Reduced allergenicities of irradiated egg white ovalbumin determined by skin prick test and ELISA inhibition test
피부단자시험과 ELISA inhibition test를 이용한 감마선 조사된 ovalbumin의 알레르기 항원성 감소에 관한 연구
전, 계리; 이, 주운; 변, 명운; 이, 수영
Chʿŏnsik mit alrerugi, 22(4):711-719, 2002
Chʿŏnsik mit alrerugi; Journal of asthma, allergy and clinical immunology; Korean journal of asthma, allergy and clinical immunology; 천식 및 알레르기
Background: Hen's egg is the most frequent cause of food hypersensitivity in infants and young children. The major egg white(EW) proteins are ovalbumin(OVA), ovomucoid(OM), ovotransferrine, and lysozyme. OVA and OM have been generally
to be the most allergic EW proteins. Food irradiation has been permitted in the fields of agriculture and food handing. Currently, it was suggested that the binding ability of specific IgE to gamma-irradiated OVA was rapidly decreased depending
Objective: The purpose of this study is to evaluate the application of food irradiation technology as a method for reducing the allergenicities of EW proteins.
Methods: A total of 10 egg-allergic patients less than 24 months of age were enrolled in this study. OVA was gamma-irradiated at 10 k㏉ in an aqueous stage(2.0 ㎎/㎖). Skin prick test and ELISA inhibition test were done to compare the IgE
capacities before and after irradiation of OVA.
Results: One hundred percent of patients showed positive skin reactions with EW and native-OVA. Negative skin reactions to irradiated-OVA were observed in 7 of 10 patients and remainder 3 showed reduced skin reactions(p=0.001). In
inhibition test, the IgE-binding capacities of irradiated-OVA reduced 1/80 (50% inhibition concentration: native-OVA-0.1 ㎍/㎖, irradiated-OVA-8 ㎍/㎖), respectively.
Conclusion: We suggested that the allergenicity of OVA can be reduced by the treatment with gamma irradiation.
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