title: Hydrolysed egg displays strong decrease in allergenicity and is well tolerated by egg-allergic patients.
abstract: Food allergies are believed to be on the rise, and currently, management relies on the avoidance of the food. Hen's egg allergy is after cow's milk allergy the most common food allergy; eggs are used in many food products and thus difficult to avoid. A technological process using a combination of enzymatic hydrolysis and heat treatment was designed to produce modified hen's egg with reduced allergenic potential. Biochemical (SDS-PAGE, Size exclusion chromatography and LC-MS/MS) and immunological (ELISA, immunoblot, RBL-assays, animal model) analysis showed a clear decrease in intact proteins as well as a strong decrease of allergenicity. In a clinical study, 22 of the 24 patients with a confirmed egg allergy who underwent a double-blind food challenge with the hydrolysed egg remained completely free of symptoms. Hydrolysed egg products may be beneficial as low-allergenic foods for egg-allergic patients to extent their diet.
authors.affiliation: Allergy Unit, Department of Dermatology, University Hospital, Zürich, Switzerland.
authors.forename: B K
authors.initials: BK
authors.lastname: Ballmer-Weber
authors.affiliation: Department of Dermatology and Allergy Biederstein, Technische Universität München, Munich, Germany.
authors.forename: K
authors.initials: K
authors.lastname: Brockow
authors.affiliation: Pediatric Hospital Bambino Gesù, Vatican City, Italy.
authors.forename: A
authors.initials: A
authors.lastname: Fiocchi
authors.affiliation: Allergy Unit, Department of Dermatology, University Hospital, Zürich, Switzerland.
authors.forename: B
authors.initials: B
authors.lastname: Theler
authors.affiliation: Paul-Ehrlich-Institut, Langen, Germany.
authors.forename: L
authors.initials: L
authors.lastname: Vogel
authors.affiliation: Department of Dermatology and Allergy Biederstein, Technische Universität München, Munich, Germany.|Christine Kühne Center for Allergy Research and Education CK-CARE, Hochgebirgsklinik, Davos, Switzerland.
authors.forename: J
authors.initials: J
authors.lastname: Ring
authors.affiliation: Department of Pediatrics, Medical University of Vienna, Vienna, Austria.
authors.forename: Z
authors.initials: Z
authors.lastname: Szépfalusi
authors.affiliation: Pediatric Hospital Bambino Gesù, Vatican City, Italy.
authors.forename: O
authors.initials: O
authors.lastname: Mazzina
authors.affiliation: Nestlé Research Center, Lausanne, Switzerland.
authors.forename: R
authors.initials: R
authors.lastname: Schaller
authors.affiliation: Nestlé Research Center, Lausanne, Switzerland.
authors.forename: R
authors.initials: R
authors.lastname: Fritsché
authors.affiliation: Nestlé Research Center, Lausanne, Switzerland.
authors.forename: Y M
authors.initials: YM
authors.lastname: Vissers
authors.affiliation: Nestlé Research Center, Lausanne, Switzerland.
authors.forename: S
authors.initials: S
authors.lastname: Nutten
mesh_terms: D000485:Allergens / Q000276:immunology*; D000818:Animals; D000918:Antibody Specificity / Q000276:immunology; D002645:Chickens; D002675:Child, Preschool; D004195:Disease Models, Animal; D021181:Egg Hypersensitivity / Q000276:immunology*; D004527:Egg Proteins / Q000009:adverse effects* / Q000737:chemistry; D004531:Eggs / Q000009:adverse effects*; D005260:Female; D006801:Humans; D006868:Hydrolysis; D007108:Immune Tolerance; D007073:Immunoglobulin E / Q000276:immunology; D007223:Infant; D008297:Male; D009113:Muramidase / Q000737:chemistry; D051381:Rats
chemical_list: D000485:Allergens; D004527:Egg Proteins; D007073:Immunoglobulin E; D009113:Muramidase
keywords: allergenicity; egg; food allergy; hydrolysed proteins; hypoallergenic