Allergenicity, assembly and applications of ovalbumin in egg white: a review

Ma, Bin; Fu, Xing; Ping, Zhu; Lu, Zhaoxin; Niu, Jiafeng; Lü, Feng

doi:10.1080/10408398.2023.2202774

Cited by 5 publications

(3 citation statements)

References 126 publications

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“…Various physical and chemical treatments modify the protein structures such that they help in the inclusion of the ingredient. 64 Different thermal and non-thermal processing technologies have been shown to decrease the allergenicity of egg proteins. 65 With the numerous applications of modified EWPs, numerous treatments have been proposed by scientists.…”

Section: Different Techniques and Additives Influencing Egg Foaming B...mentioning

confidence: 99%

Sonication of egg and its effect on foaming behavior

Kavimughil,

Dutta,

Moses

et al. 2023

Sustainable Food Technol.

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Section: Different Techniques and Additives Influencing Egg Foaming B...mentioning

confidence: 99%

Sonication of egg and its effect on foaming behavior

Kavimughil,

Dutta,

Moses

et al. 2023

Sustainable Food Technol.

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“…In addition, thiolate OVA reduced the levels of inflammatory cells and inflammatory factors and stimulated collagen production. It accelerated the wound healing process by promoting the growth and proliferation of fibroblasts, blood vessels, and granulation tissue at the wound site [51] . After being hydrolyzed, OVA was capable of exerting stronger biological activity.…”

Section: Anti-hypertensive Effect and Immune Enhancing Mechanism Of Ovamentioning

confidence: 99%

Eggstraordinary health: exploring avian egg proteins and peptides in boosting immunity and health maintenance

Li,

Xia,

Zeng

et al. 2023

Food Science of Animal Products

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Amidst the outbreak of the Corona Virus Disease 2019 , there has been a pivotal shift in nutritional focus towards adopting healthier lifestyles to enhance immune function. The successive resurgence of COVID-19 serves as a stark reminder that prioritizing the enhancement of our own immune systems is of paramount importance. Eggs are nutritious, productive, cost-effective, and affordable for consumption. Likewise, eggs are exclusive among the numerous ways consumers can obtain high-quality animal protein.Egg proteins and their peptide derivatives are abundant and biologically active and have significant therapeutic effects on chronic diseases induced by a variety of factors, including metabolic syndrome, making eggs an important raw material for the study of proteins and peptide-active substances. This paper reviewed methods for the isolation and purification of avian egg proteins and their derived peptides; the effects of the proteins and peptides in enhancing the body's immunity, lowering blood pressure and expression levels of inflammatory factors; as well as the potential of the proteins and peptides in reducing the risk of chronic diseases such as osteoporosis and cardiovascular disease. This review was written with the expectation that it would provide a comprehensive understanding of the potential value of poultry egg proteins for maintaining health.

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“…Ovalbumin (OVA), derived from egg albumin, is widely used in the food industry for its excellent functional properties and high-applications value in processing. It is the foremost protein in eggs and accounts for about 54% of the entire protein . However, previous studies have proven a link between OVA and egg allergy.…”

Section: Introductionmentioning

confidence: 99%

Insight into the Mechanism Underlying the Reduction of Digestibility and IgG/IgE Binding Ability in Ovalbumin during Different High-Temperature Conduction Modes-Induced Glycation

Chen,

Tu,

Zhou

et al. 2024

J. Agric. Food Chem.

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Effects of different high-temperature conduction modes [high-temperature air conduction (HAC), high-temperature contact conduction (HCC), high-temperature steam conduction (HSC)]-induced glycation on the digestibility and IgG/IgEbinding ability of ovalbumin (OVA) were studied and the mechanisms were investigated. The conformation in OVA-HSC showed minimal structural changes based on circular dichroism, fluorescence, and ultraviolet spectroscopy. The degree of hydrolysis analysis indicated that glycated OVA was more resistant to digestive enzymes. Liquid chromatography−Orbitrap mass spectrometry identified 11, 14, and 15 glycation sites in OVA-HAC, OVA-HCC, and OVA-HSC, respectively. The IgG/IgE-binding ability of OVA was reduced during glycation and digestion, and the interactions among glycation, allergenicity, and digestibility were further investigated. Glycation sites masked the IgG/IgE epitopes resulting in a reduction in allergenicity. Digestion enzymes destroyed the IgG/IgE epitopes thus reducing allergenicity. Meanwhile, the glycation site in proximity to the digestion site of pepsin was observed to cause a reduction in digestibility.

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Allergenicity, assembly and applications of ovalbumin in egg white: a review

Cited by 5 publications

References 126 publications

Sonication of egg and its effect on foaming behavior

Sonication of egg and its effect on foaming behavior

Eggstraordinary health: exploring avian egg proteins and peptides in boosting immunity and health maintenance

Insight into the Mechanism Underlying the Reduction of Digestibility and IgG/IgE Binding Ability in Ovalbumin during Different High-Temperature Conduction Modes-Induced Glycation

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