked 
      Egg White Proteins.
PG  - e54
LID - 10.3346/jkms.2024.39.e54 [doi]
LID - e54
AB  - BACKGROUND: Hen's egg white (HEW) is the most common cause of food allergy in 
      children which induces mild to fatal reactions. The consultation for a proper 
      restriction is important in HEW allergy. We aimed to identify the changes in HEW 
      allergenicity using diverse cooking methods commonly used in Korean dishes. 
      METHODS: Crude extract of raw and 4 types of cooked HEW extracts were produced 
      and used for sodium dodecyl-sulfate polyacrylamide gel electrophoresis 
      (SDS-PAGE), enzyme-linked immunosorbent assay (ELISA), and ELISA inhibition 
      assays using 45 serum samples from HEW allergic and tolerant children. Extracts 
      were prepared; scrambled without oil for 20-30 seconds in frying pan without oil, 
      boiled at 100 degrees C for 15 minutes, short-baked at 180 degrees C for 20 minutes, and 
      long-baked at 45 degrees C for 12 hours with a gradual increase in temperature up to 
      110 degrees C for additional 12 hours, respectively. RESULTS: In SDS-PAGE, the intensity 
      of bands of 50-54 kDa decreased by boiling and baking. All bands almost 
      disappeared in long-baked eggs. The intensity of the ovalbumin (OVA) 
      immunoglobulin E (IgE) bands did not change after scrambling; however, an evident 
      decrease was observed in boiled egg white (EW). In contrast, ovomucoid (OM) IgE 
      bands were darker and wider after scrambling and boiling. The IgE binding 
      reactivity to all EW allergens were weakened in short-baked EW and considerably 
      diminished in long-baked EW. In individual ELISA analysis using OVA(+)OM(+) serum 
      samples, the median of specific IgE optical density values was 0.435 in raw EW, 
      0.476 in scrambled EW, and 0.487 in boiled EW. Conversely, it was significantly 
      decreased in short-baked (0.406) and long-baked EW (0.012). Significant 
      inhibition was observed by four inhibitors such as raw, scrambled, boiled and 
      short-baked HEW, but there was no significant inhibition by long-baked HEW 
      (IC(50) > 100 mg/mL). CONCLUSION: We identified minimally reduced allergenicity 
      in scrambled EW and extensively decreased allergenicity in long-baked EW 
      comparing to boiled and short-baked EW as well as raw EW. By applying the results 
      of this study, we would be able to provide safer dietary guidence with higher 
      quality to egg allergic children.
CI  - (c) 2024 The Korean Academy of Medical Sciences.
FAU - Gantulga, Purevsan
AU  - Gantulga P
AUID- ORCID: 0000-0003-3562-270X
AD  - Department of Pediatrics, Ajou University School of Medicine, Suwon, Korea.
AD  - Department of Medical Sciences, Graduate School of Medicine, Ajou University, 
      Suwon, Korea.
FAU - Lee, Jeongmin
AU  - Lee J
AUID- ORCID: 0000-0002-1672-7445
AD  - Department of Pediatrics, Yonsei University Wonju College of Medicine, Wonju, 
      Korea.
FAU - Jeong, Kyunguk
AU  - Jeong K
AUID- ORCID: 0000-0002-1261-4507
AD  - Department of Pediatrics, Ajou University School of Medicine, Suwon, Korea.
FAU - Jeon, Se-Ah
AU  - Jeon SA
AUID- ORCID: 0000-0002-8955-7440
AD  - Department of Pediatrics, Ajou University School of Medicine, Suwon, Korea.
FAU - Lee, Sooyoung
AU  - Lee S
AUID- ORCID: 0000-0003-1734-4101
AD  - Department of Pediatrics, Ajou University School of Medicine, Suwon, Korea. 
      jsjs87@ajou.ac.kr.
LA  - eng
PT  - Journal Article
DEP - 20240219
PL  - Korea (South)
TA  - J Korean Med Sci
JT  - Journal of Korean medical science
JID - 8703518
RN  - 0 (Allergens)
RN  - 0 (Egg Proteins)
RN  - 9006-59-1 (Ovalbumin)
RN  - 37341-29-0 (Immunoglobulin E)
SB  - IM
MH  - Child
MH  - Humans
MH  - Female
MH  - Animals
MH  - *Egg Hypersensitivity
MH  - Allergens/analysis
MH  - Chickens
MH  - Egg Proteins
MH  - Ovalbumin
MH  - Immunoglobulin E
PMC - PMC10876437
OTO - NOTNLM
OT  - Allergenicity
OT  - Cooking
OT  - Egg White Proteins
OT  - Food Allergy
COIS- The authors have no potential conflicts of interest to disclose.
EDAT- 2024/02/20 11:51
MHDA- 2024/02/21 11:22
PMCR- 2024/02/19
CRDT- 2024/02/20 02:10
PHST- 2023/08/17 00:00 [received]
PHST- 2023/12/07 00:00 [accepted]
PHST- 2024/02/21 11:22 [medline]
PHST- 2024/02/20 11:51 [pubmed]
PHST- 2024/02/20 02:10 [entrez]
PHST- 2024/02/19 00:00 [pmc-release]
AID - 39.e54 [pii]
AID - 10.3346/jkms.2024.39.e54 [doi]
PST - epublish
SO  - J Korean Med Sci. 2024 Feb 19;39(6):e54. doi: 10.3346/jkms.2024.39.e54.