Evidence of regained antigenic activity during proteinase treatment in hydrolyzate of denatured insoluble allergen in processed foods

类卵粘蛋白是主要的蛋清变应原之一，在面包或意大利面的制作过程中，其抗原活性消失，变性后的不溶物发生变化。在下一步的研究中，最有必要的是该产品的口服挑战应用，即该产品中的不溶性卵粘蛋白的水解物不具有抗原性。小麦-面粉蛋清复合体中的不溶性鸡蛋过敏蛋白在体外被胃酶、胰酶和胰凝乳酶降解。这项研究的目的是让鸡蛋过敏的患者有可能食用添加鸡蛋的面包和意大利面。用兔抗OM或OVA血清，用竞争抑制法检测模拟胃液中卵清蛋白的水解物类卵粘蛋白和卵清蛋白(OVA)的抗原性。加热的OM比加热的OVA对胃酶水解性的抵抗力强得多。加热蛋清的OM抗原性比加热的OM显著降低。用竞争抑制法和免疫印迹法检测了添加蛋清的面包和面团样品胃蛋白酶消化上清液和沉淀物中OM的抗原活性。面团经胃酶处理120min后，其上清液和沉淀液中的OM抗原性完全消失，面团的上清液和沉淀液中仍有OM抗原性。3.面团和添加蛋清的水煮面团的OM抗原性也在水煮面团的胃蛋白酶消化液中消失，而在面团的胃蛋白酶消化液中消失。

Ovomucoid, one of the major egg white allergens, changed in denatured insoluble and the antigenic activity was disappeared in the processes of bread or pasta making. It is the most necessary for application of oral challenge of the products as the next step study that the hydrolyzate of the insoluble ovomucoid in the products dose not gain the antigenic activity. Insoluble egg allergenic protein in the wheat-flour egg white complex is in vitro hydrolyzed by pepsin, trypsin and chymotrypsin. The aim of this study that allergenic patients for egg are possible to eat bread and pasta supplemented egg.1. Antigenic activities of the hydrolyzate of egg white proteins, ovomucoid and ovalbumin (OVA), in simulated gastric fluid were analyzed with ELISA competitive inhibition using rabbit anti OM or OVA serum. Heated OM was considerably more resistant to pepsin hydrolysis than was heated OVA. OM antigenic activity in heated egg white decreased more remarkably than that of heated OM. The OM antigenic activities in both supernatant and precipitate separated from pepsin digests of bread and dough samples supplemented with egg white were examined with ELISA competitive inhibition and immunoblotting analysis. OM antigenic activity in both supernatant and precipitate of bread hydrolyzed by pepsin for 120 min disappeared completely, though it remained in both hydrolyze of dough. 3. OM antigenic activity in pasta dough and boiled pasta supplemented with egg white were also disappeared in pepsin digests of boiled pasta but in those of dough.