Reduction of Antigenicity and Allergenicity of Hen's Egg White by High Pressure Treatment for Prevention of Food Allergy

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Background : Egg allergy is one of the most frequent causes of immediate food-allergic reactions in infant and young children. Ovomucoid (Gal d 1, OVM) is a major allergen derived from egg white. If the biological activities of OVM can be selectively modified by high pressure treatment, it is useful for the production of low allergenic foods. In this study, the effects of high pressure treatment on an allergenicity and structure of OVM were investigated.Methods : The sample was pressurized under the pressures at 100-600 MPa at 10℃ for 10 min. The allergenicity was evaluated on the basis of β-hexosaminidase [E.C.3.2.1.52] activity released from the human basophile like cell line KU812F sensitized with serum IgE antibody and antigen. Sera from 5 patients with egg white allergies having high RAST scores to OVM and a healthy volunteer were used after obtaining informed consent from the patients. The fluorescence spectroscopy was measured under pressure from 0.1 to 400 MPa. The fluorescence … More spectra was quantified by specifying the center of spectral mass<v>.Results : The releases of β-hexosaminidase were decreased gradually with elevating pressure from 0.1 to 400 MPa and were increased at higher pressures. Significant decreases in allergenicities, 50-90%, were observed in the pressurised OVM at 400 MPa. The fluorescence intensities were increased with elevating pressure. The maximum wavelengths were red-shifted by 2 nm to 8 nm, compared with the native OVM. This indicates that the polarity around the tyrosin residues increase and the hydrophobic cores are exposed to the surface of the molecules. The <v> values were decreased by 2.0 to 3.0 ^*100 (cm^<-1>). The subsequent pressure decrease increased the <v> values by 0.1 to 1.2 ^*100 (cm^<-1>). These results suggest that the high pressure induced irreversible changes in the tertiary structure.Conclusion : The reduction of allergenicity by high pressure seems due to the unfolding of the conformation of OVM. High pressure treatment could be effective food processing technique to reduce the allegenicity of OVM. Less