In Vitro Determination of the Allergenic Potential of Technologically Altered Hen’s Egg
Hen’s egg allergy represents one of the most common and severe IgE-mediated reactions to food in infants and young children. It persists, however, in many cases also lifelong. Therefore, the aim of this study was the detailed analysis of a technological process used to reduce the allergenic potentia...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2008-03, Vol.56 (5), p.1727-1733 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Hildebrandt, Sabine Kratzin, Hartmut D Schaller, Raphaël Fritsché, Rodolphe Steinhart, Hans Paschke, Angelika |
| description | Hen’s egg allergy represents one of the most common and severe IgE-mediated reactions to food in infants and young children. It persists, however, in many cases also lifelong. Therefore, the aim of this study was the detailed analysis of a technological process used to reduce the allergenic potential of hen’s egg. The investigation focused on the pasteurized egg as starting material, intermediate, and final products of a nine-step manufacturing process performed for use of eggs in convenience products appropriate for allergic individuals. The steps consisted of a combination of various heat treatments and enzymatic hydrolyses. The alterations were controlled by sodium dodecyl sulfate−polyacrylamide gel electrophoresis (SDS-PAGE), immunoblotting, enzyme allergosorbent test (EAST) inhibition, and mass spectrometry. Thereby it could be demonstrated that the allergenic potential of the raw material was reduced from step to step, and despite the known stability against heat and proteolysis of certain egg proteins, the total allergenic potential was finally below 1/100 that of the starting material without a significant change in texture and flavor as evaluated in various products. |
| doi_str_mv | 10.1021/jf0725981 |
| format | Article |
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It persists, however, in many cases also lifelong. Therefore, the aim of this study was the detailed analysis of a technological process used to reduce the allergenic potential of hen’s egg. The investigation focused on the pasteurized egg as starting material, intermediate, and final products of a nine-step manufacturing process performed for use of eggs in convenience products appropriate for allergic individuals. The steps consisted of a combination of various heat treatments and enzymatic hydrolyses. The alterations were controlled by sodium dodecyl sulfate−polyacrylamide gel electrophoresis (SDS-PAGE), immunoblotting, enzyme allergosorbent test (EAST) inhibition, and mass spectrometry. Thereby it could be demonstrated that the allergenic potential of the raw material was reduced from step to step, and despite the known stability against heat and proteolysis of certain egg proteins, the total allergenic potential was finally below 1/100 that of the starting material without a significant change in texture and flavor as evaluated in various products.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf0725981</identifier><identifier>PMID: 18260628</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>allergenic potential ; allergenicity ; allergens ; altered hen's egg ; Animals ; Biological and medical sciences ; Chickens ; Egg and egg product industries ; Egg Hypersensitivity - prevention & control ; Egg Proteins, Dietary - adverse effects ; Egg Proteins, Dietary - immunology ; Egg Proteins, Dietary - isolation & purification ; Egg Proteins, Dietary - metabolism ; Eggs ; Electrophoresis, Gel, Two-Dimensional ; Electrophoresis, Polyacrylamide Gel ; enzymatic hydrolysis ; flavor ; food allergies ; food allergy ; Food Chemistry/Biochemistry ; Food Handling - methods ; Food industries ; Fundamental and applied biological sciences. Psychology ; General aspects ; heat treatment ; Hen’s egg ; Humans ; Hydrolysis ; Immunoblotting ; immunoglobulin E ; in vitro studies ; Mass Spectrometry ; Methods of analysis, processing and quality control, regulation, standards ; Protein Denaturation ; proteolysis ; texture</subject><ispartof>Journal of agricultural and food chemistry, 2008-03, Vol.56 (5), p.1727-1733</ispartof><rights>Copyright © 2008 American Chemical