Ballmer-Weber BK Brockow K Fiocchi A Theler B Vogel L Ring J Szépfalusi Z Mazzina O Schaller R Fritsché R Vissers YM Nutten S 2016 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. https://sonar.ch/global/documents/236001 eng info:eu-repo/semantics/altIdentifier/doi/10.1111/all.12852 info:eu-repo/semantics/altIdentifier/pmid/26836363 Allergy. - 2016 allergenicity egg food allergy hydrolysed proteins hypoallergenic Allergens Animals Antibody Specificity Chickens Child, Preschool Disease Models, Animal Egg Hypersensitivity Egg Proteins Eggs Female Humans Hydrolysis Immune Tolerance Immunoglobulin E Infant Male Muramidase Rats Hydrolysed egg displays strong decrease in allergenicity and is well tolerated by egg-allergic patients. http://purl.org/coar/resource_type/c_6501