Studies on Adjuvants for Anaphylactic Response to Hen Egg-White Proteins by MAHT

• Published in: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) Vol. 38; no. 6; pp. 391 - 399_1
• Main Authors: KATAOKA, Hiromi, KOBAYASHI, Yuki, SEMMA, Masanori, HIRASAWA, Reiko, TOBIMATSU, Yoshie, INOUE, Tomomi, KAIHARA, Akiko, ITO, Yoshio, SAWA, Noriko
• Format: Journal Article
• Language: English; Japanese
• Published: Japanese Society for Food Hygiene and Safety 1997
• Subjects: adjuvant; aluminum hydroxide gel (Alum); food allergy; Freund's incomplete adjuvant (FIA); mouse anaphylactic hypotension test (MAHT)
• ISSN: 0015-6426; 1882-1006; 1882-1006
• DOI: 10.3358/shokueishi.38.6_391

Previously, we proposed a standard approach for quantification of the intensities of mouse anaphylactic responses using the fall in blood pressure (mouse anaphylactic hypotension test; MAHT) after treatment with food allergens. In the present study, we examined the effects of several adjuvants in an attempt to shorten the period required for the test. We compared Freund's incomplete adjuvant (FIA) and aluminum hydroxide gel (Alum) as adjuvants. Ovalbumin was easily adsorbed on Alum, but hen egg-white lysozyme was poorly adsorbed. The adsorption of proteins on Alum was dependent on molecular weight and isoelectric point. The protein's molecular form and surface electric charge might also influence adsorption on Alum. Accordingly, Alum appeared to be unsuitable as an adjuvant for this method. Therefore we mixed 20mg/mL Alum and FIA (1:1) (Alum+FIA), and found that allergic reaction intensities with Alum+FIA were stronger than those with either Alum or FIA alone. Moreover, Alum could also be utilized for evaluating allergenicity of egg-white, and allergic reaction intensity with Alum+FIA was stronger than that with FIA alone. The allergenicity of boiled egg-white was weaker than that of raw egg-white. Boiling may convert water-soluble into water-insoluble substances in egg-white, or antigenic determinants may be partly denatured.