A Preliminary Study on Cross-Reactivity of Heat-Treated Quail and Hen’s Egg White Proteins in Young Children
We investigated the effects of different types of heat treatments on hen’s egg white (HEw) and quail egg white (QEw) proteins and their cross-reactivity in young children. Crude extracts of raw and water-boiled HEw and QEw and commercially developed stone-baked HEw were prepared. Sodium dodecyl sulf...
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| Veröffentlicht in: | Nutrients 2021-06, Vol.13 (7), p.2172 |
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| creator | Lee, Jeongmin Gantulga, Purevsan Lee, Changhoon Jeong, Kyunguk Lee, Eunjoo Lee, Sooyoung |
| description | We investigated the effects of different types of heat treatments on hen’s egg white (HEw) and quail egg white (QEw) proteins and their cross-reactivity in young children. Crude extracts of raw and water-boiled HEw and QEw and commercially developed stone-baked HEw were prepared. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) was then performed. Patients diagnosed with HEw allergy were enrolled, and pooled sera were tested with each extract in an enzyme-linked immunosorbent assay (ELISA)-inhibition test. A skin prick test (SPT) and oral food challenge (OFC) were also performed. The median age of 12 patients was 2.5 years. SDS-PAGE results revealed strongly stained bands for the ovomucoid of boiled HEw and QEw, while stone-baked HEw displayed remarkable changes for all protein fractions. In the ELISA-inhibition test, pre-incubation of the sera led to a profound decrease, moderate decrease, and minimal decrease in the amount of IgE binding to boiled and raw HEw, boiled and raw QEw, and stone-baked HEw proteins, respectively. SPTs and OFC demonstrated cross-reactivity values of 41.7% (5/12) and 16.7% (2/12) for boiled QEw and stone-baked HEw, respectively. We observed moderate cross-reactivity between QEw and HEw. Boiling had a limited effect on altering egg allergenicity. Commercially developed, stone-baked HEw can be an alternative food for children with HE allergy. |
| doi_str_mv | 10.3390/nu13072172 |
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Crude extracts of raw and water-boiled HEw and QEw and commercially developed stone-baked HEw were prepared. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) was then performed. Patients diagnosed with HEw allergy were enrolled, and pooled sera were tested with each extract in an enzyme-linked immunosorbent assay (ELISA)-inhibition test. A skin prick test (SPT) and oral food challenge (OFC) were also performed. The median age of 12 patients was 2.5 years. SDS-PAGE results revealed strongly stained bands for the ovomucoid of boiled HEw and QEw, while stone-baked HEw displayed remarkable changes for all protein fractions. In the ELISA-inhibition test, pre-incubation of the sera led to a profound decrease, moderate decrease, and minimal decrease in the amount of IgE binding to boiled and raw HEw, boiled and raw QEw, and stone-baked HEw proteins, respectively. SPTs and OFC demonstrated cross-reactivity values of 41.7% (5/12) and 16.7% (2/12) for boiled QEw and stone-baked HEw, respectively. We observed moderate cross-reactivity between QEw and HEw. Boiling had a limited effect on altering egg allergenicity. Commercially developed, stone-baked HEw can be an alternative food for children with HE allergy.</description><identifier>ISSN: 2072-6643</identifier><identifier>EISSN: 2072-6643</identifier><identifier>DOI: 10.3390/nu13072172</identifier><identifier>PMID: 34202741</identifier><language>eng</language><publisher>Basel: MDPI AG</publisher><subject>Albumen ; Allergenicity ; Allergens ; Allergic reaction ; Allergy ; Anaphylaxis ; Children ; Cross-reactivity ; Eggs ; Electrophoresis ; Enzyme-linked immunosorbent assay ; Enzymes ; Food allergies ; Gel electrophoresis ; Health aspects ; Heat ; Heat treatment ; Heat treatments ; Immunoglobulin E ; Incubation ; Pediatrics ; Polyacrylamide ; Proteins ; Reactivity ; Skin tests ; Sodium dodecyl sulfate ; Sulfates ; Surface active agents ; Testing</subject><ispartof>Nutrients, 2021-06, Vol.13 (7), p.2172</ispartof><rights>COPYRIGHT 2021 MDPI AG</rights><rights>2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). 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Crude extracts of raw and water-boiled HEw and QEw and commercially developed stone-baked HEw were prepared. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) was then performed. Patients diagnosed with HEw allergy were enrolled, and pooled sera were tested with each extract in an enzyme-linked immunosorbent assay (ELISA)-inhibition test. A skin prick test (SPT) and oral food challenge (OFC) were also performed. The median age of 12 patients was 2.5 years. SDS-PAGE results revealed strongly stained bands for the ovomucoid of boiled HEw and QEw, while stone-baked HEw displayed remarkable changes for all protein fractions. In the ELISA-inhibition test, pre-incubation of the sera led to a profound decrease, moderate decrease, and minimal decrease in the amount of IgE binding to boiled and raw HEw, boiled and raw QEw, and stone-baked HEw proteins, respectively. SPTs and OFC demonstrated cross-reactivity values of 41.7% (5/12) and 16.7% (2/12) for boiled QEw and stone-baked HEw, respectively. We observed moderate cross-reactivity between QEw and HEw. Boiling had a limited effect on altering egg allergenicity. Commercially developed, stone-baked HEw can be an alternative food for children with HE allergy.