Changes in the antigenicity and allergenicity of ovalbumin in chicken egg white by N-acetylglucosaminidase.
Food Chem
; 217: 342-345, 2017 Feb 15.
Article
em En
| MEDLINE
| ID: mdl-27664643
ABSTRACT
Ovalbumin (OVA), an (hen) egg allergen, is one of the most abundant glycoprotein allergens associated with IgE-mediated hypersensitivity through the T-helper type 2 immune response. The effect of deglycosylation of the N-terminal glycan in OVA on allergenicity and antigenicity after N-acetylglucosaminidase treatment was studied. N-acetylglucosaminidase-treated OVA (N-OVA) evaluated using an enzyme-linked immunosorbent assay, respectively. N-OVA significantly (p<0.05) OVA-specific IgE and histamine levels. In addition, N-OVA decreased the antigenicity of OVA 1000-fold. These results suggest that the degree of allergenicity and antigenicity reduced with deglycosylation of N-terminal glycan in OVA.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Acetilglucosaminidase
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Alérgenos
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Ovalbumina
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Clara de Ovo
Limite:
Animals
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Child, preschool
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Female
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Humans
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Infant
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Male
Idioma:
En
Ano de publicação:
2017
Tipo de documento:
Article