In Vitro Determination of the Allergenic Potential of Egg White in Processed Meat

المؤلفون المشاركون

Paschke, Angelika
Steinhart, Hans
Hammer, Günther
Stoyanov, Stefan
Hildebrandt, Sabine
Schütte, Larsen

المصدر

Journal of Allergy

العدد

المجلد 2010، العدد 2010 (31 ديسمبر/كانون الأول 2010)، ص ص. 1-5، 5ص.

الناشر

Hindawi Publishing Corporation

تاريخ النشر

2010-03-17

دولة النشر

مصر

عدد الصفحات

5

التخصصات الرئيسية

الطب البشري

الملخص EN

Hen's egg white has been reported as a causative agent of allergic reactions, with ovalbumin, conalbumin, ovomucoid, and lysozyme being the major allergens.

However, little is known about the effects of processing with heat and high pressure on the allergenicity of egg white proteins as ingredients in meat.

For this purpose, the allergenic characteristics of such treated preparations were studied.

The IgE-binding capacity was analyzed by EAST inhibition in raw and processed meat preparations using sera from patients with hen's egg specific IgE.

Increasing heat treatment as well as the application of high pressure decreased IgE binding, which is a measure of allergenic potential.

The combined application of heat (70∘C) and high pressure had synergistic effects in reducing the allergenic potential nearly twice as the sum of the single treatments conducted separately.

نمط استشهاد جمعية علماء النفس الأمريكية (APA)

Hildebrandt, Sabine& Schütte, Larsen& Stoyanov, Stefan& Hammer, Günther& Steinhart, Hans& Paschke, Angelika. 2010. In Vitro Determination of the Allergenic Potential of Egg White in Processed Meat. Journal of Allergy،Vol. 2010, no. 2010, pp.1-5.
https://search.emarefa.net/detail/BIM-456363

نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)

Hildebrandt, Sabine…[et al.]. In Vitro Determination of the Allergenic Potential of Egg White in Processed Meat. Journal of Allergy No. 2010 (2010), pp.1-5.
https://search.emarefa.net/detail/BIM-456363

نمط استشهاد الجمعية الطبية الأمريكية (AMA)

Hildebrandt, Sabine& Schütte, Larsen& Stoyanov, Stefan& Hammer, Günther& Steinhart, Hans& Paschke, Angelika. In Vitro Determination of the Allergenic Potential of Egg White in Processed Meat. Journal of Allergy. 2010. Vol. 2010, no. 2010, pp.1-5.
https://search.emarefa.net/detail/BIM-456363

نوع البيانات

مقالات

لغة النص

الإنجليزية

الملاحظات

Includes bibliographical references

رقم السجل

BIM-456363