Effect of high pressure treatment on ovotransferrin

Combined effect of glycation and sodium carbonate–bicarbonate buffer concentration on IgG binding, IgE binding and conformation of ovalbumin

“…UV absorption spectroscopy and fluorescence spectroscopy indicated that different extents of unfolding among the three buffer concentrations could be explained by refolding of the OVA molecule to arrive at the molten globule conformation. Several studies have indicated the formation of protein folding intermediates (molten globules) which could be either marginally stable, highly disordered conformations, or stable states with nearly native structures . These conformations are usually characterized by a relatively high content of secondary structures and a largely disordered tertiary structure .…”

Effects of heating, autoclaving and ultra-high pressure on the solubility, immunoreactivity and structure of major allergens in egg

“…Eggs compose one of the eight main categories of food allergens and are widely used in the food industry (Acero-Lopez, Ullah, Offengenden, Jung, & Wu, 2012). Approximately 0.5-2.5% of children worldwide are allergic to eggs, and two-thirds of children suffer from severe atopic dermatitis caused by egg hypersensitivity (Anet et al, 1985).…”

“…A greater reduction of the major peanut allergens and IgE-binding capacity was induced when using a high-pressure treatment at 500 MPa combined with polyphenol oxidase (Chung, Houska, & Reed, 2013). Acero-Lopez et al (2012) reported that OVT treated with high pressure and different pH levels resulted in changes in the sulfhydryl groups, surface hydrophobicity, enthalpy, and intrinsic fluorescence, along with partial aggregation. Our previous study also showed that high-pressure treatment at 500 MPa with water significantly reduced the solubility and immunoreactivity of almond proteins (Zhang, Zhang, Sheng, Wang, & Fu, 2016).…”

Determination of heat-induced changes in the protein secondary structure of reconstituted livetins (water-soluble proteins from hen’s egg yolk) by FTIR

“…measured by enzyme-linked immunosorbent assay (ELISA). DSC was also successfully employed as a supplemental method in the FTIR investigation of the egg white protein ovotransferrin (Acero-Lopez, Ullah, Offengenden, Jung, & Wu, 2012). However, in contrast to DSC, ELISA is specific in describing the bioactivity of IgY in the livetins as an indicator for the native state of the livetin fraction (Ko & Ahn, 2007).…”