• Korean Journal of Community Nutrition
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• v.9 no.1
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• pp.90-97
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• 2004

The purpose of this study was to determined the rate of sensitization to food allergen in children with Atopic Dermatitis (AD) in Korea. A total of 3,783 patients (male = 1983, female = 1800) with AD (age under 18 years) who had visited Samsung Medical Center from 1998 to 2003 were enrolled in the study. Food hypersensitivity was measured by specific IgE to egg, cow's milk, soy, peanut, wheat, buckwheat, beef, pork, chicken, shrimp, crab, salmon, mackerel, etc. Specific IgE levels > 0.7 kU/L. by Captured Allergen Product (CAP) assay were considered positive. Chi-square test at p value < 0.05 was used to examine the difference of the prevalence by sex and age. The rate of sensitization to multiple food allergens was 31.2% and decreased with age. Hypersensitivity to egg showed highest prevalence, which was 24.3%, compared to the prevalence of other foods. High prevalence of hypersensitivity to milk. wheat, soy, peanut, crab or shrimp was observed (11.6- 17.7%). Low prevalence of hypersensitivity to beef, pork, tuna or chicken was observed (1.9-3.5%). Children aged under 3 years had significantly higher prevalence of hypersensitivity to egg, milk, soy and beef than children aged at least 3 years. Our results stress the need for examination of food hypersensitivity aimed at identified and limited each food allergen among children with AD caused by food to help patients outgrow their food allergy.

• Journal of Dairy Science and Biotechnology
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• v.28 no.1
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• pp.35-41
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• 2010

Food allergy is defined as adverse reactions toward food mediated by aberrant immune mechanisms. Therefore, an allergic response to a food antigen can be thought of as an aberrant mucosal immune response. Food allergy most often begins in the first 1~2 years of life with the process of sensitization by which the immune system responds to specific food proteins, most often with the development of allergen-specific immunoglobulin E (IgE). Over time, most food allergeies are lost, although allergy to some foods is often long lived. The most important allergen sources involved in early food allergy are milk, eggs, peanut, soybean, meat, fish and cereals. Milk allergy seem to be associated with casein and whey protein. Important features of proteins as allergenicity are size, abundance and stability. Strategies for the prevention of milk allergy is breast-feeding, partially hydrolysised infant formula, using of probiotics, immune components in milk, preparation of low allergenicity milk protein and allergy therapy (immune therapy).

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.296-300
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• 2006

Immunoblotting and competitive indirect enzyme-liked immunosorbent assay(Ci-ELISA) was used for detection of ${\beta}$-lactoglobulin(BLG) in dairy products, such as milk, dried milk and fermented milk. In immunoblotting, human IgE weakly recognized proteins of fermented milk, but still responded to dried milk even though become weak. Rabbit polyclonal antibody to BLG, used as a model of antigen, and milk allergic patients' IgE was used in the ELISA. Reactivities of Abs were the highest in market milk. BLG in fermented milk was detected in a low content. This result indicates the fermented milk have the lowest BLG content and could be used as hypo-allergenic food for milk-allergic individual.

• Korean Journal of Community Nutrition
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• v.10 no.3
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• pp.264-270
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• 2005

Breastfeeding has been known as the best feeding practice to prevent allergies including atopic dermatitis (AD) However, the benefit on the prevention of allergic disease is still controversial. The objectives of this study were to examine the rate of sensitization to the protein of eggs, cow's milk and soy in exclusively breastfed infants and to evaluate antigen-antibody reaction between breast milk and serum of AD infant. Data on feeding and food hypersensitivity were obtained for 62 AD infants (32 male, 30 female) aged < 6 month who had visited Samsung Medical Center from September 2001 to May 2003. Food hypersensitivity was determined by measuring specific IgE to egg, cow's milk and soy. Specific IgE levels > 0.7 kU/L by CAP assay (Pharmacia, Uppsala, Sweden) were considered positive. The rates of sensitization in breastfed infants were $41.9\%$ (26/62) to egg, $30.6\%$ (19/62) to milk and $18.0\%$ (11/62) to soy. Immunoblotting analyses were performed using breast milk with the matched serum of seven AD infants (4 male/3 female). Binding patterns of AD infant's IgE to breast milk extract showed visible specific band for immunoglobulin, especially in case of a lactating mother who did not completely restricted ingestion of egg, milk and soy. These results indicate that sensitization to food allergen develops via breast milk feeding. Breast milk feeding should be recommended in infants at risk of developing allergic disease, but maternal intake of highly allergenic food might be restricted for prevention and treatment of food allergy among the babies with AD.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1169-1174
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• 2004

This study was carried out to assess the effects of electron beam (EB) radiation on the conformational changes of ovalbumin (OVA), based on the early works using gamma irradiation. The applied doses of OVA used were 3,5,7, and 10 kGy, respectively. The conformational alterations were measured with SDS-PAGE, GPC-HPLC, and competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA) using monoclonal anti-OVA IgG antibody. Irradiation caused a degradation and/or an aggregation of OVA molecule. Immunochemical structures of irradiated OVA were altered by irradiation. Effects of gamma and electron beam radiation were similar at the same absorbed doses. These results may be used for inhibition of food allergy and development of immunogen with EB radiation.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.1
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• pp.868-876
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• 2015

This study was conducted to measure the concentrations of total culturable bacteria (TCB) and to identify the bacteria in thirty public facilities (7 elderly-care facilities, 4 hypermarkets, 4 university hospitals, 7 child care facilities, 4 subway stations and 4 bus terminals) in Seoul and Gyeonggi-Do Province. Although all concentrations measured in these study facilities did not exceed the national maintenance standard, it is believed that elderly-, child-care facilities should be high priority facilities to improve the indoor air quality and it is important to study the health effects and the airborne bacteria concentration of public facilities including non-culturable bacteria or allergen.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.959-963
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• 2000

Soy bean is one of the most common food material to cause food hypersensitivity reactions in Korea. In this study we have investigated the effect of heating on antigenicity and allergenicity change of soybeans by using immunoblotting and ELISA methods with serum of soybean allergic patients and polyclonal antibody against soybean proteins. Soybean proteins were extracted by one-hour heating in boiling waterbath and separated by SDS-PAGE. After heat treatment, no significant changes of soy protein patterns were observed in SDS-PAGE analysis. Furthermore, the heat treatment had no effect on the results in immunoblotting with polyclonal antibody as well as in ELISA with soybean allergic patients' serum. With these results it may be concluded that allergenicity and antigenicity of soybeans do not reduce by thermal treatment.

