In Vitro Determination of the Allergenic Potential of Egg White in Processed Meat

Abstract

Hen's egg white has been reported as a causative agent of allergic reactions, with ovalbumin, conalbumin, ovomucoid, and lysozyme being the major allergens. However, little is known about the effects of processing with heat and high pressure on the allergenicity of egg white proteins as ingredients in meat. For this purpose, the allergenic characteristics of such treated preparations were studied. The IgE-binding capacity was analyzed by EAST inhibition in raw and processed meat preparations using sera from patients with hen's egg specific IgE. Increasing heat treatment as well as the application of high pressure decreased IgE binding, which is a measure of allergenic potential. The combined application of heat (70°C) and high pressure had synergistic effects in reducing the allergenic potential nearly twice as the sum of the single treatments conducted separately.

Soybean Allergens: Presence, Detection and Methods for Mitigation

“…High pressure treatment was found to cause the allergen reactivity of pasteurized liquid whole egg to decrease by 3.3 fold as detected by EAST inhibition. Combined thermal (heating to 70°C) and HHP at 600 MPa, 10 min caused a 8.9 fold reduction compared to control (70°C heating alone) that resulted in only 1.5 fold reduction in allergen reactivity (Hildebrandt et al, 2010). As demonstrated in the study, the combination of heat and HPP allowed for a greater reduction in overall food allergen reactivity.…”

Boiling and Frying Peanuts Decreases Soluble Peanut (Arachis Hypogaea) Allergens Ara h 1 and Ara h 2 But Does Not Generate Hypoallergenic Peanuts

“…Paradoxically, it has been shown that standard roasting of peanuts actually increases IgE binding to Ara h 1 and Ara h 2 [ 22 , 26 , 31 ]. However, fewer studies have looked at combinations of processing methods to alter the allergenicity of foods [ 23 , 29 , 30 , 32 ]. Because frying and boiling each had been shown to decrease the presence of highly allergenic peanut proteins in peanut extracts [ 20 , 27 , 33 ], and high heat [ 32 ] and high pressure [ 24 ] had been shown to decrease allergenicity of peanut allergens, we characterized the IgE binding capabilities of protein extracts from peanuts that were untreated (raw), or treated by a boiling and frying process (boiled/fried) and then subjected to various pressure/temperature/time treatments.…”

Effect of Proteolysis with Alkaline Protease Following High Hydrostatic Pressure Treatment on IgE Binding of Buckwheat Protein

“…Another study (Hu and others ) reported that low‐allergen brine shrimp could be obtained by treating the shrimp with papain in salt water under high pressure at 450 MPa. The allergenic potential of egg white proteins in meat significantly decreased when heat (70 °C) and HHP (600 MPa) were applied (Hildebrandt and others ). Additionally, the IgE binding of apple and celeriac allergen was effectively reduced with the combination of HHP and thermal processing (Meyer‐Pittroff and others ; Husband and others ).…”