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Abstract
Ho-Young Parka, Taek Joon Yoonb, Ha Hyung Kimc, Young Shin Hand, Hee-Don Choie,*
a Division of Functional Food Research, Korea Food Research Institute, Gyeonggi 463-746, Republic of Korea
b Department of Food & Nutrition, Yuhan College, Bucheon 422-749, Republic of Korea
c College of Pharmacy, Chung-Ang University, Seoul 156-756, Republic of Korea
d Environmental Health Center for Atopic Diseases, Samsung Medical Center, Seoul, Republic of Korea
e Division of Strategic Food Research, Korea Food Research Institute, Gyeonggi 463-746, Republic of Korea
*Corresponding author
Abstract
Ovalbumin (OVA), an (hen) egg allergen, is one of the most abundant glycoprotein allergens associated with IgE-mediated hypersensitivity through the T-helper type 2 immune response. The effect of deglycosylation of the N-terminal glycan in OVA on allergenicity and antigenicity after N-acetylglucosaminidase treatment was studied. N-acetylglucosaminidase-treated OVA (N-OVA) evaluated using an enzyme-linked immunosorbent assay, respectively. N-OVA significantly (p<0.05) OVA-specific IgE and histamine levels. In addition, N-OVA decreased the antigenicity of OVA 1000-fold. These results suggest that the degree of allergenicity and antigenicity reduced with deglycosylation of N-terminal glycan in OVA.
Keywords : Ovalbumin; Egg white; Allergenicity; Antigenicity; N-acetylglucosaminidase.
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