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Original Articles

Conformation affects the potential allergenicity of ovalbumin after heating and glycation

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Pages 1684-1692 | Received 22 Mar 2013, Accepted 30 Jun 2013, Published online: 06 Aug 2013

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (3)

Yue Xu, Ishfaq Ahmed, Zhengxi Zhao & Liangtao Lv. (2023) A comprehensive review on glycation and its potential application to reduce food allergenicity. Critical Reviews in Food Science and Nutrition 0:0, pages 1-23.
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Wenhua Yang, Zongcai Tu, Hui Wang, Lu Zhang, Yuanyuan Gao, Xue Li & Ming Tian. (2017) Immunogenic and structural properties of ovalbumin treated by pulsed electric fields. International Journal of Food Properties 20:sup3, pages S3164-S3176.
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Xiaojuan Ma, Jinyan Gao, Ping Tong, Hui Yang, Qinqin Zu, Xuanyi Meng, Jun Lu & Hongbing Chen. (2015) Effects of Maillard reaction conditions on in vitro immunoglobulin G binding capacity of ovalbumin using response surface methodology. Food and Agricultural Immunology 26:6, pages 835-847.
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Articles from other publishers (28)

Yueming Hu, Haiqi Chen, Yifan Yang, Siqiong Zhang, Zuohua Xie, Jiaojiao Liu, Qiannan Jiang, Jun Liu & Pingwei Wen. (2023) Comparison of ovalbumin glycation induced by high-temperature steaming and high-temperature baking: A study combining conventional spectroscopy with high-resolution mass spectrometry. Food Research International 173, pages 113279.
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Songsong Jiang, Tao Wang, Kuan Chen, Hengpeng Wang & Xiangren Meng. (2023) Assessment of the effect of glycation on the allergenicity of sesame proteins. Food Research International 168, pages 112771.
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Xiaoya Tao, Cheng Chen, Yaochang Li, Xinguang Qin, Haizhi Zhang, Yuanyuan Hu, Zhengqi Liu, Xiaoming Guo & Gang Liu. (2023) Improving the antioxidant activity, in vitro digestibility and reducing the allergenicity of whey protein isolate by glycosylation with short-chain inulin and interaction with cyanidin-3-glucoside. Food Hydrocolloids 139, pages 108586.
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Zhao Zhang, Ruida Ma, Yunpeng Xu, Lei Chi, Yue Li, Guangqing Mu & Xuemei Zhu. (2022) Investigation of the Structure and Allergic Potential of Whey Protein by Both Heating Sterilization and Simulation with Molecular Dynamics. Foods 11:24, pages 4050.
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Mehdi Cherkaoui, Dominique Tessier, Virginie Lollier, Colette Larré, Chantal Brossard, Wieneke Dijk & Hélène Rogniaux. (2022) High-resolution mass spectrometry unveils the molecular changes of ovalbumin induced by heating and their influence on IgE binding capacity. Food Chemistry 395, pages 133624.
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Wenhua Yang, Wenjing Duan, Qiuhong Li, Dengle Duan & Qin Wang. (2022) Phosphorylation of ovalbumin after pulsed electric fields pretreatment: Effects on conformation and immunoglobulin G/immunoglobulin E-binding ability. Frontiers in Nutrition 9.
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Yue Chen, Peng Han, Bin Ma, Xuefen Wang, Meihu Ma, Ning Qiu & Xing Fu. (2021) Effect of thermal treatment on the antioxidant activity of egg white hydrolysate and the preparation of novel antioxidant peptides. International Journal of Food Science & Technology 57:5, pages 2590-2599.
