BIOMAT Database Logo BIOMAT Database Logo

Changes in the antigenicity and allergenicity of ovalbumin in chicken egg white by N-acetylglucosaminidase. 2017

Ho-Young Park, and Taek Joon Yoon, and Ha Hyung Kim, and Young Shin Han, and Hee-Don Choi
Division of Functional Food Research, Korea Food Research Institute, Gyeonggi 463-746, Republic of Korea.

Ovalbumin (OVA), an (hen) egg allergen, is one of the most abundant glycoprotein allergens associated with IgE-mediated hypersensitivity through the T-helper type 2 immune response. The effect of deglycosylation of the N-terminal glycan in OVA on allergenicity and antigenicity after N-acetylglucosaminidase treatment was studied. N-acetylglucosaminidase-treated OVA (N-OVA) evaluated using an enzyme-linked immunosorbent assay, respectively. N-OVA significantly (p<0.05) OVA-specific IgE and histamine levels. In addition, N-OVA decreased the antigenicity of OVA 1000-fold. These results suggest that the degree of allergenicity and antigenicity reduced with deglycosylation of N-terminal glycan in OVA.

UI MeSH Term Description Entries
D007073 Immunoglobulin E An immunoglobulin associated with MAST CELLS. Overexpression has been associated with allergic hypersensitivity (HYPERSENSITIVITY, IMMEDIATE). IgE
D007223 Infant A child between 1 and 23 months of age. Infants
D008297 Male Males
D008807 Mice, Inbred BALB C An inbred strain of mouse that is widely used in IMMUNOLOGY studies and cancer research. BALB C Mice, Inbred,BALB C Mouse, Inbred,Inbred BALB C Mice,Inbred BALB C Mouse,Mice, BALB C,Mouse, BALB C,Mouse, Inbred BALB C,BALB C Mice,BALB C Mouse
D010047 Ovalbumin An albumin obtained from the white of eggs. It is a member of the serpin superfamily. Serpin B14
D002675 Child, Preschool A child between the ages of 2 and 5. Children, Preschool,Preschool Child,Preschool Children
D004529 Egg White The white of an egg, especially a chicken's egg, used in cooking. It contains albumin. (Random House Unabridged Dictionary, 2d ed) Egg Whites
D005260 Female Females
D006031 Glycosylation The synthetic chemistry reaction or enzymatic reaction of adding carbohydrate or glycosyl groups. GLYCOSYLTRANSFERASES carry out the enzymatic glycosylation reactions. The spontaneous, non-enzymatic attachment of reducing sugars to free amino groups in proteins, lipids, or nucleic acids is called GLYCATION (see MAILLARD REACTION). Protein Glycosylation,Glycosylation, Protein
D006632 Histamine An amine derived by enzymatic decarboxylation of HISTIDINE. It is a powerful stimulant of gastric secretion, a constrictor of bronchial smooth muscle, a vasodilator, and also a centrally acting neurotransmitter. Ceplene,Histamine Dihydrochloride,Histamine Hydrochloride,Peremin

Related Publications

Ho-Young Park, and Taek Joon Yoon, and Ha Hyung Kim, and Young Shin Han, and Hee-Don Choi
Significant reduction in allergenicity of ovalbumin from chicken egg white following treatment with ascidian viscera N-acetylglucosaminidase.
June 2016, Biochemical and biophysical research communications,
Ho-Young Park, and Taek Joon Yoon, and Ha Hyung Kim, and Young Shin Han, and Hee-Don Choi
Allergenicity, assembly and applications of ovalbumin in egg white: a review.
April 2023, Critical reviews in food science and nutrition,
Ho-Young Park, and Taek Joon Yoon, and Ha Hyung Kim, and Young Shin Han, and Hee-Don Choi
Allergenicity and antigenicity of chicken egg ovomucoid (Gal d III) compared with ovalbumin (Gal d I) in children with egg allergy and in mice.
June 1994, The Journal of allergy and clinical immunology,
Ho-Young Park, and Taek Joon Yoon, and Ha Hyung Kim, and Young Shin Han, and Hee-Don Choi
Comparative studies on antigenicity and allergenicity of native and denatured egg white proteins.
April 2002, Journal of agricultural and food chemistry,
Ho-Young Park, and Taek Joon Yoon, and Ha Hyung Kim, and Young Shin Han, and Hee-Don Choi
Pasteurization induced protein interaction decreased the potential allergenicity of ovalbumin and ovomucoid in egg white.
December 2022, Journal of the science of food and agriculture,
Ho-Young Park, and Taek Joon Yoon, and Ha Hyung Kim, and Young Shin Han, and Hee-Don Choi
Reduction of antigenicity and allergenicity of genetically modified egg white allergen, ovomucoid third domain.
February 2003, Biochemical and biophysical research communications,
Ho-Young Park, and Taek Joon Yoon, and Ha Hyung Kim, and Young Shin Han, and Hee-Don Choi
Antigenicity of egg-white lysozyme.
October 1962, Journal of bacteriology,
Ho-Young Park, and Taek Joon Yoon, and Ha Hyung Kim, and Young Shin Han, and Hee-Don Choi
Antigenicity of egg white proteins in the white mouse.
May 1957, Proceedings of the Society for Experimental Biology and Medicine. Society for Experimental Biology and Medicine (New York, N.Y.),
Ho-Young Park, and Taek Joon Yoon, and Ha Hyung Kim, and Young Shin Han, and Hee-Don Choi
Immunological studies on egg white proteins; precipitation of chicken-ovalbumin and conalbumin by rabbit- and horse-antisera.
April 1949, Journal of immunology (Baltimore, Md. : 1950),
Ho-Young Park, and Taek Joon Yoon, and Ha Hyung Kim, and Young Shin Han, and Hee-Don Choi
Investigation of the antigenicity of the carbohydrate moiety of chicken ovalbumin.
July 1972, Immunochemistry,
Copied contents to your clipboard!