Effects of hydroperoxide in breads on IgE antibody responses

The effect of hydroperoxide in breads on antigen–antibody reaction against IgE was examined. We compared the antigen–antibody reaction against IgE between dough including hydroperoxide and that not including hydroperoxide. Crude proteins extracted from the dough including hydroperoxide showed weak antigen–antibody reaction on allergic tests such as ring precipitin test with human-specific IgE, and the IgE binding activity on ELISA. In contrast, the dough without hydroperoxide showed antigen–antibody reaction. The crude proteins extracted from the dough with hydroperoxide or without hydroperoxide were applied by affinity chromatography of trypsin-immobilized chitin. Then proteins having affinity were recovered. The recovered proteins were separated by SDS-PAGE. Each protein was examined for the IgE binding activity on ELISA. The IgE binding activity of baked bread was studied as well. Crude proteins of baked bread made from dough including hydroperoxide showed weaker IgE binding activity on ELISA than proteins of baked bread made from dough without hydroperoxide. Those results suggested that addition of hydroperoxide into dough affects on antigen activation.