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Ya-ting Wang, Bi-zhen Zhong & Hui Wang. (2022) Analysis of the Structure and Antigenicity in Ovalbumin Modified with Six Disaccharides Through Liquid Chromatography–High-Resolution Mass Spectrometry. Journal of Agricultural and Food Chemistry 70:10, pages 3096-3108.
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Xinlei Tang, Xiangren Meng, Hengpeng Wang, Tao Wang, Qian Li & Songsong Jiang. (2022) Egg allergy was alleviated after baking and frying cooking by weakening Jagged2-Notch induced Th2 immunity in a mice model. European Food Research and Technology 248:3, pages 917-927.
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Joana Costa, Caterina Villa, Kitty Verhoeckx, Tanja Cirkovic-Velickovic, Denise Schrama, Paola Roncada, Pedro M. Rodrigues, Cristian Piras, Laura Martín-Pedraza, Linda Monaci, Elena Molina, Gabriel Mazzucchelli, Isabel Mafra, Roberta Lupi, Daniel Lozano-Ojalvo, Colette Larré, Julia Klueber, Eva Gelencser, Cristina Bueno-Diaz, Araceli Diaz-Perales, Sara Benedé, Simona Lucia Bavaro, Annette Kuehn, Karin Hoffmann-Sommergruber & Thomas Holzhauser. (2021) Are Physicochemical Properties Shaping the Allergenic Potency of Animal Allergens?. Clinical Reviews in Allergy & Immunology 62:1, pages 1-36.
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Robert Mills-Goodlet, Litty Johnson, Isabel J. Hoppe, Christof Regl, Mark Geppert, Milena Schenck, Sara Huber, Michael Hauser, Fátima Ferreira, Nicola Hüsing, Christian G. Huber, Hans Brandstetter, Albert Duschl & Martin Himly. (2021) The nanotopography of SiO 2 particles impacts the selectivity and 3D fold of bound allergens . Nanoscale 13:48, pages 20508-20520.
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Gerlof P. Bosman, Sergio Oliveira, Peter J. Simons, Javier Sastre Torano, Govert W. Somsen, Leon M. J. Knippels, Rob Haselberg, Roland J. Pieters, Johan Garssen & Karen Knipping. (2021) Limited Lactosylation of Beta-Lactoglobulin from Cow’s Milk Exerts Strong Influence on Antigenicity and Degranulation of Mast Cells. Nutrients 13:6, pages 2041.
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Xiaojuan Ma, Rui Liang, Qianlu Xing & Daniel Lozano‐Ojalvo. (2020) Can food processing produce hypoallergenic egg?. Journal of Food Science 85:9, pages 2635-2644.
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Xiaojuan Ma, Rui Liang, Xiaotong Yang, Jingkun Gou, Yan Li & Daniel Lozano-Ojalvo. (2020) Simultaneous separation of the four major allergens of hen egg white. Journal of Chromatography B 1152, pages 122231.
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Yipeng Yang, Guangxian Liu, Zongcai Tu, Hui Wang, Yueming Hu, Jihua Mao & Jingjing Zhang. (2020) Insight into the Mechanism of Reduced IgG/IgE Binding Capacity in Ovalbumin as Induced by Glycation with Monose Epimers through Liquid Chromatography and High-Resolution Mass Spectrometry. Journal of Agricultural and Food Chemistry 68:22, pages 6065-6075.
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Yipeng Yang, Guangxian Liu & Hui Wang. (2019) Investigation of the Mechanism of Conformational Alteration in Ovalbumin as Induced by Glycation with Different Monoses through Conventional Spectrometry and Liquid Chromatography High-Resolution Mass Spectrometry. Journal of Agricultural and Food Chemistry 67:11, pages 3096-3105.
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Zi-wei Liao, Yun-hua Ye, Hui Wang, Yang Chen, Xiao-mei Sha, Lu Zhang, Tao Huang, Yue-ming Hu & Zong-cai Tu. (2018) The Mechanism of Decreased IgG/IgE-Binding of Ovalbumin by Preheating Treatment Combined with Glycation Identified by Liquid Chromatography and High-Resolution Mass Spectrometry. Journal of Agricultural and Food Chemistry 66:41, pages 10693-10702.
