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Changes in the Antigenic and Immunoglobulin E–Binding Properties of Hen's Egg Albumin with the Combination of Heat and Gamma Irradiation Treatment

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This study was carried out to evaluate the changes in the allergenic and antigenic properties of hen's egg albumin (ovalbumin [OVA]) with the combination of heat and gamma irradiation treatment. OVA solution samples were treated by (i) heating (sample 1), (ii) irradiation after heating (sample 2), and (iii) heating after irradiation (sample 3). Samples were isothermally heated and irradiated at the absorption dose of 10 kGy. Competitive indirect enzyme-linked immunosorbent assays (ELISAs) were performed with blood serum to test the ability of treated OVA to bind to immunoglobulin E (IgE) and mouse murine monoclonal antibody (IgG). OVA's ability to bind to mouse IgG changed upon heating at 75°C, and its ability to bind to egg-allergic IgE changed upon heating at 80°C. The ELISAs showed that egg-allergic IgE did not recognize OVA very well when heated at ≥80°C, while mouse IgG retained better activity under these conditions. Egg-allergic IgE binding was low both for OVA samples treated by heating and for samples treated by irradiation followed by heating. These results show that allergies induced by OVA could be effectively reduced by the combination of heat and gamma irradiation treatment.


Document Type: Research Article

Affiliations: 1: Department of Food Science and Nutrition, Anyang University, Anyang, Kyonggi-do, 430-714, Korea 2: The Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute, P.O. Box 105, Yuseong, Daejeon, 305-600, Korea 3: Department of Food and Nutrition, Chungnam National University, Yuseong, Daejeon, 305-764, Korea 4: Department of Pediatrics, School of Medicine, Ajou University, Suwon, Kyonggido, 442-749, Korea 5: Department of Food Additive Evaluation, Korean Food and Drug Administration, Eunpyung-gu, Seoul, 122-704, Korea

Publication date: July 1, 2002

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