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Hydrolysed egg displays strong decrease in allergenicity and is well tolerated by egg-allergic patients.

B K Ballmer-Weber1, K Brockow2, A Fiocchi3

  • 1Allergy Unit, Department of Dermatology, University Hospital, Zürich, Switzerland.

Allergy
|February 3, 2016
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Summary
This summary is machine-generated.

A new process modifies hen's egg proteins to reduce allergenicity, offering a potential dietary solution for individuals with egg allergies. Clinical trials show most allergic patients tolerated the modified egg without symptoms.

Keywords:
allergenicityeggfood allergyhydrolysed proteinshypoallergenic

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Area of Science:

  • Food Science
  • Allergy Research
  • Biotechnology

Background:

  • Food allergies, particularly hen's egg allergy, are increasingly prevalent.
  • Dietary management relies on strict avoidance, which is challenging due to egg's widespread use in food products.

Purpose of the Study:

  • To develop a technological process for modifying hen's egg to decrease its allergenic potential.
  • To evaluate the safety and efficacy of the modified egg product in individuals with confirmed egg allergy.

Main Methods:

  • Enzymatic hydrolysis and heat treatment were employed to modify egg proteins.
  • Biochemical analyses (SDS-PAGE, SEC, LC-MS/MS) and immunological assays (ELISA, immunoblot, RBL) assessed protein integrity and allergenicity.
  • A double-blind, placebo-controlled food challenge was conducted with allergic patients.

Main Results:

  • The modification process significantly reduced intact egg proteins and overall allergenicity.
  • Biochemical and immunological analyses confirmed a substantial decrease in allergenic properties.
  • In a clinical study, 22 out of 24 patients with egg allergy tolerated the hydrolysed egg without adverse reactions.

Conclusions:

  • Modified hen's egg produced through enzymatic hydrolysis and heat treatment demonstrates reduced allergenicity.
  • Hydrolysed egg products show promise as low-allergenic food options for expanding the diets of egg-allergic individuals.
  • This approach may offer a viable strategy for improving dietary choices for those with hen's egg allergy.