1. Thermal processing and allergenic potential of egg for children
- Author
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Chantal Brossard, Marie‐Anne Legoux, Julie Chabauty, Fabienne Rancé, Agnès Juchet, Martine Drouet, Evelyne Paty, Sandrine Legoué‐Morillon, Françoise Nau, Olivier Tranquet, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Pédiatrie-pneumologie, allergologie, Centre Hospitalier Universitaire de Toulouse, Pédiatrie, pneumologie, allergologie, Département pneumologie, unité allergologie générale, Centre Hospitalier Universitaire d'Angers (CHU Angers), PRES Université Nantes Angers Le Mans (UNAM)-PRES Université Nantes Angers Le Mans (UNAM), Pneumo Allergologie Infantile, CHU Necker - Enfants Malades [AP-HP], Assistance publique - Hôpitaux de Paris (AP-HP) (AP-HP)-Assistance publique - Hôpitaux de Paris (AP-HP) (AP-HP), Centre de recherche et d'éducation en allergie alimentaire, Centre hospitalier universitaire de Nantes (CHU Nantes), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), ANR-07-PNRA-023 OVONUTRIAL, and The European Academy of Allergy and Clinical Immunology (EAACI). Zurich, CHE.
- Subjects
Pulmonary and Respiratory Medicine ,Allergy ,food.ingredient ,Immunology ,Ingénierie des aliments ,Pasteurization ,test cutané ,Immunoglobulin E ,law.invention ,Toxicology ,030207 dermatology & venereal diseases ,03 medical and health sciences ,0302 clinical medicine ,food ,law ,Food allergy ,Yolk ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,medicine ,Immunology and Allergy ,Food engineering ,Food science ,Food allergens ,protéine de choc thermique ,allergie alimentaire ,analyse in vivo ,biology ,medicine.disease ,réaction allergique ,food.food ,allergène ,ovotransferrine ,ovalbumine ,030228 respiratory system ,Boiled egg ,Poster Presentation ,embryonic structures ,nutrition infantile ,oeuf ,biology.protein ,anticorps ige ,Egg white ,traitement thermique - Abstract
Egg belongs to the list of ingredients that must be labeled because of its frequent involvement in food allergies especially in childhood. Several thermal processes are commonly applied to egg and it is known that some egg-allergic people can tolerate well-cooked egg. Food allergens are characterized by their ability to elicit IgE antibodies (sensitization) in susceptible individuals and to display several IgE-binding epitopes. Allergenic potential influenced by different structural levels (sequence, 2D/3D structures as well as supra-molecular organization) can be greatly impacted by all modifications of these structures due to processing. Our work aimed to analyze the impact of pasteurization and boiling of egg and its fractions on in vivo reactivity and its relation to IgE-binding profiles to egg allergens/fractions in a cohort of children allergic to egg. Allergic children (n=52, 18 months - 7 years old) were recruited, all had positive skin prick-tests (SPT) to raw whole egg and egg white and 80% to raw egg yolk. Reactivity to pasteurized and boiled fractions was evaluated by SPT. Sera samples taken at inclusion were used to draw profiles of IgE-reactivity against known allergens and proteins of egg white and against fractions of egg yolk by ELISA. Relative STP data and IgE-binding profiles were analyzed by hierarchical classification to evidence typical profiles of reactivity in this cohort. Pasteurization had very limited impact on structure of egg and only 10% and 5% of children STP became negative with pasteurized (66°C, 6 min) whole egg or egg white. Boiling (100°C, 10 min) greatly changed structure of egg products and had a higher effect than pasteurization since 55%, 27% and 67% of children SPT remained positive to boiled egg and yolk and white fractions. Two typical STP behaviors were evidenced by classification in this cohort. IgE-binding profiles largely differed among children but three typical profiles where extracted from data. Contingency analysis revealed links between typical STP and IgE-binding profiles with possible explanation of tolerance to cooked egg.
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