Park Ho-Young, Yoon Taek Joon, Kim Ha Hyung, Han Young Shin, Choi Hee-Don
Division of Functional Food Research, Korea Food Research Institute, Gyeonggi 463-746, Republic of Korea.
Department of Food & Nutrition, Yuhan College, Bucheon 422-749, Republic of Korea.
Food Chem. 2017 Feb 15;217:342-345. doi: 10.1016/j.foodchem.2016.08.112. Epub 2016 Aug 29.
Ovalbumin (OVA), an (hen) egg allergen, is one of the most abundant glycoprotein allergens associated with IgE-mediated hypersensitivity through the T-helper type 2 immune response. The effect of deglycosylation of the N-terminal glycan in OVA on allergenicity and antigenicity after N-acetylglucosaminidase treatment was studied. N-acetylglucosaminidase-treated OVA (N-OVA) evaluated using an enzyme-linked immunosorbent assay, respectively. N-OVA significantly (p<0.05) OVA-specific IgE and histamine levels. In addition, N-OVA decreased the antigenicity of OVA 1000-fold. These results suggest that the degree of allergenicity and antigenicity reduced with deglycosylation of N-terminal glycan in OVA.
卵清蛋白（OVA），一种（母鸡）鸡蛋过敏原，是通过2型辅助性T细胞免疫反应与IgE介导的超敏反应相关的最丰富的糖蛋白过敏原之一。研究了N-乙酰葡糖胺酶处理后OVA中N端聚糖去糖基化对其致敏性和抗原性的影响。分别使用酶联免疫吸附测定法评估N-乙酰葡糖胺酶处理的OVA（N-OVA）。N-OVA显著（p<0.05）降低了OVA特异性IgE和组胺水平。此外，N-OVA使OVA的抗原性降低了1000倍。这些结果表明，OVA中N端聚糖去糖基化会降低其致敏性和抗原性程度。
