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首页> 外文期刊>Journal of Allergy >In Vitro Determination of the Allergenic Potential of Egg White in Processed Meat
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In Vitro Determination of the Allergenic Potential of Egg White in Processed Meat

机译：加工肉中蛋清的过敏原潜力的体外测定

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Hen's egg white has been reported as a causative agent of allergic reactions, with ovalbumin, conalbumin, ovomucoid, and lysozyme being the major allergens. However, little is known about the effects of processing with heat and high pressure on the allergenicity of egg white proteins as ingredients in meat. For this purpose, the allergenic characteristics of such treated preparations were studied. The IgE-binding capacity was analyzed by EAST inhibition in raw and processed meat preparations using sera from patients with hen's egg specific IgE. Increasing heat treatment as well as the application of high pressure decreased IgE binding, which is a measure of allergenic potential. The combined application of heat (C) and high pressure had synergistic effects in reducing the allergenic potential nearly twice as the sum of the single treatments conducted separately.
机译：据报道，亨氏蛋清是过敏反应的诱因，卵清蛋白，伴清蛋白，卵类粘液和溶菌酶是主要的过敏原。然而，关于加热和高压处理对蛋蛋白作为肉中成分的致敏性的影响知之甚少。为此目的，研究了这种处理的制剂的致敏特性。通过EAST抑制作用对生鸡蛋和加工肉制品中的IgE结合能力进行了分析，方法是使用鸡蛋特异性IgE患者的血清。增加热处理以及施加高压会降低IgE结合，这是衡量潜在致敏性的方法。热（C）和高压的联合应用在降低变应原潜力方面具有协同效应，几乎是单独进行单个处理总和的两倍。

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