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

B. K. Ballmer-Weber, K. Brockow, A. Fiocchi, B. Theler, L. Vogel, J. Ring, Z. Szépfalusi, O. Mazzina, R. Schaller, R. Fritsché, Y. M. Vissers, S. Nutten

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

Food allergies are believed to be on the rise, and currently, management relies on the avoidance of the food. Hen's egg allergy is after cow's milk allergy the most common food allergy; eggs are used in many food products and thus difficult to avoid. A technological process using a combination of enzymatic hydrolysis and heat treatment was designed to produce modified hen's egg with reduced allergenic potential. Biochemical (SDS-PAGE, Size exclusion chromatography and LC-MS/MS) and immunological (ELISA, immunoblot, RBL-assays, animal model) analysis showed a clear decrease in intact proteins as well as a strong decrease of allergenicity. In a clinical study, 22 of the 24 patients with a confirmed egg allergy who underwent a double-blind food challenge with the hydrolysed egg remained completely free of symptoms. Hydrolysed egg products may be beneficial as low-allergenic foods for egg-allergic patients to extent their diet.

Original languageEnglish
JournalAllergy: European Journal of Allergy and Clinical Immunology
DOIs
Publication statusAccepted/In press - 2016

Fingerprint

Ovum
Egg Hypersensitivity
Food
Food Hypersensitivity
Milk Hypersensitivity
Eggs
Gel Chromatography
Polyacrylamide Gel Electrophoresis
Hydrolysis
Animal Models
Hot Temperature
Enzyme-Linked Immunosorbent Assay
Diet
Proteins
Therapeutics

Keywords

  • Allergenicity
  • Egg
  • Food allergy
  • Hydrolysed proteins
  • Hypoallergenic

ASJC Scopus subject areas

  • Immunology
  • Immunology and Allergy

Cite this

Hydrolysed egg displays strong decrease in allergenicity and is well tolerated by egg-allergic patients. / Ballmer-Weber, B. K.; Brockow, K.; Fiocchi, A.; Theler, B.; Vogel, L.; Ring, J.; Szépfalusi, Z.; Mazzina, O.; Schaller, R.; Fritsché, R.; Vissers, Y. M.; Nutten, S.

In: Allergy: European Journal of Allergy and Clinical Immunology, 2016.

Research output: Contribution to journalArticle

Ballmer-Weber, BK, Brockow, K, Fiocchi, A, Theler, B, Vogel, L, Ring, J, Szépfalusi, Z, Mazzina, O, Schaller, R, Fritsché, R, Vissers, YM & Nutten, S 2016, 'Hydrolysed egg displays strong decrease in allergenicity and is well tolerated by egg-allergic patients', Allergy: European Journal of Allergy and Clinical Immunology. https://doi.org/10.1111/all.12852
Ballmer-Weber, B. K. ; Brockow, K. ; Fiocchi, A. ; Theler, B. ; Vogel, L. ; Ring, J. ; Szépfalusi, Z. ; Mazzina, O. ; Schaller, R. ; Fritsché, R. ; Vissers, Y. M. ; Nutten, S. / Hydrolysed egg displays strong decrease in allergenicity and is well tolerated by egg-allergic patients. In: Allergy: European Journal of Allergy and Clinical Immunology. 2016.
@article{a0c0dc9be4d74bc8b8d8554e900e75e3,
title = "Hydrolysed egg displays strong decrease in allergenicity and is well tolerated by egg-allergic patients",
abstract = "Food allergies are believed to be on the rise, and currently, management relies on the avoidance of the food. Hen's egg allergy is after cow's milk allergy the most common food allergy; eggs are used in many food products and thus difficult to avoid. A technological process using a combination of enzymatic hydrolysis and heat treatment was designed to produce modified hen's egg with reduced allergenic potential. Biochemical (SDS-PAGE, Size exclusion chromatography and LC-MS/MS) and immunological (ELISA, immunoblot, RBL-assays, animal model) analysis showed a clear decrease in intact proteins as well as a strong decrease of allergenicity. In a clinical study, 22 of the 24 patients with a confirmed egg allergy who underwent a double-blind food challenge with the hydrolysed egg remained completely free of symptoms. Hydrolysed egg products may be beneficial as low-allergenic foods for egg-allergic patients to extent their diet.",
keywords = "Allergenicity, Egg, Food allergy, Hydrolysed proteins, Hypoallergenic",
author = "Ballmer-Weber, {B. K.} and K. Brockow and A. Fiocchi and B. Theler and L. Vogel and J. Ring and Z. Sz{\'e}pfalusi and O. Mazzina and R. Schaller and R. Fritsch{\'e} and Vissers, {Y. M.} and S. Nutten",
year = "2016",
doi = "10.1111/all.12852",
language = "English",
journal = "Allergy: European Journal of Allergy and Clinical Immunology",
issn = "0105-4538",
publisher = "Wiley-Blackwell",

}

TY - JOUR

T1 - Hydrolysed egg displays strong decrease in allergenicity and is well tolerated by egg-allergic patients

AU - Ballmer-Weber, B. K.

AU - Brockow, K.

AU - Fiocchi, A.

AU - Theler, B.

AU - Vogel, L.

AU - Ring, J.

AU - Szépfalusi, Z.

AU - Mazzina, O.

AU - Schaller, R.

AU - Fritsché, R.

AU - Vissers, Y. M.

AU - Nutten, S.

PY - 2016

Y1 - 2016

N2 - Food allergies are believed to be on the rise, and currently, management relies on the avoidance of the food. Hen's egg allergy is after cow's milk allergy the most common food allergy; eggs are used in many food products and thus difficult to avoid. A technological process using a combination of enzymatic hydrolysis and heat treatment was designed to produce modified hen's egg with reduced allergenic potential. Biochemical (SDS-PAGE, Size exclusion chromatography and LC-MS/MS) and immunological (ELISA, immunoblot, RBL-assays, animal model) analysis showed a clear decrease in intact proteins as well as a strong decrease of allergenicity. In a clinical study, 22 of the 24 patients with a confirmed egg allergy who underwent a double-blind food challenge with the hydrolysed egg remained completely free of symptoms. Hydrolysed egg products may be beneficial as low-allergenic foods for egg-allergic patients to extent their diet.

AB - Food allergies are believed to be on the rise, and currently, management relies on the avoidance of the food. Hen's egg allergy is after cow's milk allergy the most common food allergy; eggs are used in many food products and thus difficult to avoid. A technological process using a combination of enzymatic hydrolysis and heat treatment was designed to produce modified hen's egg with reduced allergenic potential. Biochemical (SDS-PAGE, Size exclusion chromatography and LC-MS/MS) and immunological (ELISA, immunoblot, RBL-assays, animal model) analysis showed a clear decrease in intact proteins as well as a strong decrease of allergenicity. In a clinical study, 22 of the 24 patients with a confirmed egg allergy who underwent a double-blind food challenge with the hydrolysed egg remained completely free of symptoms. Hydrolysed egg products may be beneficial as low-allergenic foods for egg-allergic patients to extent their diet.

KW - Allergenicity

KW - Egg

KW - Food allergy

KW - Hydrolysed proteins

KW - Hypoallergenic

UR - http://www.scopus.com/inward/record.url?scp=84959449129&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84959449129&partnerID=8YFLogxK

U2 - 10.1111/all.12852

DO - 10.1111/all.12852

M3 - Article

JO - Allergy: European Journal of Allergy and Clinical Immunology

JF - Allergy: European Journal of Allergy and Clinical Immunology

SN - 0105-4538

ER -