• 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.

• 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.

• 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.

• Nutritional Sciences
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• 제9권4호
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• pp.317-322
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• 2006

Soybeans are well-known as allergenic foods. Koreans consume large amounts of soybean foods, such as kochujang, which have gone through the fermentation process. To lower the allergenicity of these foods, we prepared hypo allergenic kochujang with aloe extract (AK). A sensory evaluation was conducted along with a clinical evaluation that used a double-blind, placebo-controlled food challenge (DBPCFC) test These tests were designed to evaluate the acceptability of the fermented foods. In comparison to normal kochujang (NK), AK elicited a higher sensory test score, and the rate of positive reactions in atopic dermatitis patients during the DBPCFC test was reduced. Methods of protein extraction, protein quantitation with sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE), and protein identification using two-dimensional (2D) gel electrophoresis were performed for both NK and AK to compare the functional factors. We found a reduction in the levels of high molecular proteins even though the bands of the proteins had not entirely disappeared, indicating that the boiling and fermentation process changed the soybean protein patterns. The rate of the reduction of high molecular proteins was more effective in the AK. In conclusion, AK can be recognized as a food with hypoallergenic effect.

• Preventive Nutrition and Food Science
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• 제6권4호
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• pp.253-256
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• 2001

Irradiation of food is not only used for sanitation purposes but can be used for processing techniques to reduce or eliminate toxic or undesirable compounds on food. Irradiation wag effective to reduce the allergenicity of food by modification of the structure of proteins causing allergy reactions. Volatile N-nitrosmaine was reduced or eliminated by irradiation in the model system study and the breakdown products by irradiation did not recombine under human stomach conditions (pH 2,3, and 4,37$^{\circ}C$). The possibility of residual chlorophyll b reduction by irradiation was also found, and the model study indicated that irradiation be used to destroy chlorophyll b, resulting in protection from photooxidation in oil without acceleration of lipid oxidation during irradiation. In this paper, several on-going research projects for the application of food irradiation as a new processing technique are introduced, including reduction of food allergens, breakdown of volatile N-nitrosamine and residual chlorophyll b.

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 2003년도 춘계학술발표대회 및 심포지움 : 식품유래 위해물질의 안전성
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• pp.20-35
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• 2003

• 한국식품영양과학회지
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• 제41권8호
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• pp.1066-1071
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• 2012

본 연구에서는 3가지 서로 다른 미생물을 이용하여 콩을 발효시킨 후 제품의 알레르기성 변화를 살펴보았다. 증자 후 가열 살균된 콩은 유산균(Lactococcus actis subsp. lactis) 그리고/또는 황국균(Aspergillus oryzae) 그리고/또는 고초균(Bacillus subtilis)을 이용하여 발효되었다. 콩 단백질이 발효과정에서 분해됨을 확인하였다. 발효과정 후 콩 단백질의 알레르기성과 항원성의 변화는 콩 단백 특이 다클론 항체 또는 콩에 대해 알레르기 반응을 일으키는 환자들의 혈청을 이용하여 면역반응검사법으로 확인되었다. 콩 단백질은 니아신 생성균주 L. lactis subsp. lactis IFO12007와 황국균 그리고 고초균을 이용한 3단 발효에 의해 가장 강력한 분해가 이루어졌다. 3단 발효 후 콩의 알레르기성 및 항원성도 크게 감소되었다. 본 연구에서 확인된 3단 발효법은 콩의 알레르기성을 저하시키는 강력한 방법 중의 하나이다.

• Genomics & Informatics
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• 제21권2호
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• pp.25.1-25.12
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• 2023

Adaptation of infections and hosts has resulted in several metabolic mechanisms adopted by intracellular pathogens to combat the defense responses and the lack of fuel during infection. Human tuberculosis caused by Mycobacterium tuberculosis (MTB) is the world's first cause of mortality tied to a single disease. This study aims to characterize and anticipate potential antigen characteristics for promising vaccine candidates for the hypothetical protein of MTB through computational strategies. The protein is associated with the catalyzation of dithiol oxidation and/or disulfide reduction because of the protein's anticipated disulfide oxidoreductase properties. This investigation analyzed the protein's physicochemical characteristics, protein-protein interactions, subcellular locations, anticipated active sites, secondary and tertiary structures, allergenicity, antigenicity, and toxicity properties. The protein has significant active amino acid residues with no allergenicity, elevated antigenicity, and no toxicity.

