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Can food processing produce hypoallergenic egg?

Xiaojuan Ma1, Rui Liang1, Qianlu Xing2

  • 1School of Public Health, Zunyi Medical University, Zunyi, 563000, China.

Journal of Food Science
|August 11, 2020
PubMed
Summary
This summary is machine-generated.

Egg allergy affects 1-2% of children, with no current treatment. This review explores how food processing impacts egg allergenicity and identifies methods to create hypoallergenic egg products.

Keywords:
allergenallergenicityeggprocessing

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Area of Science:

  • Food Science
  • Allergy Research
  • Immunology

Background:

  • Egg allergy is a common childhood food allergy with increasing prevalence.
  • Current management relies on strict dietary egg avoidance, which is challenging due to widespread egg use in food products.
  • Food processing can alter egg allergenicity, but outcomes are variable and unpredictable.

Purpose of the Study:

  • To review the effects of various food processing methods on egg allergenicity.
  • To identify optimal strategies for developing hypoallergenic egg products.

Main Methods:

  • Literature review of studies investigating food processing techniques (thermal, enzymatic, irradiation) on egg allergens.
  • Analysis of changes in conformational and linear epitopes and their impact on allergenicity.

Main Results:

  • Thermal treatment, enzymatic hydrolysis, and irradiation can reduce the allergenicity of certain egg proteins.
  • However, some processing methods can paradoxically increase allergenicity.
  • The precise mechanisms and optimal conditions for generating hypoallergenic egg products are not fully understood.

Conclusions:

  • Food processing offers potential for reducing egg allergenicity, but requires careful control.
  • Further research is needed to establish reliable methods for producing consistently hypoallergenic egg ingredients.