• Food Science of Animal Resources
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• v.28 no.4
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• pp.499-504
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• 2008

Even though pork have frequently induecd allergic reactions in Korea, few papers have been published on pork allergy. This study was carried out to investigate the changes in allergenicity of porcine serum albumin (PSA) by microwave, sonication, and high hydrostatic pressure (HHP). The binding ability of p-IgG to PSA treated with microwave (1,5, or 10 min) directly decreased with increasing treatment time. Particularly, the binding ability of PSA treated 10 min was about 30%. Immunoblotting assay with p-IgG showed that band of PSA treated microwave directly disappeared at 5 and 10 min. However, the binding ability of PSA was not changed by the microwave treatment without heat. Also the reduction of allergenicity by sonication or HHP treatment was not found. In conclusion. allergenicity of PSA treated with microwave directly decreased with increasing time, therefore these results may be used for development of hypoallergenic pork.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.458-464
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• 2005

This study was conducted to evaluate the effect of gamma irradiation for the reduction of an egg allergy in a cake with the irradiated egg white. A white layer cake was manufactured including 10- or 20-kGy-irradiated egg white. Enzyme-Iinked immunosorbent assays (ELISAs) with immunoglobulin (Ig) E from egg-allergic patient and with rabbit anti-ovalbumin (OVA) IgG were used to identify and quantify native OVA in the samples. Concentrations of native OVA detected by IgE and IgG in the control were $432.88{\mu}g/g$ sanple and $375.46{\mu}g/g$ sample, respectively. However, native OVA in white layer cake prepared with 10- and 20-kGy-irradiated egg white were detected at low concentrations detected by IgE to 14.27 and $8.78{\mu}g/g$ sample, respectively. Whereas, IgG recognized OVA more often in 10- and 20-kGy samples than in control. The result appear to suggest that irradiating egg white might reduce ie allergenicity by the conformational change of OVA. Therefore, gamma irradiation could utilize reduce an egg allergy.

• Food Science of Animal Resources
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• v.30 no.1
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• pp.133-140
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• 2010

The pork hams and bacon comprising the most popular processed pork were treated with autoclave to investigate application of hypoallergenic pork. Among pork hams and bacon, two products with the highest binding ability were selected for experiments. The results of ci-ELISA on pork hams treated with autoclave showed that the binding ability of p-IgG and pigallergic patient's sera (P2) to PSA (porcine serum albumin) from pork ham samples by autoclave treatment at $121^{\circ}C$ for 30 min was slightly decreased. The binding ability to p-IgG of b and c bacon treated with autoclave was declined to below 16% and 11% as compared with control sample that showed 60% and 91% binding ability. The binding ability to P2 of b and c bacon treated with autoclave decreased to below 22% and 34% as compared with control sample that showed 95% and 126% binding ability. A result of immunoblotting on bacon showed that p-IgG as well as pig patient's sera did not recognize PSA well in autoclave treatment. The results obtained from this work indicated that autoclave treatment was effective for a reduction of allergenicity of pork hams and bacon. Therefore the autoclave treatment may be applied to development of hypoallergenic pork.

• Food Engineering Progress
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• v.22 no.4
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• pp.283-294
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• 2018

Food allergy is a chronic disease that is increasing all over the world, and it can even lead to a loss of life. To prevent any incidents resulting from food allergies, most countries keep strengthening their food allergen labeling requirements domestically and internationally, with a constant monitoring system against undeclared allergens and recall of offending products. In order to avoid economic losses to industry and damages to international relations from undeclared allergens, it is necessary to confirm each country's regulatory policy on food allergen labeling prior to exportation. Another required action is to try for a reduction of the cross-contamination risk of the allergens during manufacturing and storage, which should be verified by using an accurate and reliable analysis of food allergens. This paper is intended to provide an introduction to the regulation of food allergen labeling by country, allergen management methods to avoid cross-contamination, and allergen detection methods using ELISA, PCR, and LC/MS. Changes of allergenicity during thermal or nonthermal processing also will be investigated in our review. This review will be helpful for the food industry to better understand patients suffering from food allergies and to manage food allergens in food manufacturing.

