Food-Cooking Processes Modulate Allergenic Properties of Hen’s Egg White Proteins

Abstract

Background and Objective: Reducing the allergenicity of food allergens can suppress the clinical symptoms of food allergy. The objective of the present study was to investigate the effects of processing on the allergenic properties of hen’s egg white proteins. Methods: Eggs were processed by traditional Chinese cooking, including steaming, water boiling, frying, spicing and tea boiling. The contents of processed egg protein were assessed by sodium dodecyl sulfate polyacrylamide gel electrophoresis; the allergenicity was evaluated by Western blotting, enzyme-linked immunosorbent assay and enzyme allergosorbent test inhibition. Circular dichroism spectrum analysis of four major egg allergens from various egg products was performed as well. A mouse model of food allergy was developed to test the allergenicity of processed egg protein in vivo. Results: Protein degradation was significant following tea boiling and spiced-tea boiling. The total allergenic potential of water-boiled egg and fried egg was relatively higher than that of steamed egg, spiced egg and tea-boiled egg. Challenge with proteins from raw egg, water-boiled egg and fried egg induced skewed T-helper 2 pattern responses (Th2 responses) in the intestine of mice sensitized to egg proteins; however, when the mice sensitized to egg proteins were challenged with proteins from steamed egg, spiced egg and tea-boiled egg, respectively, only weak Th2 responses were induced in their intestine. Conclusion: Processing by steaming, spicing, or tea boiling can weaken the allergenicity of egg proteins.

Influence of heat treatment and egg matrix on the physicochemical and allergenic properties of egg custard

“…Watanabe et al used three types of heated egg white to challenge OVA23-3 transgenic mouse and reported that heating condition at 100°C for 5 min reduces the allergenicity of OVA and induced tolerance in OVA23-3 mice (Watanabe et al, 2014). Liu et al investigated the effects of different traditional Chinese cooking methods on the allergenic properties of hen's egg white proteins and stated that heat processing can weaken the allergenicity of egg proteins (Liu et al, 2013). Our results supported the previous findings.…”

“…Liu et al. investigated the effects of different traditional Chinese cooking methods on the allergenic properties of hen's egg white proteins and stated that heat processing can weaken the allergenicity of egg proteins (Liu et al., 2013). Our results supported the previous findings.…”

Ondansetron for Food Protein-Induced Enterocolitis Syndrome

“…So it might be possible to assume that tolerance to baked food is not certain, but is, rather, limited to only some (as of yet unknown) FPIES phenotypes. It has been reported how different ways of cooking may also influence the reduction of the allergenic properties of egg [7]. Finally, it was found that patient No.…”

Effect of Different Heat Treatments on In Vitro Digestion of Egg White Proteins and Identification of Bioactive Peptides in Digested Products

“…For undigested samples, 0.5 g egg white powder from each group was dissolved in PBS (50 mM, pH 7.2) and incubated overnight at 4 °C, followed by centrifuging at 17500 × g for 30 min at 4 °C after shaking for 1 hr (Liu et al., ), and collecting the supernatant. For digested samples, the TCA‐insoluble fraction, the precipitate, was fully mixed with precooling acetone and then centrifuged at 12,000 rpm for 15 min at 4 °C.…”