In vitro determination of the allergenic potential of technologically altered hen's egg.
Hen's egg allergy represents one of the most common and severe IgE-mediated reactions to food in infants and young children. It persists, however, in many cases also lifelong. Therefore, the aim of this study was the detailed analysis of a technological process used to reduce the allergenic potential of hen's egg. The investigation focused on the pasteurized egg as starting material, intermediate, and final products of a nine-step manufacturing process performed for use of eggs in convenience products appropriate for allergic individuals. The steps consisted of a combination of various heat treatments and enzymatic hydrolyses. The alterations were controlled by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), immunoblotting, enzyme allergosorbent test (EAST) inhibition, and mass spectrometry. Thereby it could be demonstrated that the allergenic potential of the raw material was reduced from step to step, and despite the known stability against heat and proteolysis of certain egg proteins, the total allergenic potential was finally below 1/100 that of the starting material without a significant change in texture and flavor as evaluated in various products.
Hildebrandt
Sabine
S
Food Chemistry, Faculty of Mathematics, Informatics and Natural Sciences, University of Hamburg, Grindelallee 117, D-20146 Hamburg, Germany.
Kratzin
Hartmut D
HD
Schaller
Raphaël
R
Fritsché
Rodolphe
R
Steinhart
Hans
H
Paschke
Angelika
A
D000818:Animals; D002645:Chickens; D021181:Egg Hypersensitivity / Q000517:prevention & control*; D015387:Egg Proteins, Dietary / Q000009:adverse effects / Q000276:immunology* / Q000302:isolation & purification / Q000378:metabolism*; D004531:Eggs; D015180:Electrophoresis, Gel, Two-Dimensional; D004591:Electrophoresis, Polyacrylamide Gel; D005511:Food Handling / Q000379:methods*; D006801:Humans; D006868:Hydrolysis; D015151:Immunoblotting; D013058:Mass Spectrometry; D011489:Protein Denaturation
D015387:Egg Proteins, Dietary