Society</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a471t-a9392a31b32dabdddddd05b79ee698beccd7462affd1ee952b25374ab05a44803</citedby><cites>FETCH-LOGICAL-a471t-a9392a31b32dabdddddd05b79ee698beccd7462affd1ee952b25374ab05a44803</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf0725981$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf0725981$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2765,27076,27924,27925,56738,56788</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20168046$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/18260628$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Hildebrandt, Sabine</creatorcontrib><creatorcontrib>Kratzin, Hartmut D</creatorcontrib><creatorcontrib>Schaller, Raphaël</creatorcontrib><creatorcontrib>Fritsché, Rodolphe</creatorcontrib><creatorcontrib>Steinhart, Hans</creatorcontrib><creatorcontrib>Paschke, Angelika</creatorcontrib><title>In Vitro Determination of the Allergenic Potential of Technologically Altered Hen’s Egg</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Hen’s egg allergy represents one of the most common and severe IgE-mediated reactions to food in infants and young children. It persists, however, in many cases also lifelong. Therefore, the aim of this study was the detailed analysis of a technological process used to reduce the allergenic potential of hen’s egg. The investigation focused on the pasteurized egg as starting material, intermediate, and final products of a nine-step manufacturing process performed for use of eggs in convenience products appropriate for allergic individuals. The steps consisted of a combination of various heat treatments and enzymatic hydrolyses. The alterations were controlled by sodium dodecyl sulfate−polyacrylamide gel electrophoresis (SDS-PAGE), immunoblotting, enzyme allergosorbent test (EAST) inhibition, and mass spectrometry. Thereby it could be demonstrated that the allergenic potential of the raw material was reduced from step to step, and despite the known stability against heat and proteolysis of certain egg proteins, the total allergenic potential was finally below 1/100 that of the starting material without a significant change in texture and flavor as evaluated in various products.</description><subject>allergenic potential</subject><subject>allergenicity</subject><subject>allergens</subject><subject>altered hen's egg</subject><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Chickens</subject><subject>Egg and egg product industries</subject><subject>Egg Hypersensitivity - prevention & control</subject><subject>Egg Proteins, Dietary - adverse effects</subject><subject>Egg Proteins, Dietary - immunology</subject><subject>Egg Proteins, Dietary - isolation & purification</subject><subject>Egg Proteins, Dietary - metabolism</subject><subject>Eggs</subject><subject>Electrophoresis, Gel, Two-Dimensional</subject><subject>Electrophoresis, Polyacrylamide Gel</subject><subject>enzymatic hydrolysis</subject><subject>flavor</subject><subject>food allergies</subject><subject>food allergy</subject><subject>Food Chemistry/Biochemistry</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>heat treatment</subject><subject>Hen’s egg</subject><subject>Humans</subject><subject>Hydrolysis</subject><subject>Immunoblotting</subject><subject>immunoglobulin E</subject><subject>in vitro studies</subject><subject>Mass Spectrometry</subject><subject>Methods of analysis, processing and quality control, regulation, standards</subject><subject>Protein Denaturation</subject><subject>proteolysis</subject><subject>texture</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqF0c1u1DAQB3ALUdGlcOAFIBeQOAT8EX_kWEqhFZVYqVsQJ2uSTFIvWbvYWYneeI2-Xp8Et7vaXpDwxYf5eaz5DyEvGH3HKGfvlz3VXNaGPSIzJjktJWPmMZnRXCyNVGyfPE1pSSk1UtMnZJ8ZrqjiZkZ-nPrim5tiKD7ihHHlPEwu-CL0xXSJxeE4YhzQu7aYhwn95GC8qy2wvfRhDINrYRyvs8uPsStO0N_-uUnF8TA8I3s9jAmfb-8DcvHpeHF0Up59_Xx6dHhWQqXZVEItag6CNYJ30HT3h8pG14iqNg22bacrxaHvO4ZYS95wKXQFDZVQVYaKA_Jm0_cqhl9rTJNdudTiOILHsE5WU6HyuPV_IasrLURtMny7gW0MKUXs7VV0K4jXllF7F7jdBZ7ty23TdbPC7kFuE87g9RZAyln1EXzr0s5xypShlcqu3DiXJvy9q0P8aZUWWtrF_NyKL4v5d26Y_ZD9q43vIVgYYu55cZ67ibxkzTijDz9Dm-wyrKPPa_jHCH8BAomsow</recordid><startdate>20080312</startdate><enddate>20080312</enddate><creator>Hildebrandt, Sabine</creator><creator>Kratzin, Hartmut D</creator><creator>Schaller, Raphaël</creator><creator>Fritsché, Rodolphe</creator><creator>Steinhart, Hans</creator><creator>Paschke, Angelika</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T5</scope><scope>H94</scope><scope>7X8</scope></search><sort><creationdate>20080312</creationdate><title>In Vitro Determination of the Allergenic Potential of Technologically Altered Hen’s Egg</title><author>Hildebrandt, Sabine ; Kratzin, Hartmut D ; Schaller, Raphaël ; Fritsché, Rodolphe ; Steinhart, Hans ; Paschke, Angelika</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a471t-a9392a31b32dabdddddd05b79ee698beccd7462affd1ee952b25374ab05a44803</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>allergenic