Hen’s egg allergy: an update

Федотова, М М; Федорова, О. С.; Коновалова, У. В.; Камалтынова, Е. М.; Нагаева, Т. А.; Огородова, Л. М.

doi:10.20538/1682-0363-2018-2-156-166

Cited by 5 publications

(1 citation statement)

References 56 publications

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“…По данным молекулярной аллергологии, куриное яйцо содержит более 30 белковых молекул, однако сенсибилизация к каждому компоненту имеет разную клиническую значимость, что связано с разными физико-химическими свойствами молекул. Основными аллергенами куриного белка являются овальбумин, кональбумин, овомукоид, лизоцим, в желтке -альфа-ливетин, которые имеют разную устойчивость к воздействию температурой или пищеварительными ферментами [30].…”

Section: пищевая аллергия на куриное яйцоunclassified

Food allergy: Trends in the development of allergen-specific immunotherapy technologies

Kutas,

Prokopyeva,

Fedotova

et al. 2023

Russian Journal of Allergy

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Relevance. Food allergy (FA) is an urgent problem for public health around the world. One of the most promising methods of FA treatment is allergen-specific immunotherapy (ASIT). Materials and methods. A search and analysis of scientific publications was carried out using resources cataloging biomedical scientific literature: PubMed and eLibrary. The review includes original studies published between January 1, 2020 and December 31, 2022. Results. The review made it possible to systematize the data accumulated over the past three years, reflecting the main trends in ASIT of food allergy. The analysis of studies showed modern approaches to oral (OIT) and epicutaneous (EPIT) immunotherapy and affected the efficacy and safety of these types of treatment. In food allergy cohorts, the ASIT approach of OIT and EPIT has been shown to be highly effective in achieving tolerance and desensitization to the food triggerIt was revealed that EPIT is characterized by a high level of adherence of patients to treatment.

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Section: пищевая аллергия на куриное яйцоunclassified

Food allergy: Trends in the development of allergen-specific immunotherapy technologies

Kutas,

Prokopyeva,

Fedotova

et al. 2023

Russian Journal of Allergy

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Food Allergens and Methods for Producing Hypoallergenic Foods

Gromov

Borisova

Бахарев

2021

Food Processing: Techniques and Technology

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Introduction. Healthy nutrition is one of the global problems that humanity is facing today, of which food safety and food allergies are the most relevant issues. A lot of chemicals used as food raw materials possess allergenic properties. Food producers are only beginning to realize the scale of this problem. As a result, hypoallergenic products and methods of food allergy prevention are at an early stage of development. Study objects and methods. The paper is a review of twenty years of research on food allergy. Results and discussion. The article describes the main sources of food allergens and allergenic proteins of plant and animal origin. It also gives various classifications of food allergens in terms of their stability and ability to maintain antigenic properties after processing, as well as provides methods for allergenicity reduction and hypoallergenic food production. Conclusion. Thermal and enzymatic processing are currently the most popular methods of reducing allergenicity of food raw materials. New approaches are based on enzymatic activity of microorganisms, the chemical modification of allergenic proteins, and the removal of allergenic proteins by binding them into complexes. The combination of enzymatic processing with high hydrostatic pressure or high-intensity ultrasound is the most promising direction in the production of hypoallergenic raw materials. Other promising methods are based on the enzymatic activity of microorganisms, chemical modification of allergenic proteins, and complexation with polyphenols, anthocyanins, etc. The future lies with genetic modification, which, however, still remains too complex, time-consuming, and understudied. Most novel methods need clinical trials to confirm the possibility of their use for commercial hypoallergenic food production.

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Functional Profile of Enzymatic Hydrolysates in Food Proteins

Lebedeva,

Bolkhonov,

Zhamsaranova

et al. 2024

Food Processing: Techniques and Technology

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Food allergy is a matter of global concern, proteins being a popular allergen worldwide. Enzymatic protein hydrolysates serve as hypoallergenic components in functional foods. This article describes enzymatic hydrolysates of egg and soy proteins as potential antigens, sensitizers, and antioxidants. The research featured soy protein isolate and egg albumin. The protein hydrolysates were obtained in a two-step process with pepsin and trypsin to measure hydrolysis, total antioxidant activity, and residual antigenicity. The sensitizing ability of native proteins and their hydrolysates was studied using a delayed-type hypersensitivity (DTH) skin test of paw swelling in mice. The egg albumin and soy protein were hydrolyzed by sequentially adding the proteases, i.e., pepsin and trypsin. The degree of protein hydrolysis was calculated against total nitrogen and its contents in non-hydrolyzed raw materials and hydrolysate. It was 82.6% for the egg hydrolysate and 88.3% for the soy hydrolysate, the total antioxidant activity being 114.3 and 91.4 mg/100 mL, respectively. The residual antigenicity of the hydrolysates determined by ELISA in a sandwich version was 1.55×10–4 and 3.30×10–4 RU, respectively. The native egg and soy proteins demonstrated good allergenic properties, and the DTH response index increased fivefold. The hydrolysates reduced the DTH response indices by an average of 3.5 for egg hydrolysate and 2.6 times for soy hydrolysate. The resulting enzymatic hydrolysates of egg albumin and soy protein demonstrated a high degree of hydrolysis and antioxidant activity. They had low residual antigenicity (10–4) and low sensitizing ability. The resulting enzymatic hydrolysates could be used as hypoallergenic components and antioxidants in new functional foods.

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Hen’s egg allergy: an update

Cited by 5 publications

References 56 publications

Food allergy: Trends in the development of allergen-specific immunotherapy technologies

Food allergy: Trends in the development of allergen-specific immunotherapy technologies

Food Allergens and Methods for Producing Hypoallergenic Foods

Functional Profile of Enzymatic Hydrolysates in Food Proteins

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