• 한국식품영양학회지
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• 제11권2호
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• pp.228-236
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• 1998

달걀의 Allergenicity를 감소시킬 수 있는 방안을 강구하고자 물리적 처리, 축합 인산염 처리 및 효소처리를 하여 Guinea pig를 이용한 Passive Cutaneous Anaphylaxis(PCA) inhibition 실험과 Non Proteic Nitrogen(NPN)정량을 통한 가수분해율의 측정결과 다음과 같은 결론을 얻었다. 달걀의 allergenicity는 가열에 의해 감소하였으며 가열시간이 길수록 단백질 가수분해율 및 PCA inhibition을 증가 시켰다. Ultraviolet 조사와 Microwave 조사는 단백 가수분해율과 PCA inhibition을 증가 시켜서 allergenicity를 저하시켰으며 ultraviolet이 저해효과가 더 컸으며 부화 달걀은 allergenicity를 감소시키지 않은 것으로 나타났다. 효소처리는 단백질의 가수분해율 및 PCA inhibition을 증가 시키며 allergenicity를 현저히 감소시켰으며 alcalase의 재해효과가 더 컸다. Polyphosphate의 참가는 단백질의 가수분해는 유도하지 않았으나 PCA inhibition을 증가 시키며 allergenicity를 감소시켰다. Allergenicity를 감소시키기 위한 처리를 한 달걀 gel의 주사전자현미경 사진은 효소처리 시 표면이 밝게 나타나서 단백질이 분해되었음을 알 수 있었고 neutrase가 alcalase보다 밝게 나타났으나 반응시간의 증가에 따라 모든 효소 표면이 밝게 나타났다. Instron에서 달걀 gel의 경도를 측정한 결과 효소와의 반응시간이 길수록 경도가 감소하는 경향을 보였다.

• 한국식품영양학회지
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• 제8권2호
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• pp.79-87
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• 1995

It is generally known that the protein of talk has allergenicity and the allerenicity Induces allergic diseases. Finding methods to reduce the allergenicity of the food and develop methods to make low allergic food is the purpose of this study. For this study, 1 tried various experimental methods : heat treatment, irradation with ultraviolet and microwaves treatment with polyphosphate, enzyme hydrolysis and PCA inhibition test using guinea pigs and degrees of hydrolysis. The results obtained are as follows. Heat treatment reduced allergenicity of milk protein. The higher the heat, the better the effect. Irradiating with ultraviolet and microwave increased both the degree of protein hydrolysis and PCA inhibition reduced the allergenicity. Ultraviolet was more effective than microwaves on milk protein. Enzyme treatment increased the degree of hydrolysis and PCA inhibition, and reduced allergenicity considerably. Neutrase was more effective than alcalase on milk protein. Adding Polyphosphate did not induced protein hydrolysis, but increased PCA inhibition and reduced allergenicity.

• 한국축산식품학회지
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• 제20권2호
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• pp.114-124
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• 2000

In this research the results showed that Evans blue stain causes vascular permeation at antibody injection site by the passive cutaneous anaphylaxis(PCA) screening of octpus minor so we concluded. Octopus minor causes allergy. Psedosciaena Polyactis, Raja Kenojei, Metapenaeus joyneri also showed allergenicity. Microwave and autoclaving appeared to reduced allergenicity(up to 99%) during the technological treatment processing. On the other hand, UV light didn't seem to change the protein structure of allergens affect the allergenicity. Therefore, the technological treatment processing of fish such as canning and microwave would possibly reduce the allergenicity. Among the ultrafiltration fraction of Octopus minor, Pseudosciaena Polyactis, Raja Kenojei and Metapenaeus joyneri, those fraction over 100,000 contained allergen and those under 100,000 and when screening allergenic fish went through 10,000∼100,000 ultrafiltration, only the fraction of over 100,000 showed the anaphylactis activity for PCA. However whether screening fish would cause anaphylaxis in human or not is questionable. The future clinical experiment will verify this result with clinical experiment patients. 본 연구 결과로 낙지의 PCA검색으로써 항체주사 부위에 Evan's Blue 착색으로 인하여 vascular permation이 일어나 allergynicity 반응이 인정되므로 낙지는 allergy가 있다고 할 수 있다. 조기, 홍어, 새우도 역시 allergenicity성이 나타난 것을 볼 수 있었다. 또한 공정 중 microwave와 autoclaving은 4가지 수산식품 낙지, 조기, 홍어, 새우의 allergenicity를 현저히 감소시키는 것으로 나타났다. 반면에 자외선은 단백질로 구성된 allergen의 구조는 크게 변화시키지 못하는 것으로 보여진 것을 알 수 있다. 그러므로 생선의 가공방법은 통조림 가공이나 microwave 처리가 allergenicity성을 감소시킬 수 있는 것으로 보여진다. 낙지, 조기, 홍어, 새우의 한외여과 fraction중 고분자인 100,000이상에서만 allergenicity가 나타났다. 따라서 이 allergen들의 분자량은 100,000 이상으로 추정되며 검색된 allergynicity 생선을 10,000∼100,000으로 한외여과 하였을 때 100,000 이상의 fraction에서만 PCA에 의해 allergenicity가 있는 것으로 인정되었다. 그러나 이 검색된 생선이 anaphylaxis가 인간에게서까지도 반응할지는 의문이다. 이 연구의 결과는 차후 임상실험환자에 의하여 최종 검증되어야 한다.

