Recognition of native and/or thermally induced denatured forms of the major food allergen, ovomucoid, by human IgE and mouse monoclonal IgG antibodies

Human sera obtained from children with egg allergy reacted well with both native and heated ovomucoid (OM). Ovalbumin is present in egg white in a 5 times greater quantity than OM; however, it easily aggregates and becomes difficult to extract by heating. For accurate food allergen labeling of proce...

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Bibliographic Details
Published in:Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2004-12, Vol.68 (12), p.2490-2497
Main Authors: Hirose, J. (Kyoto Univ. (Japan)), Kitabatake, N, Kimura, A, Narita, H
Format: Article
Language:English
Subjects:
allergen labeling
ALLERGENS
Animals
ANTIBODIES
Antibodies, Monoclonal - immunology
Biological and medical sciences
Child
Child, Preschool
EGGS
food allergy
Food Hypersensitivity - prevention & control
Food Labeling
Fundamental and applied biological sciences. Psychology
hen's egg protein
Hot Temperature
Humans
Immune Sera
Immunoassay - methods
Immunoglobulin E - immunology
Immunoglobulin G - immunology
Infant
Mice
MONITORING
monoclonal antibody
Ovomucin - analysis
Ovomucin - chemistry
Ovomucin - immunology
ovomucoid
Protein Denaturation - immunology
PROTEINS
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Summary:Human sera obtained from children with egg allergy reacted well with both native and heated ovomucoid (OM). Ovalbumin is present in egg white in a 5 times greater quantity than OM; however, it easily aggregates and becomes difficult to extract by heating. For accurate food allergen labeling of processed food, therefore. OM should be evaluated with the determination of egg white protein in consideration of heat denaturation. Three kinds of monoclonal antibodies and sandwich ELISA tests were established which are able to recognize the native and/or heat-denatured forms or OM. The usefulness of these characteristic mAbs and ELISA tests are discussed in relation to allergen labeling, monitoring food processing, and movement or change of dietary protein in vivo.
ISSN:0916-8451
1347-6947
DOI:10.1271/bbb.68.2490