The Effect of Non-enzymatic Glycosylation on the Physicochemical Properties and Immunoreactivity of Chicken Egg Ovomucoid

Abstract

Background: Research studies conducted with the involvement of various molecular techniques have demonstrated that ovomucoid, a protein found in chicken egg whites, is also a major food allergen. Many studies have shown that about 40% of patients with allergy against egg proteins were sensitive to ovomucoid. Egg whites are popularly used in the world to enhance the nutritional value of food products (as additives in pastry, meats, sauces, salads and creams) and the production and use of eggs in the world is increasing. Their complete elimination from the diet is highly challenging. Ovomucoid comprises 186 amino acids and has antibacterial properties, and inhibits the activity of microbial enzymes. In this experiment, chicken egg ovomucoid was isolated and polyclonal antibodies were obtained by immunizing a rabbit with the ovomucoid solution to analyze the effect of non-enzymatic glycosylation on the physicochemical properties and immunoreactivity of the studied ovomucoid. Methods: The study analyzed ovomucoid – a protein isolated from the whites of the analyzed eggs. Ovomucoid was isolated by the method proposed by Roy et al. (2003). The next procedure was rabbit immunization. Polyclonal antibodies were obtained by subcutaneously immunizing a male rabbit with a solution of chicken egg glycated or native (a 100 ìg protein dose) in 1 ml PBS with pH 7.2. All measurements were performed in triplicate. The Fisher’s test was conducted to analyze variations in immunoreactivity and changes in glycation degree. Result: Research has shown that it is needed to research the toxicity of proteins, in this case ovomucoid. Glycation may be recommended as a way to reduce or inhibit immunoreactivity. In case of allergies, such action is necessary and purposeful and it is essential to choose such reaction conditions which do not cause products harmful to human’s health.