Anti-allergic effects on addition of hydroperoxide to dough fermentation

Abstract

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 antigenantibody
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 antigen-antibody 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.