Change of an Egg Allergen in a White Layer Cake Containing Gamma-Irradiated Egg White

Abstract

This study was conducted to evaluate the reduction of an egg allergen in a cake containing gamma-irradiated egg white. A white layer cake was manufactured by a commercial formula with 10- or 20-kGy-irradiated egg white. Enzyme-linked immunosorbent assays (ELISAs) with immunoglobulin (Ig) E from egg-allergic patients and with rabbit anti-ovalbumin IgG were used to identify and quantify ovalbumin (OVA) in the samples. Concentrations of native OVA detected by IgE and IgG in the control were 432.88 and 375.46 microg/g sample, respectively. However, native OVA in samples with 10- and 20-kGy-irradiated egg white was detected at low concentrations (14.27 and 8.78 microg/g, respectively) by IgE (P < 0.05); IgG recognized OVA more often in 10- and 20-kGy samples than in controls. Conformational cleavage of OVA by irradiation could explain the IgG result. The results appear to suggest that irradiating egg white might reduce its allergenicity, which could be used in the production of baked goods of reduced allergenicity.

Ovalbumin modified by gamma irradiation alters its immunological functions and allergic responses

“…Actually our previous studies demonstrated that various allergens such as ovalbumin, tropomyosin, α-lactoglobulin, β-lactoglobulin, and casein structurally modified by gamma irradiation reduced a binding ability to IgE of allergic patients [5][6][7]10]. Their properties might be applied to manufacture of functional foods for allergic patients [7].…”

“…Their properties might be applied to manufacture of functional foods for allergic patients [7]. The aim of this study is to investigate whether the treatment of gamma irradiation leads to the alteration in the immunological functions of the allergen OVA.…”

“…The membrane was blocked by 2% bovine serum albumin (BSA) followed by washing with 0.05% Tween 20-Tris buffered saline (TBS). Clone-14 monoclonal antibody (mAb) or anti-OVA polyclonal IgG was added to the membrane [7]. Thereafter the membrane was reacted with goat anti-mouse IgG-horseradish peroxidase (HRP) (Southern Biotechnology Associates, Inc.) or goat anti-rabbit IgG-HRP (Sigma).…”

“…Irradiated proteins maintain the immunological property without addition of novel immunological substances [4]. The radiation technology to modify the property of biomaterials has been widely applied to detoxification of venom [4], reduction of IgE binding ability by modification of allergen [5,6], and manufacture of hypoallergenic cake [7]. However the application of radiation technology to prevention or treatment of allergy has not been tried yet.…”

Thermal and Nonthermal Methods for Food Allergen Control

“…However, a dose of 100 kGy is rather high for food applications, and a maximum dose of approximately 10 kGy has been shown to be safe for human consumption [13]. Seo et al [101] also found a decrease in ovalbumin reactivity in irradiated (10-20 kGy) white cake samples. Studies on the effects of cobalt-60 irradiation on the major shrimp allergen, tropomyosin, found that the molecular weight band corresponding to tropomyosin (36 kDa) was undetectable in SDS-PAGE at treatment doses of 7 kGy and above [13].…”