• Journal of Radiation Industry
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• v.5 no.1
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• pp.25-33
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• 2011

Skin contact allergy (SCA) is not life-threatening, but a large number of people have been suffered from the reactions caused by various kinds of chemicals and products. Thus, in this study, radiation technology was employed to improve the traditional herb addition method on the SCA reduction of Rhus verniciflua sap (RVS). Rhus verniciflua has traditionally been used as an herbal medicine plant, but its urushiol derivatives are known as a major allergen for the SCA. The present study was commenced to assess the allergenicity of both gamma-irradiated and non-irradiated RVS by using guinea-pig maximization test (GPMT) in order to probe the mechanism of an SCA. In the acute dermal irritation assays, non-irradiated RVS caused erythema, but the irradiated RVS did not provoke any erythema on the abdominal skin of the guinea pigs. From the result of the GPMT, urushiols, the main chemical components of RVS, were identified as an extreme skin sensitizer, and the removal of urushiols by irradiation extremely reduced the erythema. These results suggest that radiation technology is a novel method to reduce SCA through the removal of urushiols of RVS.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.306-311
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• 2008

The aim of this work was to examine the reduction in antigenicity of milk proteins in powdered milk by gamma irradiation which is increasingly used for food safety. Skim milk powder samples were exposed to irradiation doses of 1, 5, and 10 kGy. A greater reduction of ${\alpha}_{S1}$-casein and ${\beta}_{A1}$-casein was found than ${\alpha}_{S0}$-casein and ${\beta}_{A2}$-casein by capillary electrophoresis. Competitive indirect ELISA and passive cutaneous anaphylaxis tests using guinea pigs showed a reduction in antigenicity of powdered milk by 10kGy gamma irradiation. These results indicated that gamma irradiation reduce allergenicity of milk proteins by structural changes of ${\alpha}_{S1}$-casein and ${\beta}_{A1}$-casein, and can be useful for dairy products.

• Food Science of Animal Resources
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• v.29 no.6
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• pp.709-718
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• 2009

The purpose of this study was to search for physical treatments to reduce allergenicity of pork. Physical treatments such as heating, autoclave, microwave, sonication, and irradiation have been used for food processing or reduction of allergenicity. The porcine serum albumin (PSA), known as a major allergen in pork, was extracted after physical treatments. The antigenicity of pork extracts by heating (80 and $100^{\circ}C$ for 20 min), autoclave ($121^{\circ}C$ for 5, 10, and 30 min), and microwave (for 5 and 10 min) was significantly decreased. Especially, the binding ability of p-IgG to pork extracts by autoclave for 30 min showed the greatest decrease (about 3%) in physical treatments. However, the antigenicity of pork was unaffected by sonication and irradiation treatment. These results indicated that the autoclave treatment was the most effective method to reduce the antigenicity of pork.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.152-157
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• 2004

Gluten was extracted from domestic wheat flour using UTH buffer (4 M urea in 0.1 M Tris-HCl, pH 8.6) and validated by SDS-PAGE analysis for production of wheat flour products with reduced gluten content.. Anti-gluten polyclonal antibody was made by administering extracted gluten fraction on animal model. Anti-gluten serum titer of extracted gluten fraction was evaluated by ELISA, and that of antibody titer according to administration period. Anti-gluten sera were used for ELISA and immunoblot analysis before and after hydrolysis of gluten fraction at optimal pH and temperature condition for each protease. Gluten fraction separated by SDS-PAGE showed several bands covering 75 to 10 kDa, in which anti-gluten sera were 25, 34, and 45 kDa. Enzyme hydrolysis of gluten fraction revealed protein band sizes to be lower than 15 kDa. Content of pretense from bovine pancreas (b.p. protease) for gluten hydrolysis was estimated as 1 mg in 10 mL gluten fraction extracted for 4 hr.

• Journal of Dairy Science and Biotechnology
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• v.21 no.2
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• pp.97-104
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• 2003

It is extremely important to destroy the antigenicity of milk proteins for dietetic treatment of infants with milk allergy. Enzymatic digestion of milk protein is not only effective for destroying antigenicity, but it also is less liable to alter the nutritive value. Bovine casein was hydrolyzed with eight different commercial proteases derived from bacterias or fungi, either individually or in combination to eliminate protein allergenicity. The average molecular weight of casein hyrdolysates determined by size exclusion chromatography is about 550${\sim}$2,300 dalton range. Antigenicity of the casein hyrdolysates was not detected by heterologous passive cutaneous anaphylaxis in guinea pig-rabbit antiserum system. The inhibition test on the enzyme-linked immunosorbent assay(ELISA) showed that the antigenicity of casein hydrolysates is lowed up to 1/8,000 than that of intact bovine casein. As the enzyme reaction was carried out by the combination of bacterial and fungal protease, casein hydrolysates showed much lower bitterness and antigenicity. It suggests that these hydrolysates will be applied to many kinds of foods including the development of hypo-allergenic infant formula.