Conformation affects the potential allergenicity of ovalbumin after heating and glycation.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess
; 30(10): 1684-92, 2013.
Article
in En
| MEDLINE
| ID: mdl-23915026
ABSTRACT
Ovalbumin (OVA), one of the major allergens in hen egg white, and has widespread use in experimental models of allergy. The aim of this research was to assess the effect of glycation and heat treatment on the potential allergenicity of OVA prepared from hen egg white. Secondary and tertiary structures of OVA were also characterised to show the relationship between potential allergenicity and the conformation of OVA after heating and glycation. Glycation significantly reduced the potential allergenicity of OVA tested with egg allergy patients' sera, which was caused by conformation changes. An increased IgG reactivity was measured using rabbit anti-OVA and was supposed to be caused by protein unfolding which exposed hidden epitopes. Heating reduced the potential allergenicity of OVA at the expense of increased IgG reactivity. It is suggested that conformational changes of OVA induced by glycation and controlled heating significantly reduced its potential allergenicity.
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Allergens
/
Ovalbumin
/
Avian Proteins
Limits:
Animals
/
Humans
Language:
En
Journal:
Food Addit Contam Part A Chem Anal Control Expo Risk Assess
Journal subject:
CIENCIAS DA NUTRICAO
Year:
2013
Document type:
Article
Affiliation country:
China