• 한국식품영양학회지
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• 제7권4호
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• pp.338-344
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• 1994

I experimented on commercial infant formula in passive cutaneous anaphylaxis inhibition methods. I used several guinea pigs for this experiment. The results obtained from this study were as follows : 1) Commercial infant formula showed positive reactions, while soy-based formula showed negative reactions. 2) The products from different companies showed different reactions respectively The products of "A" company showed low allergenicity compared to the products of "B" company. The Products of "C" company showed the lowest allergenicity. 3) It seemed to be that the differences of allergenicity among the products by various companies were caused by the differences of the materials used, the combination ratio of materials, the heat treatment level, and manufacturing processes., and manufacturing processes.

• 동아시아식생활학회지
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• 제11권2호
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• pp.104-111
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• 2001

The first purpose of this study was to determine the changes in the allergenicity of milk and egg with heat treatment. The allergenicity of milk and egg is known to have a strong antigen. The second purpose of this study was to observe changes of disestibility of milk and egg after heat treatment. For this study, passive cutaneous anaphylaxis(PCA) inhibition experiment by using guinea pig and nonprotein nitrogen(NPN)experiment were attempted. The result were following: 1. The allergenicity of both milk and egg was reduced by heat treatment. 2. The degree of hydrolysis and PCA inhibition increased with longer heating time. 3. The increse in both the degree of hydrolysis and PCA inhibition of milk was higher than that of egg. 4. Egg contained a greater amount of allergen than milk after heat treatment. 5. The digestibility of both milk and egg was reduced by heat treatment. 6. The digestibility was reduced further by increasing heating time. 7. The digestibility of egg was lower than that of milk after the treatment.

• 한국식품과학회지
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• 제40권3호
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• pp.343-348
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• 2008

여러가지 방법으로 난백을 처리하고 난백 중 주요한 알레르겐인 OM의 알레르기성 변화를 계란 알레르기 환자의 IgE 항체를 이용한 간접경합 ELISA로 조사하였다. 12종의 효소를 이용한 가수분해, 방사선조사, succinic anhydride 처리는 OM의 알레르기성을 효과적으로 감소시키지 못 하였다. OM의 당쇄를 제거하는 TFMS의 처리는 OM의 알레르기성을 1/20 정도로 감소시켰다. $100^{\circ}C$에서 10분간의 열처리는 알레르기성을 감소시키지 못하였으나 $121^{\circ}C$(10분)의 처리는 난백 중 OM의 알레르기성을 1/100정도로 감소시켰다. NaOH 단독 처리는 3%(w/v) 이상에서 알레르기성이 대부분 사라졌고, NaOH(0.3%(w/v) 이상)와 열($70^{\circ}C$,15 min)의 복합처리는 알레르기성을 1/10,000 이하로 낮춤으로써 가장 효과적인 감소를 보였다. 본 연구에서 환자의 IgE 항체를 이용한 ELISA 분석결과와 동일 시료에 대한 토끼 IgG 항체의 ELISA 결과는 대체적으로 비슷한 결과를 보였지만, TFMS 처리물에 대한 반응성은 후자에서 훨씬 많이 감소되어(1/10,000) 대조적이었다. 이는 식품의 항원성과 알레르기성 간에는 약간의 차이가 있음을 시사하였다.

