title: Immunochemical detection of egg-white antigens and allergens in meat products.
abstract: BACKGROUND
  The purpose of this study was to detect antigens and allergens in egg-white byproduct ingredients and after their incorporation in processed pork meat pastes. Commercially prepared foods may have potentially allergenic ingredients (egg, milk, soybean, wheat, and peanut) added in processing. Since allergic patients may react to unidentified ingredients, it is important to assess the allergenic potency of these food proteins added during processing. Egg white was chosen as an experimental model, since egg is one of the most prevalent allergens in food hypersensitivity.
  
  
  METHODS
  Experimental pork meat pastes containing egg white underwent pasteurization and sterilization. Ingredients derived from egg-white or paste extracts were isoelectrofocused and then blotted onto cyanogen bromide-activated nitrocellulose membranes. Egg-white antigens were identified in ingredients and in meat products with rabbit anti-egg-white antiserum by isoelectric focusing immunoblotting. Allergens were identified with sera from sensitized patients. A sensitive ELISA test was developed to detect egg-white proteins in raw, pasteurized, and sterilized meat products.
  
  
  RESULTS
  Antigens and allergens in four egg-white byproducts were detected. Egg-white antigens were detectable in all ingredients and meat pastes by ELISA. Allergens were detected in ingredients and in raw and pasteurized products by immunoprint techniques and ELISA.
  
  
  CONCLUSIONS
  Masked egg-white allergens are recognized by human serum IgE after pasteurization. Egg-white antigens are detectable in sterilized meat by ELISA techniques. Ingestion of processed foods could entail a risk of allergic reactions for sensitized consumers.
authors.affiliation: CTSCCV, Maisons-Alfort, France.
authors.forename: V
authors.initials: V
authors.lastname: Leduc
authors.forename: C
authors.initials: C
authors.lastname: Demeulemester
authors.forename: B
authors.initials: B
authors.lastname: Polack
authors.forename: C
authors.initials: C
authors.lastname: Guizard
authors.forename: L
authors.initials: L
authors.lastname: Le Guern
authors.forename: G
authors.initials: G
authors.lastname: Peltre
mesh_terms: D000485:Allergens / Q000032:analysis*; D000818:Animals; D000941:Antigens / Q000032:analysis*; D004527:Egg Proteins / Q000737:chemistry; D004529:Egg White / Q000032:analysis*; D004797:Enzyme-Linked Immunosorbent Assay; D005512:Food Hypersensitivity; D006801:Humans; D015151:Immunoblotting; D007525:Isoelectric Focusing; D008461:Meat Products / Q000032:analysis*; D011817:Rabbits; D013552:Swine
chemical_list: D000485:Allergens; D000941:Antigens; D004527:Egg Proteins