Mechanisms underlying differential food allergy response to heated egg.

ABSTRACT:

Background

Egg white proteins are usually subjected to heating, making them edible for the majority of children with egg allergy.

Objective

We sought to investigate the underlying mechanisms responsible for the reduced allergenicity displayed by heat-treated egg white allergens.

Methods

C3H/HeJ mice were orally sensitized with ovalbumin (OVA) or ovomucoid and challenged with native or heated proteins to evaluate their allergenicity. Immunoreactivity was assessed by immunoblotting using sera from children with egg allergy. In vitro gastrointestinal digestion of native and heated OVA and ovomucoid was studied by SDS-PAGE and liquid chromatography. Intestinal uptake of intact native and heated OVA and ovomucoid by human intestinal epithelial (Caco-2) cells was investigat

SUBMITTER: Martos G 

PROVIDER: S-EPMC3530263 | biostudies-literature | 2011 Apr

REPOSITORIES: biostudies-literature