Publisher : Korean Society for Food Science of Animal Resources
DOI : 10.5851/kosfa.2010.30.1.133
Title & Authors
Reduction of Allergenicity of Domestic Pork Ham and Bacon by Autoclave Treatment Kim, Seo-Jin; Kim, Koth-Bong-Woo-Ri; Song, Eu-Jin; Lee, So-Young; Yoon, So-Young; Lee, So-Jeong; Lee, Chung-Jo; Kim, Kyu-Earn; Ahn, Dong-Hyun;
The pork hams and bacon comprising the most popular processed pork were treated with autoclave to investigate application of hypoallergenic pork. Among pork hams and bacon, two products with the highest binding ability were selected for experiments. The results of ci-ELISA on pork hams treated with autoclave showed that the binding ability of p-IgG and pigallergic patient's sera (P2) to PSA (porcine serum albumin) from pork ham samples by autoclave treatment at for 30 min was slightly decreased. The binding ability to p-IgG of b and c bacon treated with autoclave was declined to below 16% and 11% as compared with control sample that showed 60% and 91% binding ability. The binding ability to P2 of b and c bacon treated with autoclave decreased to below 22% and 34% as compared with control sample that showed 95% and 126% binding ability. A result of immunoblotting on bacon showed that p-IgG as well as pig patient's sera did not recognize PSA well in autoclave treatment. The results obtained from this work indicated that autoclave treatment was effective for a reduction of allergenicity of pork hams and bacon. Therefore the autoclave treatment may be applied to development of hypoallergenic pork.
단일 생약재 및 생약복합제 에탄올추출물의 항산화 및 항염증 활성,이성규;정현진;이은주;김종부;최상원;
한국식품과학회지, 2011. vol.43. 2, pp.200-205
Asero, R., Mistrello, G., and Falagiani, P. (1997) Oral allergy syndrome from pork. Allergy 52, 684-685.
Bernhisel-Broadbent, J., Scanolon, S., Strause, D., and Sampson, H. A. (1992) Clinical relevance of altered fish allergenicity secondary to various preparation methods. J. Allergy Clin. Immunol. 90, 622-629.
Besler, M., Steinhart, H., and Paschke, A. (2001) Stability of food allergens and allergenicity of processed foods. J. Chromatogr. B 756, 207-228.
Bourne, H. C., Restani, P., Moutzouris, M., and Katelaris, C. H. (2005) An unusual pattern of meat allergy. Allergy 60, 706-707.
Breneman, J. C. (1983) Overview of food allergy: Historical perspective. Ann. Allergy 51, 220-221.
Evelien, L., Lambertus, A. M., Stef, J. K., and Harry, G. (2008) Legumin allergens from peanuts and soybeans: Effects of denaturation and aggregation on allergenicity. Mol. Nutr. Food Res. 52, 674-682.
Fukazawa, T., Hasimoto, Y., and Yassi, T. (1961) Effect of some proteins on the binding quality of an experimental sausage. J. Food Sci. 26, 541-549.
Hilger, C., Kohnen, M., Grigioni, F., Lehners, C., and Hentges, F. (1997) Allergic cross-reactions between cat and pig serum albumin: Study at the protein and DNA levels. Allergy 52, 179-187.
Kang, K. O. (2006) Assessment of allergenicity of fermented dairy products by immunoassay. Korean J. Food Nutr. 19,296-300.
Kim, K. B. W. R. (2007) Changes in allergenicity of porcine serum albumin by physical treatment. MS thesis, Pukyong National Univ., Busan, Korea.
Kim, K. B. W. R., Kim, S. J., Lee, S. Y., Song, Y. J., and Ahn, D. H. (2008) Changes in allergenicity of porcine serum albumin by microwave, sonication, and high hydrostatic pressure. Korean J. Food Sci. Ani. Resour. 28, 499-504.
Kim, S. J., Kim, K. B. W. R., Song, E. J., Lee, S. Y., Yoon, S. Y., Lee, S. J., Lee, C. J., and Ahn, D. H. (2009) Effect of digestive enzymes on the allergenicity of autoclaved market pork sausages. Korean J. Food Sci. Ani. Resour. 29, 238-244.
Kim, S. Y., Jung, E. Y., Yuk, J. S., Kim, Y. S., Kim, J. M., and Suh, H. J. (2007) Meat quality of belly and shoulder loin according to various producing district. Korean J. Food Sci. Ani. Resour. 27, 216-221.
Laemmli, U. K. (1970) Cleavage of structual proteins during the assembly of the head of bacteriophage T4. Nature 227, 680-685.
Lee, J. H. and Lee, S. R. (1988) Electrophoretic pattern of specific proteins in meat products. Korean J. Food Sci. Technol. 20, 34-39.
Lee, J. W., Park, J. H., Kim, C. J., and Shin, H. K. (1998) Application of competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA) for monitoring the degree of frozen denaturation of bovine myosin. Int. J. Food Sci. Technol. 33, 401-410.
Lee, J. W., Yook, H. S., Cho, K. H., Lee, S. Y., Byun, M. W. (2001) The changes of allergenic and antigenic properties of egg white albumin (Gal d 1) by gamma irradiation. J. Korean Soc. Food Sci. Nutr. 30, 500-504.
Matthias, B., Hans, S., and Angelika, P. (2001) Stability of food allergens and allergenicity of processed foods. J. Chromatogr. 756, 207-228.
Matsuda, T., Watanabe, K., and Nakamura, R. (1982) Immunochemical studies on thermal denaturation of ovomucoid. Biochim. Biophys. Acta 707, 121-128.
Matsuda, T., Tsuruta, K., Nakabe, Y., and Nakamura, R. (1985) Reduction of ovomucoid immunogenic activity on peptic fragmentation and heat denaturation. Agric. Biol. Chem. 49, 2237-2241.
Opara, E. I., Oehlschlager, S. L., and Hanley, A. B. (1998) Immunoglobulin E mediated food allergy. Modelling and application of diagnostic and predictive tests for existing and novel foods. Biomarkers, 3, 1-19.
Towbin, H. T., Staehelin, T., and Gordon, J. (1979) Electrophoretic transfers of proteins from polyacrylamide gels to nitrocellulose sheets : procedure and some applications. Proc. Natl. Acad. Sci. USA 76, 4350-4354.
Urisu, A., Ando, H., Morita, Y., Wada, E., Yasaki, T., Yamada, K., Komada, K., Torii, S., Goto, M., and Wakamatsu, T. (1997) Allergenic activity of heated and ovomucoid- depleted egg white. J. Allergy Clin. Immunol. 100, 171-176.
Virture, C. M. and Wittiig, H. J. (1970) Allergenicity of egg protein fractions as determined by histamine release from human lung tissue. Fed. Proc. 29, 576-582.
Wang, C. H., Kou, S. K., and Chen, H. L. (2002) Porcine serum albumins sandwich ELISA for determining the cooking temperature of cured ground pork. Taiwanese J. Agri. Chem. Food Sci. 40, 197-204.