Effects of a High-Pressure Treatment on Bovine Gamma Globulin and Its Reduction in Allergenicity

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  • YAMAMOTO Shuhei
    Food Science Center, Niigata University
  • MIKAMI Natsuka
    Graduate School of Science and Technology, Niigata University
  • MATSUNO Masatomo
    Department of Pediatrics, Yoshida Hospital
  • HARA Takashi
    Department of Applied Biological Chemistry, Faculty of Agriculture, Niigata University
  • ODANI Sumiko
    Department of Living Science and Technology, Faculty of Education, Niigata University
  • SUZUKI Atsushi
    Department of Health and Nutrition, Faculty of Medical Science for Health, Teikyo Heisei University
  • NISHIUMI Tadayuki
    Graduate School of Science and Technology, Niigata University

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The effects of a high-pressure treatment on the IgE-specific binding activity and structural changes to bovine gamma globulin (BGG), a beef allergen, were investigated. The allergenicity of pressure-treated BGG was also evaluated. We found that the IgE-specific binding activity and allergenicity of BGG were decreased by the high-pressure treatment. Almost no significant change in secondary structure was apparent for pressurized BGG, but a change in the tertiary structure was detected. The decreased IgE-specific binding activity and allergenicity of pressurized BGG were probably due to changes in the tertiary structure caused by pressurization. The results of this study suggest that a high-pressure treatment would be an effective food-processing technique to reduce the allergenicity of BGG.

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