59D-27 |
Reduction of the allergenicity of egg white by NaOH and heat treatment when evaluated in orally sensitized mice |
J. H. RYU1, J. M. Lee1, H. K. Kim2, and D. H. Shon2. (1) Dept. of Food & Nutrition, Ewha Woman's Univ., 11-1 Daehyun-Dong, Seodaemun-Gu, Seoul, 120-750, South Korea, (2) Korea Food Research Institute, 46-1, Backhyun-Dong, Bundang-Gu, Songnam, 463-420, South Korea
Egg white(EW) is one of the most common foods to induce hypersensitivity in infants and children. Our objective was to reduce the allergenicity of EW by the treatment of NaOH and heat, and to evaluate the allergenicity of the treated EW in murine model. EW was treated with NaOH(0.3% or 1% (w/v)), followed by heating at 70oC for 15min. C3H/HeJ mice were orally sensitized with raw EW(10mg: low dose or 50mg: high dose) and cholera toxin(10ug) per head at 0, 1, 3, and 4 week. Six weeks after the initial sensitization, mice were challenged orally by raw EW or the treated EW. Anaphylactic symptoms were evaluated by using a 6-step scoring system(0~5). Competitive indirect ELISA(ciELISA) was also performed to evaluate the allergenicity of the treated EW. When mice were challenged with raw EW, the mean score of anaphylaxis in mice sensitized with 10mg or 50mg EW was 2.0 or 1.7 respectively. When challenged by the treated EW, the mean score of anaphylaxis in mice sensitized with low or high dose was 0.13 ~ 0.25. In ciELISA, the allergenicity of the treated EW was found to be lower than 1/10,000 as compared to that of raw EW. Therefore, in this study, the results of murine model were in good correspondence with those of ciELISA. Allergenicity of egg white can be reduced effectively by NaOH and heat treatment. Animal model of food-induced anaphylaxis would facilitate attempts to develop the hypoallergenic food.
Session 59D, Food Chemistry: Proteins and Physicochemical Properties
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