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Hydrolysed egg displays strong decrease in allergenicity and is well tolerated by egg‐allergic patients
Author(s) -
BallmerWeber B. K.,
Brockow K.,
Fiocchi A.,
Theler B.,
Vogel L.,
Ring J.,
Szépfalusi Z.,
Mazzina O.,
Schaller R.,
Fritsché R.,
Vissers Y. M.,
Nutten S.
Publication year - 2016
Publication title -
allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 3.363
H-Index - 173
eISSN - 1398-9995
pISSN - 0105-4538
DOI - 10.1111/all.12852
Subject(s) - allergy , egg allergy , food allergy , hydrolysis , allergen , food science , chemistry , biology , immunology , medicine , biochemistry
Food allergies are believed to be on the rise, and currently, management relies on the avoidance of the food. Hen's egg allergy is after cow's milk allergy the most common food allergy; eggs are used in many food products and thus difficult to avoid. A technological process using a combination of enzymatic hydrolysis and heat treatment was designed to produce modified hen's egg with reduced allergenic potential. Biochemical ( SDS ‐ PAGE , Size exclusion chromatography and LC ‐ MS / MS ) and immunological ( ELISA , immunoblot, RBL ‐assays, animal model) analysis showed a clear decrease in intact proteins as well as a strong decrease of allergenicity. In a clinical study, 22 of the 24 patients with a confirmed egg allergy who underwent a double‐blind food challenge with the hydrolysed egg remained completely free of symptoms. Hydrolysed egg products may be beneficial as low‐allergenic foods for egg‐allergic patients to extent their diet.