</description><subject>Albumen</subject><subject>Allergenicity</subject><subject>Allergens</subject><subject>Allergic reaction</subject><subject>Allergy</subject><subject>Anaphylaxis</subject><subject>Children</subject><subject>Cross-reactivity</subject><subject>Eggs</subject><subject>Electrophoresis</subject><subject>Enzyme-linked immunosorbent assay</subject><subject>Enzymes</subject><subject>Food allergies</subject><subject>Gel electrophoresis</subject><subject>Health aspects</subject><subject>Heat</subject><subject>Heat treatment</subject><subject>Heat treatments</subject><subject>Immunoglobulin E</subject><subject>Incubation</subject><subject>Pediatrics</subject><subject>Polyacrylamide</subject><subject>Proteins</subject><subject>Reactivity</subject><subject>Skin tests</subject><subject>Sodium dodecyl sulfate</subject><subject>Sulfates</subject><subject>Surface active agents</subject><subject>Testing</subject><issn>2072-6643</issn><issn>2072-6643</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNptkttqFTEUhgdRbKm98QkC3ogwNefM3AibTWsLBU8V8SpkJ2tmp8wkNckUeudr-Ho-SbNpsVZMIFlZ-dYffrKa5iXBR4z1-G1YCMOKEkWfNPu0Rq2UnD39K95rDnO-xLuhsJLsebPHOMVUcbLfhBX6mGDysw8m3aAvZXE3KAa0TjHn9jMYW_y1LzU3oFMwpb1IdQWHPi3GT8gEV9Ph989fGR2PI_q29QWqYizgQ0Y-oO9xCSNab_3kEoQXzbPBTBkO7_eD5uvJ8cX6tD3_8P5svTpvrSCytBvLZa8GIrHpYTDAZT1upBgwUCaA0m7oOgVAHQZhnaKOdM6KXmxIZxl37KB5d6d7tWxmcBZCSWbSV8nP1aaOxuvHN8Fv9RivdcdwR7msAq_vBVL8sUAuevbZwjSZAHHJmgreccIYJRV99Q96GZcUqr1KCa46Inr-QI1mAu3DEOu7dieqV0oKyTlnuFJH_6HqdDB7GwMMvuYfFby5K7C7D0sw_PFIsN41iH5oEHYL4rqrQA</recordid><startdate>20210624</startdate><enddate>20210624</enddate><creator>Lee, Jeongmin</creator><creator>Gantulga, Purevsan</creator><creator>Lee, Changhoon</creator><creator>Jeong, Kyunguk</creator><creator>Lee, Eunjoo</creator><creator>Lee, Sooyoung</creator><general>MDPI AG</general><general>MDPI</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7TS</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>K9.</scope><scope>M0S</scope><scope>M1P</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0003-3562-270X</orcidid><orcidid>https://orcid.org/0000-0002-1061-6824</orcidid><orcidid>https://orcid.org/0000-0002-5351-5476</orcidid><orcidid>https://orcid.org/0000-0002-1672-7445</orcidid><orcidid>https://orcid.org/0000-0002-1261-4507</orcidid><orcidid>https://orcid.org/0000-0003-1734-4101</orcidid></search><sort><creationdate>20210624</creationdate><title>A Preliminary Study on Cross-Reactivity of Heat-Treated Quail and Hen’s Egg White Proteins in Young Children</title><author>Lee, Jeongmin ; 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Crude extracts of raw and water-boiled HEw and QEw and commercially developed stone-baked HEw were prepared. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) was then performed. Patients diagnosed with HEw allergy were enrolled, and pooled sera were tested with each extract in an enzyme-linked immunosorbent assay (ELISA)-inhibition test. A skin prick test (SPT) and oral food challenge (OFC) were also performed. The median age of 12 patients was 2.5 years. SDS-PAGE results revealed strongly stained bands for the ovomucoid of boiled HEw and QEw, while stone-baked HEw displayed remarkable changes for all protein fractions. In the ELISA-inhibition test, pre-incubation of the sera led to a profound decrease, moderate decrease, and minimal decrease in the amount of IgE binding to boiled and raw HEw, boiled and raw QEw, and stone-baked HEw proteins, respectively. SPTs and OFC demonstrated cross-reactivity values of 41.7% (5/12) and 16.7% (2/12) for boiled QEw and stone-baked HEw, respectively. We observed moderate cross-reactivity between QEw and HEw. Boiling had a limited effect on altering egg allergenicity. Commercially developed, stone-baked HEw can be an alternative food for children with HE allergy.</abstract><cop>Basel</cop><pub>MDPI AG</pub><pmid>34202741</pmid><doi>10.3390/nu13072172</doi><orcidid>https://orcid.org/0000-0003-3562-270X</orcidid><orcidid>https://orcid.org/0000-0002-1061-6824</orcidid><orcidid>https://orcid.org/0000-0002-5351-5476</orcidid><orcidid>https://orcid.org/0000-0002-1672-7445</orcidid><orcidid>https://orcid.org/0000-0002-1261-4507</orcidid><orcidid>https://orcid.org/0000-0003-1734-4101</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Albumen Allergenicity Allergens Allergic reaction Allergy Anaphylaxis Children Cross-reactivity Eggs Electrophoresis Enzyme-linked immunosorbent assay Enzymes Food allergies Gel electrophoresis Health aspects Heat Heat treatment Heat treatments Immunoglobulin E Incubation Pediatrics Polyacrylamide Proteins Reactivity Skin tests Sodium dodecyl sulfate Sulfates Surface active agents Testing |
| title | A Preliminary Study on Cross-Reactivity of Heat-Treated Quail and Hen’s Egg White Proteins in Young Children |
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