Enzymatically Degraded Egg White for Oral Egg Allergy Tolerance
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Solution Overview
Problem
Existing methods for preventing or treating egg allergy, particularly from ovomucoid in heated egg white, are inadequate and pose risks of epicutaneous sensitization, especially in infants with impaired skin barrier function.
Innovation Solution
A degraded product of heat-denatured egg white treated with specific food proteolytic enzymes, such as aspartic proteases (e.g., pepsin) or metal proteases (e.g., thermolysin), is used to create an oral immunotolerance agent that induces stable immunotolerance without causing epicutaneous sensitization.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If heated egg white is used for preventing egg allergy, then oral immunotolerance can be induced, but epicutaneous sensitization may occur through impaired skin barrier
Solution Approach 1:
The patent applies parameter changes by modifying the physical and chemical state of egg white through heat denaturation and enzymatic degradation. Heating egg white at 60-100°C for 5-60 minutes denatures the proteins, and subsequent treatment with proteolytic enzymes degrades them into smaller peptides. These parameter changes reduce the allergenicity and molecular size of egg white components, enabling oral immunotolerance induction while minimizing the risk of epicutaneous sensitization through impaired skin barriers.
2Ease of operation
If raw or non-heated egg is used for immunotolerance, then oral administration is simple, but anaphylactic shock frequently occurs in sensitized infants
Solution Approach 1:
The patent applies parameter changes by heating egg white at 60-100°C for 5-60 minutes to denature proteins, thereby reducing allergenicity while maintaining ease of oral administration. This thermal processing transforms the harmful raw egg into a safer form that can be easily administered without causing anaphylactic shock in sensitized infants.
Solution Approach 2:
The patent applies preliminary action by pre-processing egg white through heat denaturation and enzymatic degradation before administration. This preliminary treatment reduces allergenicity and breaks down proteins into smaller peptides, creating a safer immunotolerance agent that can be orally administered without triggering severe allergic reactions.
3Reliability
If heated egg yolk or egg white is administered, then oral immunotolerance may be induced, but many infants still develop allergic reactions
Solution Approach 1:
The patent applies parameter changes by combining heat denaturation (60-100°C for 5-60 minutes) with enzymatic degradation using proteolytic enzymes. This dual processing further breaks down egg white proteins into smaller peptides compared to simple heating, thereby enhancing immunotolerance induction while significantly reducing the incidence of allergic reactions in infants.
Solution Approach 2:
The patent applies segmentation by breaking down egg white proteins into smaller peptide fragments through enzymatic degradation. This segmentation of large allergenic proteins into smaller peptides reduces their immunogenicity and allergenicity, allowing for safer immunotolerance induction while minimizing allergic reactions in susceptible infants.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The oral immunotolerance agent effectively prevents and treats egg allergy by inducing oral immunotolerance, reducing the risk of allergic reactions and anaphylactic shock, even in infants already sensitized to egg allergens.
Implementation Method 1
heat-denatured egg white
Implementation Method 2
degraded product of heat-denatured egg white with a specific food proteolytic enzyme
Implementation Method 3
aspartic proteases (e.g., pepsin) or metal proteases (e.g., thermolysin)
Data Source
AI summary
The present invention provides highly effective and safe means capable of preventing or treating an egg allergy in infants. An oral immunotolerance agent or a food composition for preventing or treating an egg allergy according to the present invention contains a degraded product of heat-denatured egg white with an aspartic protease (e.g. pepsin) or a metal protease (e.g. thermolysin).