Reduce the IgE binding ability of egg white proteins by fermentation

  • Author / Creator
    Li, Sen
  • Egg is one of the major food allergens that affects 1.6~3.2% of the infants and young children population. The objective of this study is to reduce the egg white IgE binding ability by lactobacilli or Aspergillus oryzae fermentation. Modifications of egg white proteins during fermentation were analyzed by Ninhydrin method, Ellman method, SDS-PAGE, ELISA, and MALDI-TOF-MS. Tryptone supplementation and acidification are necessary to grow lactobacilli in egg white. Egg whites were fermented by L sanfranciscensis, L. sakei, and L. delbrueckii subsp. delbrueckii individually for 96 h; and Aspergillus oryzae for 120 h. The IgE binding ability of egg white was significantly reduced (~50%) by L. delbrueckii subsp. delbrueckii after 48 h of incubation and almost eliminated by Aspergillus oryzae after 24 h of inoculation. In addition to slight modification of ovomucoid (the dominant egg allergen), no substantial protein degradation was observed during fermentation.

  • Subjects / Keywords
  • Graduation date
  • Type of Item
  • Degree
    Master of Science
  • DOI
  • License
    This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.
  • Language
  • Institution
    University of Alberta
  • Degree level
  • Department
    • Department of Agricultural, Food and Nutritional Science
  • Supervisor / co-supervisor and their department(s)
    • Wu, Jianping (Department of Agricultural, Food and Nutritional Science)
  • Examining committee members and their departments
    • Gaenzle, Michael ((Department of Agricultural, Food and Nutritional Science)
    • Carr, Stuart (Department of Pediatrics)