Extractability, Stability, and Allergenicity of Egg White Proteins in Differently Heat-Processed Foods

Fæste, Christiane Kruse; Løvberg, Kjersti E.; Lindvik, Helene; Egaas, Eliann

doi:10.1093/jaoac/90.2.427

Cited by 45 publications

(32 citation statements)

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“…However, SDS alone did not increase protein extractability from boiled egg and fried noodle except in the presence of 2-mercaptoethanol (Watanabe et al, 2005). In addition, different researchers have reported that the extraction buffer supplied with the Morinaga ELISA kit, containing both surfactant and reducing agent, helps improve the recovery of egg soluble proteins from thermally processed raw materials and from different food matrices (Fieste, Lovberg, Lindvik & Ecaas, 2007, Fu, Maks & Banaszewski, 2010.…”

Section: Discussionmentioning

confidence: 99%

Effects of buffer additives and thermal processing methods on the solubility of shrimp (Penaeus monodon) proteins and the immunoreactivity of its major allergen

Lasekan

Nayak

2016

Food Chemistry

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This study examines the potential of two buffer additives (Tween 20 and DTT) to improve the solubility of proteins from shrimp subjected to different heat treatments and the allergenicity of tropomyosin in the extracts. The concentration of soluble proteins extracted by all the buffers from processed shrimp was significantly reduced compared with untreated samples. The concentration of total soluble proteins from heat treated shrimp increased significantly when phosphate buffer containing both surfactant and reducing agent was used as the extraction buffer. However, the concentrations of heat-stable proteins in the buffers were mostly similar. The electrophoretic profile of extracted proteins showed that tropomyosin is very stable under the different heat treatment methods used in this study except for high pressure steaming where the intensity of tropomyosin band was reduced. Competitive inhibition ELISA showed that high pressure steaming reduced the allergenicity of tropomyosin compared with other heat treatments methods.

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Section: Discussionmentioning

confidence: 99%

Effects of buffer additives and thermal processing methods on the solubility of shrimp (Penaeus monodon) proteins and the immunoreactivity of its major allergen

Lasekan

Nayak

2016

Food Chemistry

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“…Regarding lysozyme, heat treatment only showed partial reduction in its allergenicity (Mine & Zhang, 2002;Ouahidi, El Hamsas, & Aarab, 2011). Wheat-containing food showed a stronger lysozyme band in western-blot results, indicating that cooking together with wheat flour, lysozyme increases its IgE-binding capacity (Faeste, Løvberg, Lindvik, & Egaas, 2007). Heat treatment was reported to reduce the allergenicity of ovomucoid and ovalbumin in vivo (Golias et al, 2012;Martos, Lopez-Exposito, Bencharitiwong, Berin, & Węgrzyn, 2011;Rupa, Schnarr, & Mine, 2015).…”

Section: Concise Reviews and Hypotheses In Food Sciencementioning

confidence: 99%

“…Regarding lysozyme, heat treatment only showed partial reduction in its allergenicity (Mine & Zhang, 2002; Ouahidi, El Hamsas, & Aarab, 2011). Wheat‐containing food showed a stronger lysozyme band in western‐blot results, indicating that cooking together with wheat flour, lysozyme increases its IgE‐binding capacity (Faeste, Løvberg, Lindvik, & Egaas, 2007).…”

Section: Effect Of Processing On Allergenicity Of Eggmentioning

confidence: 99%

Can food processing produce hypoallergenic egg?

Liang

Xing

et al. 2020

Journal of Food Science

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Eggs and their derived products are common foods that can induce food allergic reaction, especially in children. The reported incidence of egg allergy is 1% to 2%, and its prevalence has rapidly increased in recent years. Currently, there is no approved treatment for it. The clinical guidance for this adverse food reaction is the complete elimination of egg (and their derived products) from diet, which is difficult due to the wide use of egg ingredients in food industry. Food processing methods can affect the conformational and/or linear epitopes of allergens and may change the allergenicity of egg. Thermal treatment and various other processing methods based on the enzymatic hydrolysis and irradiation have been found useful in reducing allergenicity of certain egg allergens. However, processed egg proteins can also show an increased allergenicity after treatment and the correct pattern to follow for the generation of hypoallergenic products remains unclear. This review explores the influence of processing methods on egg allergenicity and reports the best options for the generation of hypoallergenic egg products to date.

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“…Recently, studies have been conducted to evaluate the performance of the ELISAs in detecting allergenic residues in heat‐processed foods (Williams and others 2004; Fæste and others 2007). However, no studies have been done to evaluate the reliability of these ELISAs in the detection of residues of allergenic foods in the acidic food matrices.…”

Section: Introductionmentioning

confidence: 99%

Detection of Mustard, Egg, Milk, and Gluten in Salad Dressing Using Enzyme‐Linked Immunosorbent Assays (ELISAs)

Lee¹,

Niemann²,

Lambrecht³

et al. 2009

Journal of Food Science

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Enzyme-linked immunosorbent assay (ELISA) is a commonly used method for the detection of trace amounts of potentially allergenic protein residues in foods. However, food matrices and processing conditions can affect the detection of protein residues. The effects of acidity on the detectability of several allergenic proteins commonly found in salad dressing using ELISAs was investigated. First, recovery experiments were performed on salad dressing formulated with 0 to 1000 ppm mustard flour (mustard). The mean percent recovery for mustard from the salad dressing was only 7.7%+/- 1.6%. When the pH of the salad dressing was adjusted to pH 7 prior to spiking with mustard, recovery improved to 94.1%+/- 7.6%. However, if the pH was adjusted to pH 7 after spiking and extraction, the recovery was only 11.1%+/- 1.7%. When vinegar was spiked with mustard flour at pH 3, 3.5, and 4, detectability of mustard was lowest at pH 3. Basic extraction of mustard proteins from salad dressing did not improve the mustard detection. Acidic salad dressing matrices reduced the detectability of mustard by the mustard ELISA probably because of acid precipitation of mustard proteins that renders them insoluble and nonextractable. Commercial salad dressings containing 100 ppm (mg/kg) of egg, milk, or gluten were analyzed every 2 to 4 d for 90 d using 3 commercially available ELISAs. A decrease in the detection of the egg, milk, and gluten in the salad dressing upon storage was observed. Our study highlighted the importance of evaluating the utility of various ELISAs for specific food matrices and the recovery as a function of product storage.

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Extractability, Stability, and Allergenicity of Egg White Proteins in Differently Heat-Processed Foods

Cited by 45 publications

References 1 publication

Effects of buffer additives and thermal processing methods on the solubility of shrimp (Penaeus monodon) proteins and the immunoreactivity of its major allergen

Effects of buffer additives and thermal processing methods on the solubility of shrimp (Penaeus monodon) proteins and the immunoreactivity of its major allergen

Can food processing produce hypoallergenic egg?

Detection of Mustard, Egg, Milk, and Gluten in Salad Dressing Using Enzyme‐Linked Immunosorbent Assays (ELISAs)

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