Heat treatment of egg white controls allergic symptoms and induces oral tolerance to ovalbumin in a murine model of food allergy.

@article{Watanabe2014HeatTO,
  title={Heat treatment of egg white controls allergic symptoms and induces oral tolerance to ovalbumin in a murine model of food allergy.},
  author={Hiroko Watanabe and Masako Toda and Haruko Sekido and Anne Wellner and Tomoyuki Fujii and Thomas Henle and Satoshi Hachimura and Haruyo Nakajima-Adachi},
  journal={Molecular nutrition & food research},
  year={2014},
  volume={58 2},
  pages={394-404}
}
SCOPE Heated foods often present low allergenicity, and have recently been used in specific oral immunotherapy for food allergies. However, the influence of heating on tolerogenicity of food allergens is not well elucidated. Here, we investigated biochemical, allergenic, and tolerogenic properties of heated egg white (EW) using a murine model of food allergy. METHODS AND RESULTS Raw EWs were treated at 80°C for 15 min (80EW, mild heating condition), 100°C for 5 min (100EW, cooking condition… CONTINUE READING
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