title: Effect of acid treatment on allergenicity of peanut and egg.
abstract: BACKGROUND
  Many food experts have studied various treatments or processing techniques in order to develop hypoallergenic foods. In a previous study, acid treatment dramatically mitigated the allergenicity of peanut, especially Ara h 2.
  
  
  RESULTS
  Gel electrophoresis showed that most protein bands of acid-treated peanut were not detected, but protein bands of egg white became weaker and broader by acid treatment. In immunoblotting using a rabbit antibody, the antigenicity against ovalbumin or ovomucoid in acid-treated egg white was decreased but the antigenicity against Ara h 1 or Ara h 2 in peanut treated with pH 2 acetic acid was completely undetected. The allergenicity of ovalbumin and peanut fell significantly to 1/1022and 1/5380, respectively, when measured as IC50in the sample treated with pH 2.0 acetic acid.
  
  
  CONCLUSIONS
  This study showed that acid treatment was more effective in peanut and barely effective in ovomucoid. This may contribute to the development of hypoallergenic food and clinical management of food allergy. © 2016 Society of Chemical Industry.
authors: Environmental Health Center for Atopic Diseases, Samsung Medical Center, Seoul, Korea.
authors: Jeong-Ok
authors: JO
authors: Lee
authors: Department of Food Science and Technology, College of Engineering, Ewha Womans University, Seoul, Korea.
authors: Dongeun
authors: D
authors: Sung
authors: Environmental Health Center for Atopic Diseases, Samsung Medical Center, Seoul, Korea.
authors: Su Hwa
authors: SH
authors: Park
authors: Environmental Health Center for Atopic Diseases, Samsung Medical Center, Seoul, Korea.
authors: Jinyoung
authors: J
authors: Lee
authors: Environmental Health Center for Atopic Diseases, Samsung Medical Center, Seoul, Korea.|Department of Pediatrics, Samsung Medical Center, Sungkyunkwan University School of Medicine, Seoul, Korea.
authors: Jihyun
authors: J
authors: Kim
authors: Research Group of Nutraceuticals for Metabolic Syndrome Division of Functional Food Research, Korea Food Research Institute, Gyeonggi, Korea.|Food Biotechnology Program, Korea University of Science and Technology, Daejeon 305-350, Korea.
authors: Dong-Hwa
authors: DH
authors: Shon
authors: Environmental Health Center for Atopic Diseases, Samsung Medical Center, Seoul, Korea.|Department of Pediatrics, Samsung Medical Center, Sungkyunkwan University School of Medicine, Seoul, Korea.
authors: Kangmo
authors: K
authors: Ahn
authors: Department of Medical Science, Sungkyunkwan University School of Medicine, Seoul, Korea.
authors: Youngshin
authors: Y
authors: Han
mesh_terms: D019342:Acetic Acid / Q000737:chemistry*; D000485:Allergens / Q000737:chemistry* / Q000276:immunology; D000818:Animals; D010367:Arachis / Q000737:chemistry* / Q000276:immunology; D002645:Chickens; D021181:Egg Hypersensitivity / Q000276:immunology; D004529:Egg White / Q000737:chemistry*; D006801:Humans; D010047:Ovalbumin / Q000737:chemistry / Q000276:immunology; D021183:Peanut Hypersensitivity / Q000276:immunology
chemical_list: D000485:Allergens; D010047:Ovalbumin; D019342:Acetic Acid
keywords: acetic acid, IgE; allergenicity; egg; peanut, allergens