• 한국축산식품학회지
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• 제29권2호
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• pp.238-244
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• 2009

시판 돈육 소시지에 가압가열 처리를 하고 펩신 및 트립신을 처리한 후 ci-ELISA, SDS-PAGE 및 immunoblotting을 실시하여 시판 돈육 소시지의 항원성 변화를 살펴본 결과는 다음과 같다. A와 B 제품 소시지는 가압가열 처리에 의해 항체와의 결합력이 각각 30%, 23% 이하로 크게 감소하였다. SDS-PAGE 결과에서도 두 제품 모두 5분간 가압가열 처리에 의해 PSA band가 약화되었으며 10분 및 30분 처리 시에는 PSA band가 저분자 펩타이드로 많이 분해되었다. Immunoblotting 결과에서는 두 제품 모두 무처리구의 PSA band가 항체와 반응하였지만 가압가열 처리 후에는 항체와 반응하지 않았다. 가압가열 처리에 의한 돈육 소시지의 항원성 저감화를 확인한 후 소화효소가 감소된 시판 소시지의 항원성에 미치는 영향을 살펴보았다. Ci-ELISA를 실시하여 PSA와 p-IgG와의 결합력을 살펴본 결과 A 제품의 경우 5, 10 및 30분 가압가열 처리구가 펩신 및 트립신 처리에 의해 결합력이 약 20% 이하로 크게 감소하였으며 특히 가압가열 30분 처리구는 약 10% 이하의 가장 낮은 결합력을 나타내었다. B제품은 가압가열 30분 처리구의 경우 소화효소 처리 후에도 감소하는 경향을 보였으며 트립신 120분 처리에 의해 약 10% 이하로 결합력이 감소하였다. SDS-PAGE 결과에서는 A 제품의 경우 모든 가압가열 처리구의 PSA band가 펩신 처리 시 저분자 펩타이드로 많이 분해되었으며 10 및 30분 가압가열 처리구의 경우 PSA band가 트립신 처리에 의해 거의 소실되었다. B 제품의 가압가열 처리구는 효소처리에 의해 PSA band가 더욱 약화되었으며 특히 가압가열 30분 처리구의 PSA band는 트립신 처리 후 거의 소실되었다. Immunoblotting결과에서는 A제품의 경우 무처리구의 PSA band가 펩신 30분 처리까지 항체와 다소 강하게 반응하였지만 가압가열과 효소처리 후에는 항체와 반응하지 않았으며 B 제품은 효소처리에 의해 모든 실험구가 항체와 반응하지 않았다. 이상의 결과를 종합해 볼 때 돈육 시판 소시지는 가압가열 처리에 의해 항원성이 크게 감소하였으며 소화효소 처리 후에도 항원성이 증가하지 않고 오히려 감소하는 경향을 나타내었다. 따라서 가압가열 처리한 돈육 소시지는 섭취 후 소화, 흡수 시에도 항원성이 감소하므로 가압가열 처리가 돼지고기 알레르기 저감화에 효과적인 방법임을 확인하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제22권2호
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• pp.289-295
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• 2009

To develop a safer yogurt for immuno-compromised or allergy patients and to extend shelf-life, a plain yogurt was irradiated with doses of 0, 1, 3, 5, and 10 kGy using a gamma ray and the chemical and microbiological quality and allergenicity change were investigated. There was no difference in the content of protein, total solid, and amino acids of the plain yogurt by irradiation treatment and different storage temperatures (4, 20, and $35^{\circ}C$). The lactic acid bacterial counts of irradiated plain yogurt had approximately 3-decimal reduction at 3 kGy, and no viable cell at 10 kGy regardless of storage time and temperature. The binding ability of rabbit antiserum to milk proteins in irradiated plain yogurt showed that 10 kGy of irradiation produced significantly higher binding ability than other treatments. Sensory evaluation indicated that only appearance of the plain yogurt irradiated at 3 kGy or higher had a lower value than the non-irradiated control when stored at $20^{\circ}C$. Results suggest that irradiation of plain yogurt does not significantly affect the chemical and sensory quality of plain yogurt, but can extend the shelf-life, possibly reduce allergenicity, and provide a safer product.