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Effect of heat and autoclave on allergenicity of porcine serum albumin

Title
Effect of heat and autoclave on allergenicity of porcine serum albumin
Authors
Koth-Bong-Woo-Ri Kim;So-Young Lee;Dong-Hyun Ahn;Kyu-Earn Kim;Eu-Jin Song
Issue Date
2011
Journal Title
Food Science and Biotechnology
ISSN
1226-7708
Citation
Food Science and Biotechnology, Vol.20(2) : 455~459, 2011
Abstract
This study was performed to investigate the effects of heat and autoclave treatment on the binding ability of porcine serum albumin (PSA) to IgG and the serum of patients who were allergic to pork. Heat treatment at 100°C for 20 min on PSA was able to decrease the binding ability of PSA to IgG to 52%. The binding ability of PSA to IgG was also reduced to 29% by autoclave treatment of PSA at 121°C for 30 min. The binding ability of PSA autoclaved for 30 min to serum also decreased to 10%. SDS-PAGE and immunoblotting of PSA heated at 100°C for 20 min revealed that the intensity of the PSA band decreased and its presence was barely recognized by IgG. In the case of autoclave treatment (for 5 min), PSA was degraded to low-molecular-weight peptides and IgG and serum did not recognize them. Therefore, autoclave treatment can effectively reduce the allergenicity of PSA
URI
http://link.springer.com/article/10.1007/s10068-011-0063-0#

http://ir.ymlib.yonsei.ac.kr/handle/22282913/92860
DOI
10.1007/s10068-011-0063-0
Appears in Collections:
1. 연구논문 > 1. College of Medicine > Dept. of Pediatrics
Yonsei Authors
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