Temperature-induced Structural Changes in Chicken Egg White Ovomucoid

Matsuda, Tsukasa; Watanabe, Kenji; Satô, Yasushi

doi:10.1080/00021369.1981.10864759

Cited by 4 publications

(9 citation statements)

References 3 publications

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“…Antigenic and allergenic properties of egg white proteins have been intensively investigated from the viewpoints of food science, immunology, and clinical allergology ( − ). Among the major egg white proteins, ovomucoid (OM) has been identified as a main causative antigen in egg allergy and this strong allegenicity is believed to depend on the stability of OM against denaturation, aggregation, and proteolytic degradation ( − ).…”

Section: Introductionmentioning

confidence: 99%

Decrease in Antigenic and Allergenic Potentials of Ovomucoid by Heating in the Presence of Wheat Flour: Dependence on Wheat Variety and Intermolecular Disulfide Bridges

Kato

Oozawa

Matsuda

2001

J. Agric. Food Chem.

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The antigenic and allergenic activities of ovomucoid (OM) remaining in soluble fractions of pasta-like model samples of wheat flour mixed with egg white were investigated by ELISA competitive inhibition and immunoblotting analyses using a rabbit anti-OM IgG and the serum IgE specific for OM in patients allergic to egg white. The mixture of egg white and wheat flour of soft, hard, and durum varieties was kneaded for 10-50 min and benched for 1 h at RT, and then small pieces of the dough were heated in boiling 1% NaCl solution for 15 min. Even before heating, only after the kneading for 30 min or more, but not after kneading for only 20 min, followed by the benching, the antigenic activity of OM which remained in the phosphate-buffered saline extract from the dough markedly decreased. Almost no antigenic activity of OM was detected in the extracts of heated samples. Furthermore, in the extracts of heated durum samples, only a trace of or almost no IgE-reactive OM was detected against the five patients' sera. These reductive effects of wheat on the OM antigenicity and allergenicity were more remarkable in the durum variety than in the others. No detectable proteins were extracted with 1% SDS from the heated samples, whereas OM was extracted with 1% SDS containing 10% 2-mercaptoethanol, suggesting heat-induced polymerization through intermolecular disulfide bonds among OM and wheat.

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Section: Introductionmentioning

confidence: 99%

Decrease in Antigenic and Allergenic Potentials of Ovomucoid by Heating in the Presence of Wheat Flour: Dependence on Wheat Variety and Intermolecular Disulfide Bridges

Kato

Oozawa

Matsuda

2001

J. Agric. Food Chem.

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“…The two‐state models are typical for thermal denaturation of small compact globular proteins, involving the transition between two molecular states, usually from the native to the unfolded one. However, Matsuda et al . suggested that the simple two‐state assumption for the thermal transition of OVM must be treated with caution.…”

Section: Resultsmentioning

confidence: 99%

“…Out of the three antiparallel β bulges located in each domain of the protein model at 25 °C, the one involving Cys 95 residue (domain II) disappeared when treating the protein at 80 °C, and only the one located in domain III was identified at 100 °C. The OVM model used for the in silico investigations contains five disulfide bridges, two in each of the domains I (Cys–Cys 41 and Cys–Cys 62 ) and III (Cys 146 ‐Cys 165 and Cys 154 ‐Cys 186 ), and one in domain II (Cys 95 ‐Cys 127 ), contributing in a cooperative manner to the high stability of the protein structure at thermal treatment. The root mean square deviation (RMSD) values computed after superimposing the models treated at different temperatures were used to estimate the extent to which the stability of each domain of OVM molecule was affect.…”

Section: Resultsmentioning

confidence: 99%

Advances on the impact of thermal processing on structure and antigenicity of chicken ovomucoid

et al. 2018

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“…OVA aggregation is rapid and results in the formation of thin strands (linear aggregates) or denser particles depending on the physicochemical conditions used during heating (pH, ionic strength, protein concentration) 12,14,48 . In contrast to the heat‐labile nature of OVA, OVM is highly resistant to heat thanks to its conformation of three tandem domains with intra‐ but not inter‐domain disulphide bonds 8,44,49 . Only prolonged heating at temperatures above 90°C (e.g.…”

Section: Why Do Some Patients Tolerate Heated Egg?mentioning

confidence: 99%

“…Only prolonged heating at temperatures above 90°C (e.g. boiling >30 min) results in the formation of an irreversible denatured state, indicating that OVM will remain in a natural state in more transiently heated forms of egg 8,50 . One particular situation in which OVM does aggregate is when OVM is heated in the presence of wheat.…”

Section: Why Do Some Patients Tolerate Heated Egg?mentioning

confidence: 99%

Tolerance to heated egg in egg allergy: Explanations and implications for prevention and treatment

Leau,

Denery‐Papini,

Bodinier

et al. 2023

Clinical & Translational All

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Hen's egg allergy is the second most frequent food allergy found in children. Allergic symptoms can be caused by raw or heated egg, but a majority of egg‐allergic children can tolerate hard‐boiled or baked egg. Understanding the reasons for the tolerance towards heated egg provides clues about the molecular mechanisms involved in egg allergy, and the differential allergenicity of heated and baked egg might be exploited to prevent or treat egg allergy. In this review, we therefore discuss (i) why some patients are able to tolerate heated egg; by highlighting the structural changes of egg white (EW) proteins upon heating and their impact on immunoreactivity, as well as patient characteristics, and (ii) to what extent heated or baked EW might be useful for primary prevention strategies or oral immunotherapy. We describe that the level of immunoreactivity towards EW helps to discriminate patients tolerant or reactive to heated or baked egg. Furthermore, the use of heated or baked egg seems effective in primary prevention strategies and might limit adverse reactions. Oral immunotherapy is a promising treatment strategy, but it can sometimes cause significant adverse events. The use of heated or baked egg might limit these, but current literature is insufficient to conclude about its efficacy.

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Temperature-induced Structural Changes in Chicken Egg White Ovomucoid

Cited by 4 publications

References 3 publications

Decrease in Antigenic and Allergenic Potentials of Ovomucoid by Heating in the Presence of Wheat Flour: Dependence on Wheat Variety and Intermolecular Disulfide Bridges

Decrease in Antigenic and Allergenic Potentials of Ovomucoid by Heating in the Presence of Wheat Flour: Dependence on Wheat Variety and Intermolecular Disulfide Bridges

Advances on the impact of thermal processing on structure and antigenicity of chicken ovomucoid

Tolerance to heated egg in egg allergy: Explanations and implications for prevention and treatment

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