Allergy Asthma Immunol Res.  2013 Mar;5(2):96-101. 10.4168/aair.2013.5.2.96.

The Influence of the Time and Temperature of Heat Treatment on the Allergenicity of Egg White Proteins

Affiliations
  • 1Department of Pediatrics, Soonchunhyang University Bucheon Hospital, Soonchunhyang University College of Medicine, Bucheon, Korea.
  • 2Environmental Health Center for Atopic Dermatitis, Samsung Medical Center, Sungkyunkwan University School of Medicine, Seoul, Korea.
  • 3Department of Pediatrics, Samsung Medical Center, Sungkyunkwan University School of Medicine, Seoul, Korea. kmaped@skku.edu

Abstract

PURPOSE
The present study was performed to determine the factor, either duration or the temperature of heat treatment, exerting maximal and significant influence on the composition and allergenicity of egg white (EW) proteins.
METHODS
Raw EW and 4 kinds of heated EW (fried EW, boiled EW for 10 minutes, boiled EW for 30 minutes, and baked EW for 20 minutes at 170degrees C) were prepared, and subsequently protein extraction was carried out. The proteins were separated by SDS-PAGE, and then immunoglobulin E (IgE) immunoblots were performed with the sera of 7 egg-allergic patients. Furthermore, the antigenic activities of ovalbumin (OVA), ovomucoid (OM), and ovotransferrin (OT) in different EW samples were measured by inhibition enzyme-linked Immuno-sorbent assay (ELISA).
RESULTS
In SDS-PAGE analysis, the intensity of the protein band at 45 kD (corresponding to OVA) decreased significantly in boiled EW (30 minutes) and baked EW, but no change was observed in the case of boiled EW for 10 minutes. In IgE immunoblots, the IgE response to 34-50 kD (OM and OVA) in boiled EW for 30 minutes decreased significantly, when compared with raw EW and other heated EWs. In inhibition ELISA, a significant decrease in the OVA antigenic activity was observed in boiled EW for 30 minutes amongst other heated EW samples. However, OM antigenic activity in all kinds of heated EW including boiled EW for 30 minutes did not reduce after heat treatment. The OT antigenic activity nearly disappeared in heated EWs except in the case of boiled EW for 10 minutes.
CONCLUSIONS
Amongst 4 kinds of heated EWs, the boiled EW for 30 minutes showed the most significant changes both in composition and reduction in allergenicity. Our results revealed that the duration of heat treatment had more influence on the composition and allergenicity of EW proteins than the temperature.

Keyword

Egg allergy; egg white; heat treatment; ovomucoid

MeSH Terms

Conalbumin
Egg Hypersensitivity
Egg Proteins
Egg White
Electrophoresis, Polyacrylamide Gel
Enzyme-Linked Immunosorbent Assay
Hot Temperature
Humans
Immunoglobulin E
Immunoglobulins
Ovalbumin
Ovomucin
Ovum
Proteins
Conalbumin
Egg Proteins
Immunoglobulin E
Immunoglobulins
Ovalbumin
Ovomucin
Proteins

Figure

  • Fig. 1 SDS-PAGE analysis of raw and heated EWs. Lane 1: raw egg white (EW), lane 2: fried EW, lane 3: boiled EW for 10 min, lane 4: boiled EW for 30 min, lane 5: baked EW for 20 min at 170℃. OT, ovotransferrin; OVA, ovalbumin; OM, ovomucoid.

  • Fig. 2 IgE Immunoblots against egg white (EW) proteins extracted from raw EW and heated EWs with the sera of 7 egg-allergic patients. The IgE response to 34-50 kD (overlapped band of ovomucoid and ovalbumin of boiled EW (30 min) decreased significantly, compared with raw EW and other heated EWs. Lane 1: raw EW, lane 2: fried EW, lane 3: boiled EW for 10 min, lane 4: boiled EW for 30 min, lane 5: baked EW at 170℃ for 20 min.

  • Fig. 3 Enzyme-linked Immuno-sorbent assay inhibition analysis for detecting changes in the antigenic activity of ovalbumin (OVA), ovomucoid (OM) and ovotransferrin in raw, fried, boiled (10 and 30 min), and baked EW samples using pooled sera of 7 egg-allergic patients. OVA antigenic activity mostly decreased in boiled EW (30 min) amongst the other heated EW samples. Nevertheless, no reduction in OM antigenic activity in all kinds of heated EW samples including boiled EW (30 min) was observed after heat treatment.


Cited by  1 articles

Update on egg allergy in children
Meeyong Shin
Allergy Asthma Respir Dis. 2015;3(1):15-21.    doi: 10.4168/aard.2015.3.1.15.


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