Authors: Lee J-W.¹; Kim J-H.¹; Yook H-S.¹; Kang K-O.²; Lee S-Y.³; Hwang H-J.⁴; Byun M-W.¹

Source: Journal of Food Protection®, Volume 64, Number 2, 1 February 2001 , pp. 272-276(5)

Publisher: International Association for Food Protection

Abstract:

This study was carried out to evaluate the application of food irradiation technology as a method for reducing milk allergies. Bovine -casein (ACA) and -lactoglobulin (BLG) were used as milk proteins. Using milk-hypersensitive patients' immunoglobulin E (IgE) and rabbit IgGs individually produced to ACA and BLG, the changes of allergenicity and antigenicity of irradiated proteins were observed by competitive indirect enzyme-linked immunosorbent assay. Allergenicity and antigenicity of the irradiated proteins were changed with different slopes of the inhibition curves. The disappearance of the band on sodium dodecyl sulfate-polyacrylamide gel electrophoresis and increase of the turbidity showed that solubility of the proteins decreased by radiation, and this decrease might be caused by agglomeration of the proteins. These results indicated that epitopes on milk allergens were structurally altered by gamma irradiation.

Document Type: Research article

Affiliations: 1: The Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute, P.O. Box 105, Yusong, Taejon, 305-600, Korea 2: Department of Home Economics, Hankyung National University, Ansung, Kyonggi-do, 456-749, Korea 3: Department of Pediatrics, School of Medicine, Ajou University, Suwon, Kyonggi-do, 442-749, Korea 4: Graduate School of Biotechnology, Korea University, Sungbuk-ku, Seoul 136-701, Korea

Publication date: 2001-02-01

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