Effects of a high-pressure treatment on bovine gamma globulin and its reduction in allergenicity.
The effects of a high-pressure treatment on the IgE-specific binding activity and structural changes to bovine gamma globulin (BGG), a beef allergen, were investigated. The allergenicity of pressure-treated BGG was also evaluated. We found that the IgE-specific binding activity and allergenicity of BGG were decreased by the high-pressure treatment. Almost no significant change in secondary structure was apparent for pressurized BGG, but a change in the tertiary structure was detected. The decreased IgE-specific binding activity and allergenicity of pressurized BGG were probably due to changes in the tertiary structure caused by pressurization. The results of this study suggest that a high-pressure treatment would be an effective food-processing technique to reduce the allergenicity of BGG.
Yamamoto
Shuhei
S
Food Science Center, Niigata University, Nishi-ku, Nigata, Japan. shuyama@agr.niigata-u.ac.jp
Mikami
Natsuka
N
Matsuno
Masatomo
M
Hara
Takashi
T
Odani
Sumiko
S
Suzuki
Atsushi
A
Nishiumi
Tadayuki
T
D000485:Allergens / Q000276:immunology*; D000818:Animals; D002417:Cattle; D005511:Food Handling / Q000379:methods*; D005512:Food Hypersensitivity / Q000276:immunology* / Q000517:prevention & control; D006801:Humans; D007073:Immunoglobulin E / Q000097:blood / Q000276:immunology*; D008460:Meat; D011312:Pressure; D011485:Protein Binding / Q000276:immunology; D017434:Protein Structure, Tertiary; D005719:gamma-Globulins / Q000276:immunology* / Q000648:ultrastructure
D000485:Allergens; D005719:gamma-Globulins; D007073:Immunoglobulin E