Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes of Binding Ability of Milk-Hypersensitive Patients질 IgE to Gamma-Irradiated Milk Proteins

감마선 조사된 우유단백질에 대한 우유 알러지 환자의 IgE 결합능의 변화

  • 조경환 (한국원자력연구소 방사선식품, 생명공학기술개발팀) ;
  • 육홍선 (한국원자력연구소 방사선식품, 생명공학기술개발팀) ;
  • 이주운 (한국원자력연구소 방사선식품, 생명공학기술개발팀) ;
  • 이수영 (아주대학교 의과대학 소아과교실) ;
  • 변명우 (한국원자력연구소 방사선식품, 생명공학기술개발팀)
  • Published : 2001.06.01
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Abstract

This study was carried out to evaluate the application of food irradiation technology as a method for reducing milk allergies. Bovine $\alpha$-casein, $\beta$-casein, $textsc{k}$-casein, $\alpha$-lactalbumin(ALA), $\beta$-lactoglobulin (BLG) and serum albumin (BSA) were used as model allergens of milk proteins and the proten solution (2.0 mg/mL) with 0.01 M phosphate buffered saline (pH 7.4) was irradiated at 3, 5 and 10 kGy. Using milk-hypersensitive patients IgE (MHP-IgE), the changes of binding ability to irradiated proteins were observed by competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA). Affinity of MHP-IgE to milk proteins was higher in ALA and BLG than that of other proteins. Standard curve to each non-irradiated protein could be made with MHP-IgE for quantifying milk allergens. Binding abilities of MHP-IgE to the irradiated proteins, however, decreased with different slopes of the standard curves. Sensitivity of gamma irradiation was higher in ALA and BLG than of other proteins. These results indicated that irradiation technology can be used to reduce the milk hypersensitivity.

Keywords

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