Abstract

T. Toyosaki

The anti-allergic effects on dough fermentation of hydroperoxides produced by lipid peroxidation through lipoxygenase induction were studied. The anti-allergic effect of hydroperoxides to dough fermentation on antigen-antibody reaction involving IgE was examined. Crude proteins extracted from the dough including hydroperoxides showed weaker antigen-antibody reactions on allergic tests such as precipitin ring test with human-specific IgE, and the IgE binding activity on ELISA. This inhibitory effect on the antigen-antibody reaction increased with increased hydroperoxide and a parallel relationship was observed between hydroperoxide level and inhibitory effect. The crude proteins extracted from the dough with hydroperoxides were applied to an affinity choromatography column of immobilized-trypsin chitin. Then proteins having affinity was recovered. The recovered proteins were separated by SDS- PAGE. Each proteins was examined for the IgE binding activity on ELISA. Therefore, ovomucoid, which is present in egg, was identified as the main allergen. Crude proteins of baked bread made from dough including hydroperoxides showed weaker IgE binding activity on ELISA than proteins of baked bread made from dough without hydroperoxides. Suppression of antigenantibody reactions with IgE due to denaturation of allergen protein (ovomucoid in the present study) present in dough by the produced hydroperoxide may be identified as a major factor. The importance of hydroperoxides as an ingredient of baked bread was confirmed.