1. Effects of a High-Pressure Treatment on Bovine Gamma Globulin and Its Reduction in Allergenicity
- Author
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Natsuka Mikami, Sumiko Odani, Shuhei Yamamoto, Tadayuki Nishiumi, Takashi Hara, Masatomo Matsuno, and Atsushi Suzuki
- Subjects
Meat ,Globulin ,Food Handling ,Chemical structure ,Pharmacology ,medicine.disease_cause ,Immunoglobulin E ,Applied Microbiology and Biotechnology ,Biochemistry ,Analytical Chemistry ,Allergen ,Pressure ,medicine ,Animals ,Humans ,skin and connective tissue diseases ,Molecular Biology ,biology ,Chemistry ,Organic Chemistry ,General Medicine ,Allergens ,Protein tertiary structure ,Protein Structure, Tertiary ,High pressure ,biology.protein ,Cattle ,gamma-Globulins ,sense organs ,Antibody ,Bovine gamma globulin ,Food Hypersensitivity ,Protein Binding ,Biotechnology - Abstract
The effects of a high-pressure treatment on the IgE-specific binding activity and structural changes to bovine gamma globulin (BGG), a beef allergen, were investigated. The allergenicity of pressure-treated BGG was also evaluated. We found that the IgE-specific binding activity and allergenicity of BGG were decreased by the high-pressure treatment. Almost no significant change in secondary structure was apparent for pressurized BGG, but a change in the tertiary structure was detected. The decreased IgE-specific binding activity and allergenicity of pressurized BGG were probably due to changes in the tertiary structure caused by pressurization. The results of this study suggest that a high-pressure treatment would be an effective food-processing technique to reduce the allergenicity of BGG.
- Published
- 2010
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