• Nutrition Research and Practice
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• 제8권3호
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• pp.278-283
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• 2014

BACKGROUND/OBJECTIVES: Due to its beneficial health effects, use of buckwheat has shown a continuous increase, and concerns regarding the allergic property of buckwheat have also increased. This study was conducted for evaluation of the hydrolytic effects of seven commercial proteases on buckwheat allergens and its allergenicity. MATERIALS/METHODS: Extracted buckwheat protein was hydrolyzed by seven proteolytic enzymes at individual optimum temperature and pH for four hours. Analysis was then performed using SDS-PAGE, immunoblotting, and competitive inhibition ELISA (ciELISA) with rabbit antiserum to buckwheat protein, and direct ELISA with pooled serum of 21 buckwheat-sensitive patients. RESULTS: Alkaline protease, classified as serine peptidase, was most effective in reducing allergenicity of buckwheat protein. It caused decomposition of the whole buckwheat protein, as shown on SDS-PAGE, and results of immunoblotting showed that the rabbit antiserum to buckwheat protein no longer recognized it as an antigen. Allergenicity showed a decrease of more than 50% when pooled serum of patients was used in ELISA. Two proteolytic enzymes from Aspergillus sp. could not hydrolyze buckwheat allergens effectively, and the allergenicity even appeared to increase. CONCLUSIONS: Serine-type peptidases appeared to show a relatively effective reduction of buckwheat allergenicity. However, the antigenicity measured using rabbit antiserum did not correspond to the allergenicity measured using sera from human patients. Production of less allergenic buckwheat protein may be possible using enzymatic hydrolysis.

• Food Science and Biotechnology
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• 제15권1호
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• pp.128-132
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• 2006

This study was undertaken to investigate the effect of peptic and chymotryptic hydrolyses of 7S globulin, the major allergen of soybean protein, on its allergenicity, as measured by enzyme linked immunosorbent assay (ELISA), and to identify the allergenic hydrolyzed fragments of 7S globulin using SDS-PAGE. When 7S globulin was hydrolyzed by pepsin, the allergenicity was reduced by over 50%. However, the allergenicity of 7S globulin reduced by peptic hydrolysis was recovered in the sera from 5 out of 10 patients following sequential chymotryptic hydrolysis. Two fragments, with molecular weights 20-25 and 13-16 kDa, among the hydrolysate of 7S globulin by sequential pepsin and chymotrypsin showed reactivity with sera from 10 soybean-allergenic patients. As a result of the theoretical hydrolyses of ${\beta}$-conglycinin, which is a major protein of 7S globulin, it is suggested that the 20-25 kDa fragments were the fragments of the ${\alpha}$-subunit of ${\beta}$'-conglycinin and that the 10-16 kDa fragments were from the ${\alpha}$'-subunit.

• Journal of Dairy Science and Biotechnology
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• 제26권1호
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• pp.27-36
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• 2008

This review was written to introduce updated data on the structure and function of the major milk proteins identified as allergens, the characterization of their epitopes in each allergenic milk proteins, and the reduction of milk protein allergenicity. Most mammalian milk protein, even protein present at low concentration, are potential allergens. Epitopes identified in milk proteins are both conformational(structured epitope) and sequential epitopes(linear epitope), throughout the protein molecules. Epitopes on casein and whey proteins are reported to be sequential epitope and conformational epitopes, respectively. Conformational epitopes on whey protein are changed into sequential epitope by heat denaturation during heat treatment. Several methods have been proposed to reduce allergenicity of milk proteins. Most ideal and acceptable method to make hypoallergenic milk or formula, so far, is the hydrolysis of allergenic milk proteins by enzymes that has substrate specificity, such as pepsin, trypsin, or chymotrypsin. Commercial formulas based on milk protein hydrolysate are available for therapeutic purpose, hypoantigenic formula for infants from families with a history of milk allergy and hypoallergenic formula for infants with existing allergic symptoms.

• Food Science and Biotechnology
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• 제16권6호
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• pp.1011-1017
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• 2007

Saeujeot (salted and fermented shrimp) and kimchi are traditional Korean fermented foods. Even though shrimp have often induced severe allergic reactions in sensitized individuals, few studies have investigated the allergenicity of shrimp. The aim of this study was to observe the changes of pH and allergenicity of raw shrimp (Acetes japonicus) and saeujeot in cabbage kimchi during fermentation using competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA). Fermentation was carried out at different temperatures (25, 15, and $5^{\circ}C$). The pH of cabbage kimchi added with raw shrimp or saeujeot slowly decreased at lower temperature ($5^{\circ}C$) at the end stage of the fermentation process. The binding ability of serum obtained from patients allergic to raw shrimp against shrimp tropomyosin and saeujeot in kimchi rapidly decreased during longer fermentation periods and higher temperature ($25^{\circ}C$). In conclusion, the allergenicity of both raw shrimp and saeujeot in kimchi decreased during fermentation but the decrease in allergenicity of saeujeot was greater than observed for raw shrimp.