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      KCI등재 SCIE SCOPUS

      Effect of Heat and Autoclave on Allergenicity of Porcine Serum Albumin

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      https://www.riss.kr/link?id=A104496523

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      다국어 초록 (Multilingual Abstract)

      This study was performed to investigate the effects of heat and autoclave treatment on the binding ability of porcine serum albumin (PSA) to IgG and the serum of patients who were allergic to pork. Heat treatment at 100oC for 20 min on PSA was able to decrease the binding ability of PSA to IgG to 52%. The binding ability of PSA to IgG was also reduced to 29% by autoclave treatment of PSA at 121^oC for 30 min. The binding ability of PSA autoclaved for 30 min to serum also decreased to 10%. SDS-PAGE and immunoblotting of PSA heated at 100oC for 20 min revealed that the intensity of the PSA band decreased and its presence was barely recognized by IgG. In the case of autoclave treatment (for 5 min), PSA was degraded to low-molecular-weight peptides and IgG and serum did not recognize them. Therefore, autoclave treatment can effectively reduce the allergenicity of PSA.
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      This study was performed to investigate the effects of heat and autoclave treatment on the binding ability of porcine serum albumin (PSA) to IgG and the serum of patients who were allergic to pork. Heat treatment at 100oC for 20 min on PSA was able to...

      This study was performed to investigate the effects of heat and autoclave treatment on the binding ability of porcine serum albumin (PSA) to IgG and the serum of patients who were allergic to pork. Heat treatment at 100oC for 20 min on PSA was able to decrease the binding ability of PSA to IgG to 52%. The binding ability of PSA to IgG was also reduced to 29% by autoclave treatment of PSA at 121^oC for 30 min. The binding ability of PSA autoclaved for 30 min to serum also decreased to 10%. SDS-PAGE and immunoblotting of PSA heated at 100oC for 20 min revealed that the intensity of the PSA band decreased and its presence was barely recognized by IgG. In the case of autoclave treatment (for 5 min), PSA was degraded to low-molecular-weight peptides and IgG and serum did not recognize them. Therefore, autoclave treatment can effectively reduce the allergenicity of PSA.

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      참고문헌 (Reference)

      1 김서진, "물리적 처리한 돼지고기의 항원성 변화" 한국축산식품학회 29 (29): 709-718, 2009

      2 한기동, "물리적 처리에 따른 우육추출물중의 BSA와 BGG단백질의 SDS-PAGE 패턴 및 항원성의 변화" 한국식품영양과학회 35 (35): 594-599, 2006

      3 이상일, "나이에 따른 우유 알레르기 환아의 우유단백 특이 IgE 항체 비교" 대한 소아알레르기 호흡기학회 14 (14): 207-214, 2004

      4 Kim KBWR, "The reduction of antigenicity of porcine serum albumin by physical treatments and application" University of Pukyong 2010

      5 Drouet M, "The pork/cat syndrome or crossed reactivity between cat epithelia and pork meat" 32 : 164-173, 1996

      6 Lee JW, "The changes of allergenic and antigenic properties of egg white albumin (Gal d 1) by γ irradiation" 30 : 500-504, 2001

      7 Besler M, "Stability of food allergens and allergenicity of processed foods" 756 : 207-228, 2001

      8 Domínguez-Ortega J, "Selective allergy to raw pork" 19 : 244-245, 2009

      9 Lin VJC, "Raman studies on bovine serum albumin" 15 : 203-218, 1976

      10 Jansen JJ, "Prevalence of food allergy and intolerance in the adult Dutch population" 93 : 446-456, 1994

      1 김서진, "물리적 처리한 돼지고기의 항원성 변화" 한국축산식품학회 29 (29): 709-718, 2009

      2 한기동, "물리적 처리에 따른 우육추출물중의 BSA와 BGG단백질의 SDS-PAGE 패턴 및 항원성의 변화" 한국식품영양과학회 35 (35): 594-599, 2006

      3 이상일, "나이에 따른 우유 알레르기 환아의 우유단백 특이 IgE 항체 비교" 대한 소아알레르기 호흡기학회 14 (14): 207-214, 2004

      4 Kim KBWR, "The reduction of antigenicity of porcine serum albumin by physical treatments and application" University of Pukyong 2010

      5 Drouet M, "The pork/cat syndrome or crossed reactivity between cat epithelia and pork meat" 32 : 164-173, 1996

      6 Lee JW, "The changes of allergenic and antigenic properties of egg white albumin (Gal d 1) by γ irradiation" 30 : 500-504, 2001

      7 Besler M, "Stability of food allergens and allergenicity of processed foods" 756 : 207-228, 2001

      8 Domínguez-Ortega J, "Selective allergy to raw pork" 19 : 244-245, 2009

      9 Lin VJC, "Raman studies on bovine serum albumin" 15 : 203-218, 1976

      10 Jansen JJ, "Prevalence of food allergy and intolerance in the adult Dutch population" 93 : 446-456, 1994

      11 Hourihane JOB, "Peanut allergy in relation to heredity, material diet, and atopic diseases: Results of a questionnaire survey, skin prick testing, and food challenges" 313 : 518-521, 1996