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Wenhua Yang, Zongcai Tu, Hui Wang, Lu Zhang & Qidong Song. (2018) Glycation of ovalbumin after high-intensity ultrasound pretreatment: effects on conformation, immunoglobulin (Ig)G/IgE binding ability and antioxidant activity. Journal of the Science of Food and Agriculture 98:10, pages 3767-3773.
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Qinchun Rao, Xingyi Jiang, Yida Li, Mustafa Samiwala & Theodore P. Labuza. (2018) Can Glycation Reduce Food Allergenicity?. Journal of Agricultural and Food Chemistry 66:17, pages 4295-4299.
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Mehdi Mohammadian & Ashkan Madadlou. (2018) Technological functionality and biological properties of food protein nanofibrils formed by heating at acidic condition. Trends in Food Science & Technology 75, pages 115-128.
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Ke Liu, Shuguang Chen, Hongbing Chen, Ping Tong & Jinyan Gao. (2018) Cross-linked ovalbumin catalyzed by polyphenol oxidase: Preparation, structure and potential allergenicity. International Journal of Biological Macromolecules 107, pages 2057-2064.
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Wenhua Yang, Zongcai Tu, Hui Wang, Lu Zhang, Igor A. Kaltashov, Yunlong Zhao, Chendi Niu, Honglin Yao & Wenfeng Ye. (2018) The mechanism of reduced IgG/IgE-binding of β-lactoglobulin by pulsed electric field pretreatment combined with glycation revealed by ECD/FTICR-MS. Food & Function 9:1, pages 417-425.
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Wenhua Yang, Zongcai Tu, Hui Wang, Lu Zhang, Shengsheng Xu, Chendi Niu, Honglin Yao & Igor A. Kaltashov. (2017) Mechanism of Reduction in IgG and IgE Binding of β-Lactoglobulin Induced by Ultrasound Pretreatment Combined with Dry-State Glycation: A Study Using Conventional Spectrometry and High-Resolution Mass Spectrometry. Journal of Agricultural and Food Chemistry 65:36, pages 8018-8027.
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Zhenjiao He, Chenyao Tong, Long Sheng, Meihu Ma & Zhaoxia Cai. (2016) Monitoring glycation-induced structural and biofunctional changes in chicken immunoglobulin Y by different monosaccharides. Poultry Science 95:11, pages 2715-2723.
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Kitty C.M. Verhoeckx, Yvonne M. Vissers, Joseph L. Baumert, Roland Faludi, Marcel Feys, Simon Flanagan, Corinne Herouet-Guicheney, Thomas Holzhauser, Ryo Shimojo, Nieke van der Bolt, Harry Wichers & Ian Kimber. (2015) Food processing and allergenicity. Food and Chemical Toxicology 80, pages 223-240.
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Claire D. Munialo, Rodrigo G. Ortega, Erik van der Linden & Harmen H. J. de Jongh. (2014) Modification of Ovalbumin with Fructooligosaccharides: Consequences for Network Morphology and Mechanical Deformation Responses. Langmuir 30:46, pages 14062-14072.
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Hye Seong Hwang, Joo Young Kim, Heajin Park, Jaehoon Jeong, Hanbit Hyun, Taek Joon Yoon, Ho-Young Park, Hee-Don Choi & Ha Hyung Kim. (2014) Cleavage of the terminal N-acetylglucosamine of egg-white ovalbumin N-glycans significantly reduces IgE production and Th2 cytokine secretion. Biochemical and Biophysical Research Communications 450:4, pages 1247-1254.
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Sooyoun Seo, Lamia L’Hocine & Salwa Karboune. (2014) Allergenicity of Potato Proteins and of Their Conjugates with Galactose, Galactooligosaccharides, and Galactan in Native, Heated, and Digested Forms. Journal of Agricultural and Food Chemistry 62:16, pages 3591-3598.
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