Immunochemical detection of egg-white antigens and allergens in meat products.

Background: The purpose of this study was to detect antigens and allergens in egg-white byproduct ingredients and after their incorporation in processed pork meat pastes. Commercially prepared foods may have potentially allergenic ingredients (egg, milk, soybean, wheat, and peanut) added in processing. Since allergic patients may react to unidentified ingredients, it is important to assess the allergenic potency of these food proteins added during processing.

Monoclonal anti-human IgE: histamine release capacity and effect on in vitro sensitization of human basophils.

IgE-anti-IgE complexes were formed by preincubation of a human myeloma IgE with a monoclonal anti-human IgE antibody at different concentrations. Binding of IgE onto the anti-IgE inhibited the histamine release capacity of anti-IgE from basophils. The IgE cell-binding capacity was altered by the IgE/anti-IgE ratio in the preincubation buffer.

Thermoinactivation of human IgE: antigenic and functional modifications.

The thermoinactivation kinetics of IgE were studied in experimental models revealing the antigenic properties and the basophil-sensitizing capacity of these immunoglobulins. A pool of human sera containing anti-Dactylis glomerata (Dg) IgE was heated from 5 min up to 4 hr at 56 degrees. The IgE antigenicity was tested by two polyclonal 125I-labelled anti-IgE antibodies; one anti-IgE was specific of the whole Fc epsilon region, while the other had a specificity restricted to the D epsilon 2 domain.

Influence of the medium on the heat and acid denaturation of IgE.

The denaturation of IgE immunoglobulin induced by heating at 56 degrees C or by treatment at low pH is inhibited in the presence of high concentrations of salts or hexoses. Between 50 and 100% of the IgE anaphylactic activity (PCA) of rat and mouse antisera is recovered after heating at 56 degrees C for 1,5 or 5 h, respectively, in 1 M MgSO4 or 2 M glucose, mannose or fructose. Anaphylactic activity of IgE monoclonal anti-DNP mouse antibody is equally preserved.