Changes in the antigenicity and allergenicity of ovalbumin in chicken egg white by N-acetylglucosaminidase

Food Chem. 2017 Feb 15:217:342-345. doi: 10.1016/j.foodchem.2016.08.112. Epub 2016 Aug 29.

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: Allergenicity; Antigenicity; Egg white; N-Acetylglucosaminidase; Ovalbumin.

MeSH terms

  • Acetylglucosaminidase / metabolism*
  • Allergens / chemistry*
  • Allergens / immunology
  • Animals
  • Child, Preschool
  • Egg White / chemistry*
  • Female
  • Glycosylation
  • Histamine / blood
  • Histamine / immunology
  • Humans
  • Immunoglobulin E / blood
  • Immunoglobulin E / immunology
  • Infant
  • Male
  • Mice
  • Mice, Inbred BALB C
  • Ovalbumin / chemistry*
  • Ovalbumin / immunology

Substances

  • Allergens
  • Immunoglobulin E
  • Histamine
  • Ovalbumin
  • Acetylglucosaminidase