      12 박종흠, "Monitoring thermally induced conformational changes in bovine muscle myosin solutions by competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA)" BLACKWELL SCIENCE LTD 33 (33): 411-418, 199808

      13 Fiocchi A, "Meat allergy: II-Effects of food processing and enzymatic digestion on the allergenicity of bovine and ovine meats" 14 : 245-250, 1995

      14 Burks AW, "Mapping and mutational analysis of the IgE-binding epitopes on Ara h 1, a legume vicilin protein and a major allergen in peanut hypersensitivity" 245 : 334-339, 1997

      15 Korea Food & Drug Administration, "Labeling standards for food etc. KFDA Notification No. 2008-31 (Amendment on Jun. 17, 2008)"

      16 Jankiewicz A, "Influence of food processing on the immunochemical stability of celery allergens" 75 : 359-370, 1997

      17 Kim SH, "IgE sensitization and identification of IgE binding components of soybean allergen in adult allergy patients" 24 : 331-336, 2004

      18 Ayuso R, "Identification of bovine IgG as a major cross-reactive vertebrate meat allergen" 55 : 348-354, 2000

      19 Koppelman SJ, "Heat-induced conformational changes of Ara h 1, a major peanut allergen, do not affect its allergenic properties" 274 : 4770-4777, 1999

      20 Fiocchi A, "Heat treatment modifies the allergenicity of beef and bovine serum albumin" 53 : 798-802, 1998

      21 Simonato B, "Food allergy to wheat products: The effect of bread baking and in vitro digestion on wheat allergenic proteins. A study with bread dough, crumb, and crust" 49 : 5668-5673, 2001

      22 Towbin HT, "Electrophoretic transfers of proteins from polyacrylamide gels to nitrocellulose sheets: Procedure and some applications" 76 : 4350-4354, 1979

      23 Philppe A. Eigenmann, "Egg Allergy; Immunological and Clinical Aspects" 대한 소아알레르기 호흡기학회 14 (14): 111-118, 2004

      24 Restani P, "Effects of structure modification on IgE binding properties of serum albumins" 117 : 113-119, 1998

      25 Peyron S, "Effects of heat treatment and pectin addition on β-lactoglobulin allergenicity" 54 : 5643-5650, 2006

      26 Sathe SK, "Effects of food processing on the stability of food allergens" 23 : 423-429, 2005

      27 Alvarez-Alvarez J, "Effects of extrusion, boiling, autoclaving, and microwave heating on lupine allergenicity" 53 : 1294-1298, 2005

      28 Liu GM, "Effects of boiling on the IgE-binding properties of tropomyosin of shrimp (Litopenaeus vannamei)" 75 : T1-T5, 2010

      29 Habeeb AFSA, "Effect of conformation of bovine serum albumin on reaction with its antibody" 97 : 951-958, 1966

      30 Eun-Hee Keum, "Effect of Enzymatic Hydrolysis of 7S Globulin, a Soybean Protein, on ItsAllergenicity and Identification of its Allergenic Hydrolyzed FragmentsUsing SDS-PAGE" 한국식품과학회 15 (15): 128-132, 2006

      31 Hayakawa I, "Denaturation of bovine serum albumin (BSA) and ovalbumin by high pressure, heat, and chemicals" 57 : 288-292, 1992

      32 Palacios-Benito R, "Del Castillo Payá MM, Romanillos RA" 57 : 858-859, 2002

      33 Werfel SJ, "Clinical reactivity to beef in children allergic to cow’s milk" 99 : 293-300, 1997

      34 Laemmli UK, "Cleavage of structural proteins during the assembly of the head of bacteriophage T4" 227 : 680-685, 1970

      35 Quirce S, "Chicken serum albumin (Gal d 5) is a partially heat-labile inhalant and food allergen implicated in the bird-egg syndrome" 56 : 754-762, 2001

      36 Restani P, "Characterization of bovine serum albumin epitopes and their role in allergic reactions" 59 : 21-24, 2004

      37 Burks AW, "Allergenicity of peanut and soybean extracts altered by chemical or thermal denaturation in patients with atopic dermatitis and positive food challenges" 90 : 889-897, 1992

      38 Llátser R, "Alimentary allergy to pork. Crossreactivity among pork kidney and pork and lamb gut" 28 : 1021-1025, 1998

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      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2023 평가예정 해외DB학술지평가 신청대상 (해외등재 학술지 평가)
      2020-01-01 평가 등재학술지 유지 (해외등재 학술지 평가) KCI등재
      2010-11-23 학회명변경 영문명 : Korean Society Of Food Science And Biotechnology -> Korean Society of Food Science and Technology KCI등재
      2010-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2008-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2006-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2004-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2001-07-01 평가 등재학술지 선정 (등재후보2차) KCI등재
      1999-01-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
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      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.75 0.17 0.56
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.49 0.43 0.364 0.06
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