• Journal of Environmental Health Sciences
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• v.31 no.2 s.83
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• pp.120-126
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• 2005

To assess exposure of allergy patients to a biological environment, measurements were made of levels of airborne bacteria and fungi, house dust endotoxin and mite allergens in homes of 7 allergy patients and 12 healthy families. Concentrations of airborne total bacteria and the ratio of indoor and outdoor concentrations(I/O) in allergy patient's homes were high compared to non-allergy houses. But no significant differences could be shown for the concentration of spores of viable fungi and staphylococcus in indoor air between the homes of allergic patients and healthy families. The results of investigation on house dust mites, Dermatophagoids farinae were detected in all mattress samples and the levels in the allergy patient's homes were generally high, with individual measurements exceeding $2{\mu}g/g$ dust found in $30\%$ samples. In contrast with, Dermatophagoids pteronyssinus were detected in only $60\%$ samples and the concentrations were very low. The levels of endotoxin in dust samples collected from the allergy patient's home mattresses were higher than those of control houses. There was a positive correlation between the endotoxin levels and the house dust mite allergens.

• Journal of Life Science
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• v.22 no.4
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• pp.524-531
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• 2012

Soybean is one of the most common food materials causing food hypersensitivity reactions in Korea. In this study, we have investigated the effect of roasting and fermentation on the allergenicity of soybean. Three kinds of soybean ($Daepung$, $Daewon$, and $Taegwang$) were prepared as raw, roasted, and fermented by $Bacillus$ $subtilis$ GSK 3580, and then their proteins were extracted. The proteins were separated using SDS-PAGE, and the detection of IgE specific to soybean proteins was performed by immunoblotting using 7 sera of soybean allergy patients and non-allergic control individuals. Serum specific IgE to soybean was measured by ELISA. The SDS-PAGE of raw soybean proteins showed various-sized bands ranging from 9 to 76 kDa, which are known as major allergens. In particular, 9, 21, 34, 52, 72, and 76 kDa proteins are known as LTP, Kunits trypsin inhibitor, $Gly$ m Bd 30K, ${\beta}$-subunit, ${\alpha}$-subunit, and ${\alpha}$'-subunit of ${\beta}$-conglycinin, respectively; these are major allergens in soybean. In contrast, only peptides of less than 35 kDa were found in roasted and fermented soybeans. IgE immunoblot analysis of three roasted species of soybeans commonly detected at 38-40 kDa and 10-15 kDa. The protein bands in fermented soybean showed very weak signals or were not detected. In addition, the reactivity of most patients' sera to soybean was decreased after roasting and fermentation. With these results, it may be concluded that the allergenicity of soybeans is reduced by the roasting and fermentation processes. It is supposed that allergenic proteins in soybean were degraded by heat treatment methods and proteolytic enzymes were secreted from fermenting microorganisms.

• Tuberculosis and Respiratory Diseases
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• v.39 no.5
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• pp.386-391
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• 1992

Background: Recently, bronchial provocation of the airway of atopic asthmatic subjects with inhaled allergen has been shown to produce an initial peripheral blood eosinopenia followed by an eosinophilia occurring approximately 12 to 18 hrs after the challenge. However there are few studies about the change of peripheral eosinophil count (PEC) after bronchial provocation with nonspecific stimuli such as histamine or methacholine. Interestingly our preliminary study demonstrated a notable change of PEC during bronhial provocation with inhaled histamine in some asthmatic subjects. This study was designed to reevaluate our preliminary data and to further investigate the change of PEC during as well as after bronchial provocation with inhaled histamine in bronchial asthma tics. Methods: Sixteen asthmatic subjects participated in this study. Bronchial provocation with inhaled histamine was done between 9 AM and 12 MD. Blood samplings for PEC were done with 5 minutes intervals during the procedure, and repeated at 1 hour, 2 hours, 4 hours, 8 hours, 24 hours, and 48 hours after the procedure. Results: The results were as follows; 1) The patients were divided into two groups characterized by each pattern in the change of PEC during the procedure. A group (11 of sixten, group I) showed an increasing pattern of PEC and another group (5 of sixteen, group II) showed a decreasing pattern of PEC during the procedure. 2) Group I demonstrated a tendency to maintain continuously higher level of PEC than the baseline value until 48 hours after the procedure. 3) Group II demonstrated a tendency to maintain continuously lower level of PEC than the baseline value until 48 hours after the procedure. 4) There were no significant differences in their clinical parameters including baseline eosinophil count, baseline $FEV_1$, $PC_{20}$ of histamine, and serum IgE level between group I and group II. Conclusion: Our results suggest that the change of PEC produced by inhaled histamine in asthmatic subjects is much different from that produced by inhaled allergen, and that each patient may have their individual characteristics in the change of PEC in response to bronchial provocation with inhaled histamine. Alternatively these findings suggest that eosinophils may be partially involved in the early asthmatic reaction.