Outcome of oral provocation test in egg-sensitive children receiving semi-fat hard cheese Grana Padano PDO (protected designation of origin) containing, or not, lysozyme

A. Marseglia, A. M. Castellazzi, C. Valsecchi, A. Licari, G. Piva, F. Rossi, L. Fiorentini, G. L. Marseglia

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

Purpose: Lysozyme, obtained from egg white, is a potential food allergen used in the dairy industry to prevent late blowing of the loaf caused by the outgrowth of clostridial spores (Cl. butyricum and Cl. tyrobutyricum) during cheese aging. The aim of this study was to evaluate the possible correlation between egg protein allergy in pediatric age and sensitization to egg lysozyme, used for the preparation of Grana Padano cheese. Methods: The tolerability of Grana Padano cheese has been evaluated in pediatric patients allergic to egg proteins through an oral provocation test with increasing amounts of cheese containing, or not, lysozyme at 12 and 24 months of aging. Results: When lysozyme-sensitized children received 12-months aged and lysozyme-containing cheese, several immediate and late adverse reactions such as itching, abdominal pain, vomiting, nausea, dermatitis, rhinitis, bronchial asthma, urticaria, and angioedema were seen in 5 out of 21 subjects; only 1 out of 21 children showed an adverse reaction after challenge with 24-months-ripened lysozyme-containing cheese. Conclusions: There is a possible relationship between the severity of allergic reactions and the lysozyme-specific IgE level in blood. In particular vomiting, hypotension, and abdominal pain were present when IgE level was higher than 7 kU/L. A ripening time of 24 months may reduce allergy problems when lysozyme-containing cheese is given to sensitized subjects, probably due to the hydrolysis of antigenic epitopes during aging.

Original languageEnglish
Pages (from-to)877-883
Number of pages7
JournalEuropean Journal of Nutrition
Volume52
Issue number3
DOIs
Publication statusPublished - Apr 2013

Fingerprint

Thylakoids
Cheese
Muramidase
Ovum
Fats
Egg Proteins
Immunoglobulin E
Abdominal Pain
Vomiting
Dairying
Hypersensitivity
Egg Hypersensitivity
Pediatrics
Angioedema
Egg White
Urticaria
Dermatitis
Pruritus
Rhinitis
Spores

Keywords

  • Allergy
  • Cheese
  • Cheese ripening
  • Lysozyme
  • Oral provocation test

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this

Outcome of oral provocation test in egg-sensitive children receiving semi-fat hard cheese Grana Padano PDO (protected designation of origin) containing, or not, lysozyme. / Marseglia, A.; Castellazzi, A. M.; Valsecchi, C.; Licari, A.; Piva, G.; Rossi, F.; Fiorentini, L.; Marseglia, G. L.

In: European Journal of Nutrition, Vol. 52, No. 3, 04.2013, p. 877-883.

Research output: Contribution to journalArticle

Marseglia, A. ; Castellazzi, A. M. ; Valsecchi, C. ; Licari, A. ; Piva, G. ; Rossi, F. ; Fiorentini, L. ; Marseglia, G. L. / Outcome of oral provocation test in egg-sensitive children receiving semi-fat hard cheese Grana Padano PDO (protected designation of origin) containing, or not, lysozyme. In: European Journal of Nutrition. 2013 ; Vol. 52, No. 3. pp. 877-883.
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AU - Marseglia, A.

AU - Castellazzi, A. M.

AU - Valsecchi, C.

AU - Licari, A.

AU - Piva, G.

AU - Rossi, F.

AU - Fiorentini, L.

AU - Marseglia, G. L.

PY - 2013/4

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N2 - Purpose: Lysozyme, obtained from egg white, is a potential food allergen used in the dairy industry to prevent late blowing of the loaf caused by the outgrowth of clostridial spores (Cl. butyricum and Cl. tyrobutyricum) during cheese aging. The aim of this study was to evaluate the possible correlation between egg protein allergy in pediatric age and sensitization to egg lysozyme, used for the preparation of Grana Padano cheese. Methods: The tolerability of Grana Padano cheese has been evaluated in pediatric patients allergic to egg proteins through an oral provocation test with increasing amounts of cheese containing, or not, lysozyme at 12 and 24 months of aging. Results: When lysozyme-sensitized children received 12-months aged and lysozyme-containing cheese, several immediate and late adverse reactions such as itching, abdominal pain, vomiting, nausea, dermatitis, rhinitis, bronchial asthma, urticaria, and angioedema were seen in 5 out of 21 subjects; only 1 out of 21 children showed an adverse reaction after challenge with 24-months-ripened lysozyme-containing cheese. Conclusions: There is a possible relationship between the severity of allergic reactions and the lysozyme-specific IgE level in blood. In particular vomiting, hypotension, and abdominal pain were present when IgE level was higher than 7 kU/L. A ripening time of 24 months may reduce allergy problems when lysozyme-containing cheese is given to sensitized subjects, probably due to the hydrolysis of antigenic epitopes during aging.

AB - Purpose: Lysozyme, obtained from egg white, is a potential food allergen used in the dairy industry to prevent late blowing of the loaf caused by the outgrowth of clostridial spores (Cl. butyricum and Cl. tyrobutyricum) during cheese aging. The aim of this study was to evaluate the possible correlation between egg protein allergy in pediatric age and sensitization to egg lysozyme, used for the preparation of Grana Padano cheese. Methods: The tolerability of Grana Padano cheese has been evaluated in pediatric patients allergic to egg proteins through an oral provocation test with increasing amounts of cheese containing, or not, lysozyme at 12 and 24 months of aging. Results: When lysozyme-sensitized children received 12-months aged and lysozyme-containing cheese, several immediate and late adverse reactions such as itching, abdominal pain, vomiting, nausea, dermatitis, rhinitis, bronchial asthma, urticaria, and angioedema were seen in 5 out of 21 subjects; only 1 out of 21 children showed an adverse reaction after challenge with 24-months-ripened lysozyme-containing cheese. Conclusions: There is a possible relationship between the severity of allergic reactions and the lysozyme-specific IgE level in blood. In particular vomiting, hypotension, and abdominal pain were present when IgE level was higher than 7 kU/L. A ripening time of 24 months may reduce allergy problems when lysozyme-containing cheese is given to sensitized subjects, probably due to the hydrolysis of antigenic epitopes during aging.

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KW - Cheese

KW - Cheese ripening

KW - Lysozyme

KW - Oral provocation test

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