Allergenic activities of the various cooked eggs and processed foods supplemented with egg estimated by the amount of salt soluble ovomucoid

Abstract

Antigenic activities of various cooked eggs and processed foods supplemented with egg were examined as the amount of salt soluble ovomucoid (OM) in them by ELISA competitive inhibition analysis using mouse anti OM serum, because OM is recognized as a major allergen in egg. Eleven cooked eggs and 8 processed foods supplemented with egg were prepared. The amount of salt soluble OM extracted from the samples was determined by comparison with OM concentration in raw egg. The allergenic potential of the cooked eggs and processed foods supplemented with egg was ranked for 4 groups according to the salt soluble OM amount in the once intake of the cooked eggs or processed foods. Salt soluble OM in soft boiled egg, omelets, scrambled egg, Japanese pudding, crepe, fish cake and Awayuki-kan were as same as that of raw egg, and these samples were ranked as the strongest. Doughnut showed weak OM antigenicity and was ranked as the weak. OM in egg processed food coexisted with wheat flour such as cookie and doughnut, showed lower solubility. Salt soluble OM decreased according to the higher heating temperature, longer heating time and/or coexistence with wheat flour. Ranking of some cooked egg and processed foods in the list were in cases variable in the other published lists.