초록 ▼

1) 난백의 알레르기 저감화 처리 저감화를 위하여 효소처리, 물리적 처리, 화학적 처리를 행함. 효소처리에는 동물성, 식물성, 미생물성의 12종을 사용하고, 물리적 처리에는 열, 방사선을 사용하며, 화학적 처리에는 NaOH, succinic anhydride(SA), trifluoromethanesulfonic acid(TFMS)를 사용함.2) 난백 단백질에 대한 항체의 생산 항원성 및 그 감소를 분석하기 위한 방법으로서 ELISA를 1차로 시행하며, 이에 필요한 난백에 대한 특이항체를 생산함. 즉, 난백의 전단백질, ovom

1) 난백의 알레르기 저감화 처리 저감화를 위하여 효소처리, 물리적 처리, 화학적 처리를 행함. 효소처리에는 동물성, 식물성, 미생물성의 12종을 사용하고, 물리적 처리에는 열, 방사선을 사용하며, 화학적 처리에는 NaOH, succinic anhydride(SA), trifluoromethanesulfonic acid(TFMS)를 사용함.2) 난백 단백질에 대한 항체의 생산 항원성 및 그 감소를 분석하기 위한 방법으로서 ELISA를 1차로 시행하며, 이에 필요한 난백에 대한 특이항체를 생산함. 즉, 난백의 전단백질, ovomucod (OM) 및 ovalbumin(OA)을 토끼에 면역하여 특이항체를 생산함.3) ELISA를 이용한 계란알레르기 유발성 평가시스템의 확립 및 저감화소재의 유효성평가 실험동물에 면역하여 생산한 특이항체 (IgG) 및 계란 allergy 환자의 혈청 (IgE)를 이용하여 ELISA의 조건을 확립함으로써 항원성 및 알레르기성의 평가시스템을 확립하고, 이를 이용하여 저감화소재의 유효성을 평가함.

Abstract ▼

Although egg is one of the most allergenic foods, particularly in infants and young children, it is important to be highly nutritious source of protein. Egg white is a major allergen of egg, therefore this study was designed to reduce the antigenicity and allergenicity of egg white (EW) effectively.

Although egg is one of the most allergenic foods, particularly in infants and young children, it is important to be highly nutritious source of protein. Egg white is a major allergen of egg, therefore this study was designed to reduce the antigenicity and allergenicity of egg white (EW) effectively. With this purpose, egg white was treated with hydrolytic enzymes(botanical enzymes, animal enzymes, microbial enzymes), heat, NaOH, succinic anhydride (SA), trifluoromethanesulfonic acid(TFMS), r-irradiation, and their combination. Rabbit was immunized with egg white and its allergenic components(Ovomucoid;OM, Ovalbumin;OA) to produce specific antibodies toward each proteins. Using these antibodies, ELISA was performed to examine the antigenicity of egg whites with various treatments. The antigenicity of egg white which was hydrolyzed with enzymes did not change, even though it was slightly diminished against anti-OA antibody. The reactivity of heated egg white (120℃, 30min) against anti-EW antibody was decreased to less than 1/1000 as compared with that of native egg white. When against anti-OM antibody and anti-OA antibody, the antigenicity of heated egg white was decreased a little. But egg white, heated above 100℃, had off-flavor(cooked-flavor). The antigenicity of egg white was reduced effectively with NaOH treatment more than 0.3%(w/v). and it was reduced in proportion to the NaOH concentration. The antigenicity of egg white treated with TFMS almost disappeared. But TFMS treated egg white is hard to be used as a food ingredient because of its safety. SA treatment and r-irradiation had no effect on the antigenicity of egg white. Combinatory treatment decreased the antigenicity of egg white more than single treatment did. But its effect was not significant. The reactivity pattern of egg white treated NaOH, followed by heating (70℃, 15min) against above-described three kinds of antibodies, was similar to that of NaOH-treated egg white. Egg white treated with SA, NaOH below 0.3%(w/v), and heat (70℃ ,15min) showed the decrease of the antigenicity. But its result was not meaningful. Other combinations such as enzyme hydrolysis after SA treatment and enzyme hydrolysis after r-irradiation, also failed to reduce the antigenicity of egg white. To evaluate the allergenicity of treated egg white, human serum from egg allergenic patient was used for ELISA. No. 3 of ten of human sera, showed the highest titer, was chosen for the assay. Hydrolysis with ficin (botanical enzyme) appeared to diminish the allergenicity of egg white to less than 1/100 of that of native form. When egg white was denatured by heat, only at 120℃, allergenicity decreased to less than 1/100, compared with that of native egg white. This result indicates that in heat denaturation, it is difficult to reduce allergenicity more than antigenicity. In case of NaOH treatment, similar to antigenicity, allergenicity began to decrease at 0.3% NaOH concentration. and decreased less than 1/1000 above 1% NaOH concentration. SA treatment and r-irradiation had no effect on allergenicity like antigenicity. The allergenicity of TFMS-treated egg white was diminished to about 1/10 of that of native egg white. It was found that TFMS treatment was not effective to reduce the allergenicity of egg white and this result was contrary to the antigenicity. The allergenicity of combination-treated egg white showed the same pattern as the antigenicity of that.

목차 Contents

• 제 1 장 서 론...17
• 제 1 절 연구의 필요성...17
• 제 2 절 연구의 목적...21
• 제 3 절 연구의 내용 및 범의...21
• 제 4 절 기대 효과 및 활용방안...22
• 제 2 장 재료 및 방법...25
• 제 1 절 실험 재료...25
• 제 2 절 실험 방법...25
• 제 3 장 결과 및 고찰...37
• 제 1 절 특이항체의 생산...37
• 제 2 절 단독 처리에 의한 난백의 항원성 변화...37
• 제 3 절 복합 처리에 의한 난백의 항원성 변환...54
• 제 4 절 환자 혈청을 이용한 알레르기성 조사...60
• 제 4 장 참고문헌...69