Heat treatment modifies the allergenicity of beef and bovine serum albumin

Abstract

The effect of heat on the allergenicity of beef and bovine serum albumin was investigated among 10 toddlers skin prick test (SPT)‐positive to raw and cooked beef. The meat‐allergy diagnosis was confirmed during double‐blind, placebo‐controlled food challenge (DBPCFC) with 180 g of beef cooked for 5 min at 100°C. SPT with homogenized and freeze‐dried beef, and heated and unheated bovine serum albumin were performed. Both heated and unheated bovine serum albumin, homogenized beef, and freeze‐dried beef were used in trial DBPCFC. All children were SPT‐positive to unheated bovine serum albumin. Seven were positive to heated bovine serum albumin, one to freeze‐dried beef, and none to homogenized beef. DBPCFCs were negative for homogenized beef and freeze‐dried beef, positive for unheated bovine serum albumin in five patients, and positive for heated albumin in four children. We conclude that heating reduces sensitization to beef and bovine serum albumin but does not abolish reactivity to albumin under home conditions. However, industrially heat‐treated and sterilized homogenized beef and freeze‐dried beef may be suitable substitutes in beef‐allergic children's diets.

The establishment of a highly sensitive ELISA for detecting bovine serum albumin (BSA) based on a specific pair of monoclonal antibodies (mAb) and its application in vaccine quality control

“…3 Many observations in humans have called attention to the possible sensitizing property of this kind of vaccine. With the increasing number of reports about the diseases caused by BSA, [4][5][6][7] the problem of residual bovine serum proteins, especially BSA, in viral vaccines has drawn more and more attention. 8 Many methods were tested to replace or decrease the concentration Recently, the upper limit for the content of BSA was precisely established in the Pharmacopeia of China.…”

Effects of a High-Pressure Treatment on Bovine Gamma Globulin and Its Reduction in Allergenicity

“…13) Werfel et al 14) have reported that the allergenicity of BSA and BGG could be reduced by sufficient heating. On the other hand, Fiocchi et al 15) have reported that, in some cases, heated BSA caused an allergic reaction. There have also been reports that beef allergy showed high cross-reactivity with other meat allergies.…”

Allergenicity of Milk Proteins

“…Bovine serum albumin (BSA) (Bos d 6), which is a heat-labile protein, is a major allergen in beef but a minor allergen in milk [81][82][83][84]. Accordingly, beef allergic individuals are at risk of being allergic to cow's milk and vice versa.…”