The Changes of Allergenic and Antigenic Properties of Egg White Albumin (Gal d 1) by Gamma Irradiation

감마선 조사된 난백 Albumin(Gal d 1)의 알러지성 및 항원성의 변화

  • 이주운 (한국원자력연구소 방사선식품) ;
  • 육홍선 (한국원자력연구소 방사선식품) ;
  • 조경환 (한국원자력연구소 방사선식품) ;
  • 이수영 (아주대학교 의과대학 소학과교실) ;
  • 변명우 (한국원자력연구소 방사선식품)
  • Published : 2001.06.01

Abstract

Gamma irradiation was applied to reduce egg allergy. Ovalbumin (OVA), an egg white protein, was used as model allergen and was gamma-irradiated at 3, 5, or 10 kGy in an aqueous state (2.0 mg/mL). The changes in allergenic and antigenic properties of OVA resulted from gamma irradiation were monitored by ELISA with serum from egg-hypersensitive patients (H-IgE), and mouse monoclonal IgG (M-IgG) or rabbit polyclonal IgG (R-IgG). The binding ability of H-IgE to irradiated OVA was dose-dependently reduced. However, IgGs from animal did better recognize 3 or 5 kGy-irradiated OVA. In the evaluation of immune reactivity using blind test, the reactivity of H-IgE rapidly decreased depending upon the irradiation dose. However, the reactivities of M-IgG and R-IgG was higher at 5 and 3 kGy-irradiated OVA than non-irradiated control. The results provide a new possibility to use irradiation process for reducing the allergenicity of egg white.

Keywords

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