potential</topic><topic>allergenicity</topic><topic>allergens</topic><topic>altered hen's egg</topic><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Chickens</topic><topic>Egg and egg product industries</topic><topic>Egg Hypersensitivity - prevention & control</topic><topic>Egg Proteins, Dietary - adverse effects</topic><topic>Egg Proteins, Dietary - immunology</topic><topic>Egg Proteins, Dietary - isolation & purification</topic><topic>Egg Proteins, Dietary - metabolism</topic><topic>Eggs</topic><topic>Electrophoresis, Gel, Two-Dimensional</topic><topic>Electrophoresis, Polyacrylamide Gel</topic><topic>enzymatic hydrolysis</topic><topic>flavor</topic><topic>food allergies</topic><topic>food allergy</topic><topic>Food Chemistry/Biochemistry</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>heat treatment</topic><topic>Hen’s egg</topic><topic>Humans</topic><topic>Hydrolysis</topic><topic>Immunoblotting</topic><topic>immunoglobulin E</topic><topic>in vitro studies</topic><topic>Mass Spectrometry</topic><topic>Methods of analysis, processing and quality control, regulation, standards</topic><topic>Protein Denaturation</topic><topic>proteolysis</topic><topic>texture</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hildebrandt, Sabine</creatorcontrib><creatorcontrib>Kratzin, Hartmut D</creatorcontrib><creatorcontrib>Schaller, Raphaël</creatorcontrib><creatorcontrib>Fritsché, Rodolphe</creatorcontrib><creatorcontrib>Steinhart, Hans</creatorcontrib><creatorcontrib>Paschke, Angelika</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Immunology Abstracts</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hildebrandt, Sabine</au><au>Kratzin, Hartmut D</au><au>Schaller, Raphaël</au><au>Fritsché, Rodolphe</au><au>Steinhart, Hans</au><au>Paschke, Angelika</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>In Vitro Determination of the Allergenic Potential of Technologically Altered Hen’s Egg</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2008-03-12</date><risdate>2008</risdate><volume>56</volume><issue>5</issue><spage>1727</spage><epage>1733</epage><pages>1727-1733</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Hen’s egg allergy represents one of the most common and severe IgE-mediated reactions to food in infants and young children. It persists, however, in many cases also lifelong. Therefore, the aim of this study was the detailed analysis of a technological process used to reduce the allergenic potential of hen’s egg. The investigation focused on the pasteurized egg as starting material, intermediate, and final products of a nine-step manufacturing process performed for use of eggs in convenience products appropriate for allergic individuals. The steps consisted of a combination of various heat treatments and enzymatic hydrolyses. The alterations were controlled by sodium dodecyl sulfate−polyacrylamide gel electrophoresis (SDS-PAGE), immunoblotting, enzyme allergosorbent test (EAST) inhibition, and mass spectrometry. Thereby it could be demonstrated that the allergenic potential of the raw material was reduced from step to step, and despite the known stability against heat and proteolysis of certain egg proteins, the total allergenic potential was finally below 1/100 that of the starting material without a significant change in texture and flavor as evaluated in various products.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>18260628</pmid><doi>10.1021/jf0725981</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | allergenic potential allergenicity allergens altered hen's egg Animals Biological and medical sciences Chickens Egg and egg product industries Egg Hypersensitivity - prevention & control Egg Proteins, Dietary - adverse effects Egg Proteins, Dietary - immunology Egg Proteins, Dietary - isolation & purification Egg Proteins, Dietary - metabolism Eggs Electrophoresis, Gel, Two-Dimensional Electrophoresis, Polyacrylamide Gel enzymatic hydrolysis flavor food allergies food allergy Food Chemistry/Biochemistry Food Handling - methods Food industries Fundamental and applied biological sciences. Psychology General aspects heat treatment Hen’s egg Humans Hydrolysis Immunoblotting immunoglobulin E in vitro studies Mass Spectrometry Methods of analysis, processing and quality control, regulation, standards Protein Denaturation proteolysis texture |
| title | In Vitro Determination of the Allergenic Potential of Technologically Altered Hen’s Egg |
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