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Changes in the antigenicity and allergenicity of ovalbumin in chicken egg white by N-acetylglucosaminidase
- Issue Date
- Feb-2017
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Ovalbumin; Egg white; Allergenicity; Antigenicity; N-Acetylglucosaminidase
- Citation
- FOOD CHEMISTRY, v.217, pp 342 - 345
- Pages
- 4
- Journal Title
- FOOD CHEMISTRY
- Volume
- 217
- Start Page
- 342
- End Page
- 345
- ISSN
- 0308-8146
1873-7072
- Abstract
- Ovalbumin (OVA), an (hen) egg allergen, is one of the most abundant glycoprotein allergens associated with IgE-mediated hypersensitivity through the T-helper type 2 immune response. The effect of deglycosylation of the N-terminal glycan in OVA on allergenicity and antigenicity after N-acetylglucosaminidase treatment was studied. N-acetylglucosaminidase-treated OVA (N-OVA) evaluated using an enzyme linked immunosorbent assay, respectively. N-OVA significantly (p < 0.05) OVA-specific IgE and histamine levels. In addition, N-OVA decreased the antigenicity of OVA 1000-fold. These results suggest that the degree of allergenicity and antigenicity reduced with deglycosylation of N-terminal glycan in OVA. (C) 2016 Elsevier Ltd. All rights reserved.
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