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Hydrolysed egg displays strong decrease in allergenicity and is well tolerated by egg-allergic patients.
Journal article

Hydrolysed egg displays strong decrease in allergenicity and is well tolerated by egg-allergic patients.

  • Ballmer-Weber BK Allergy Unit, Department of Dermatology, University Hospital, Zürich, Switzerland.
  • Brockow K Department of Dermatology and Allergy Biederstein, Technische Universität München, Munich, Germany.
  • Fiocchi A Pediatric Hospital Bambino Gesù, Vatican City, Italy.
  • Theler B Allergy Unit, Department of Dermatology, University Hospital, Zürich, Switzerland.
  • Vogel L Paul-Ehrlich-Institut, Langen, Germany.
  • Ring J Department of Dermatology and Allergy Biederstein, Technische Universität München, Munich, Germany.
  • Szépfalusi Z Department of Pediatrics, Medical University of Vienna, Vienna, Austria.
  • Mazzina O Pediatric Hospital Bambino Gesù, Vatican City, Italy.
  • Schaller R Nestlé Research Center, Lausanne, Switzerland.
  • Fritsché R Nestlé Research Center, Lausanne, Switzerland.
  • Vissers YM Nestlé Research Center, Lausanne, Switzerland.
  • Nutten S Nestlé Research Center, Lausanne, Switzerland.
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  • 2016-02-03
Published in:
  • 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
English 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.
Language
  • English
Open access status
closed
Identifiers
Persistent URL
https://sonar.ch/global/documents/236001
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