Table of Contents
Journal of Allergy
Volume 2010, Article ID 238573, 5 pages
Research Article

In Vitro Determination of the Allergenic Potential of Egg White in Processed Meat

1Institute of Biochemistry and Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
2Bundesforschungsanstalt für Ernährung und Lebensmittel, Institute of Meat Technology, E.-C. Baumann-Straße 20, 95326 Kulmbach, Germany

Received 21 December 2009; Accepted 13 January 2010

Academic Editor: Fabienne Ranceé

Copyright © 2010 Sabine Hildebrandt et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Hen's egg white has been reported as a causative agent of allergic reactions, with ovalbumin, conalbumin, ovomucoid, and lysozyme being the major allergens. However, little is known about the effects of processing with heat and high pressure on the allergenicity of egg white proteins as ingredients in meat. For this purpose, the allergenic characteristics of such treated preparations were studied. The IgE-binding capacity was analyzed by EAST inhibition in raw and processed meat preparations using sera from patients with hen's egg specific IgE. Increasing heat treatment as well as the application of high pressure decreased IgE binding, which is a measure of allergenic potential. The combined application of heat ( C) and high pressure had synergistic effects in reducing the allergenic potential nearly twice as the sum of the single treatments conducted separately.