Effects of a high-pressure treatment on bovine gamma globulin and its reduction in allergenicity

• Published in: Bioscience, biotechnology, and biochemistry Vol. 74; no. 3; pp. 525 - 530
• Main Authors: Yamamoto, S., Niigata Univ. (Japan), Mikami, N, Matsuno, M, Hara, T, Odani, S, Suzuki, A, Nishiumi, T
• Format: Journal Article
• Language: English
• Published: Tokyo Japan Society for Bioscience, Biotechnology, and Agrochemistry 2010; Japan Society for Bioscience Biotechnology and Agrochemistry; Oxford University Press
• Subjects: ALERGIA ALIMENTARIA; allergenicity; allergens; Allergens - immunology; ALLERGIE ALIMENTAIRE; Animals; BEEF; Biological and medical sciences; biotechnology; bovine gamma globulin (BGG); CARNE DE RES; Cattle; CHEMICAL STRUCTURE; ENZIMAS; ENZYME; ENZYMES; ESTRUCTURA QUIMICA; FOOD ALLERGIES; food allergy; Food Handling - methods; Food Hypersensitivity - immunology; Food Hypersensitivity - prevention & control; FOOD PROCESSING; Fundamental and applied biological sciences. Psychology; gamma-Globulins - immunology; gamma-Globulins - ultrastructure; globulins; high pressure; HIGH PRESSURE TECHNOLOGY; high pressure treatment; http://www.fao.org/aos/agrovoc#c_15893; http://www.fao.org/aos/agrovoc#c_2603; http://www.fao.org/aos/agrovoc#c_3013; http://www.fao.org/aos/agrovoc#c_36742; http://www.fao.org/aos/agrovoc#c_37969; http://www.fao.org/aos/agrovoc#c_3805; http://www.fao.org/aos/agrovoc#c_861; Humans; IgE-specific binding activity; Immunoglobulin E - blood; Immunoglobulin E - immunology; IMMUNOGLOBULINE; IMMUNOGLOBULINS; INMUNOGLOBULINA; Meat; Pressure; PROCESAMIENTO DE ALIMENTOS; Protein Binding - immunology; Protein Structure, Tertiary; STRUCTURE CHIMIQUE; TECHNOLOGIE HAUTE PRESSION; TECNOLOGIA ALTA PRESION; TRAITEMENT DES ALIMENTS; VIANDE BOVINE; IgE-specific binding activity; Food allergy; Immunoglobulins; bovine gamma globulin (BGG); Bovine; IgE; Allergenicity; Globulin; High pressure; Vertebrata; Reduction; Mammalia; Treatment; Artiodactyla; Ungulata
• ISSN: 0916-8451; 1347-6947; 1347-6947
• DOI: 10.1271/bbb.90715

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.