[Development of hen's egg with low antigenicity for allergic patients]

We tried to prepare hen's egg with low antigenicity for allergy patients. First, we examined the effects of pH, heating temperature and time on antigenicity of egg. Dried whole egg solid (DES) was dissolved in the buffer solution adjusted at various pH and heated at 120 degrees C for 10, 20 and 40 min. As a result the antigenicity didn't significantly decrease. Next, DES was treated with succinic anhydride, sodium hydroxide and was heated. The antigenicity of the resultant modified whole egg solid (MES) was much lower than that of heated whole egg solid. Antigenicity was measured precisely by enzyme immunoassay, inhibition ELISA, RAST inhibition and PCA. It was found that the antigenicity of MES was decreased less than 1/1000 of that of DES. Then SDS-polyacryl-amide gel electrophoresis and gel filtration were performed to clarify the degree of the change of egg proteins. The bands and peaks which corresponded to ovalbumin and ovomucoid known to be major allergenic proteins responsible for egg allergy disappeared and new bands and peaks were detected.