2013
DOI: 10.4168/aair.2013.5.1.42
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The Influence of the Presence of Wheat Flour on the Antigenic Activities of Egg White Proteins

Abstract: PurposeIt is known that ovomucoid, an egg allergen, is heat resistant and remains soluble after heating. However, a recent study showed that the antigenic activity of ovomucoid could be reduced by heating when egg white (EW) was mixed with wheat flour. This study was performed to determine the influence of wheat flour on the antigenic activities of EW proteins when EW is heated, and the influence of the duration of heat treatment.MethodsA mixture of EW and wheat flour was kneaded for 10 minutes and then baked … Show more

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Cited by 39 publications
(26 citation statements)
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“…Foods with higher fat content are more prone to the action of gastric enzymes due to an effect on gastric emptying ; an additional possibility therefore is that the higher fat content of the muffin might slow gastric emptying, thus exposing the egg protein to increased degradation by gastric enzymes in vivo . However, this would not explain the reduced IgE‐binding to egg proteins modified through a baking process observed in vitro in previous studies . Tolerance to baked egg is not simply a function of exposure to a reduced dose of allergen.…”
Section: Discussionmentioning
confidence: 79%
“…Foods with higher fat content are more prone to the action of gastric enzymes due to an effect on gastric emptying ; an additional possibility therefore is that the higher fat content of the muffin might slow gastric emptying, thus exposing the egg protein to increased degradation by gastric enzymes in vivo . However, this would not explain the reduced IgE‐binding to egg proteins modified through a baking process observed in vitro in previous studies . Tolerance to baked egg is not simply a function of exposure to a reduced dose of allergen.…”
Section: Discussionmentioning
confidence: 79%
“…There is now strong evidence that baked foods containing extensively heated cow's milk or egg in baked foods (such as biscuits, cakes or muffins) are tolerated by approximately 70% of children with milk or egg allergy . This is a result of heat‐induced protein structure modification and effects from a gluten‐containing food matrix (such as the formation of protein aggregates), altering the ability of IgE to bind to mainly conformational epitopes (as opposed to linear epitopes, which are heat resistant) and cause effector cell activation . Introducing baked foods containing egg/milk into the diet of children who are otherwise allergic to the native allergen may be a safe and simple way of accelerating natural tolerance, with both clinical and laboratory data suggesting this is the case .…”
Section: Strategies To Improve the Safety Of Immunotherapy For Food Amentioning
confidence: 99%
“…Our team has published several papers regarding the effect of food processing on allergenicity . One of the interesting findings was treatment with acid.…”
Section: Discussionmentioning
confidence: 91%