Document Detail

In vitro determination of the allergenic potential of egg white in processed meat.
MedLine Citation:
PMID:  20948881     Owner:  NLM     Status:  In-Data-Review    
Hen's egg white has been reported as a causative agent of allergic reactions, with ovalbumin, conalbumin, ovomucoid, and lysozyme being the major allergens. However, little is known about the effects of processing with heat and high pressure on the allergenicity of egg white proteins as ingredients in meat. For this purpose, the allergenic characteristics of such treated preparations were studied. The IgE-binding capacity was analyzed by EAST inhibition in raw and processed meat preparations using sera from patients with hen's egg specific IgE. Increasing heat treatment as well as the application of high pressure decreased IgE binding, which is a measure of allergenic potential. The combined application of heat (70°C) and high pressure had synergistic effects in reducing the allergenic potential nearly twice as the sum of the single treatments conducted separately.
Sabine Hildebrandt; Larsen Schütte; Stefan Stoyanov; Günther Hammer; Hans Steinhart; Angelika Paschke
Publication Detail:
Type:  Journal Article     Date:  2010-03-17
Journal Detail:
Title:  Journal of allergy     Volume:  2010     ISSN:  1687-9791     ISO Abbreviation:  J Allergy (Cairo)     Publication Date:  2010  
Date Detail:
Created Date:  2010-10-15     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101535174     Medline TA:  J Allergy (Cairo)     Country:  Egypt    
Other Details:
Languages:  eng     Pagination:  -     Citation Subset:  -    
Institute of Biochemistry and Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany.
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