Alteration of Ovalbumin Immunogenic Activity by Glycosylation through Maillard Reaction

Abstract

The immunogenic properties of glycosylated ovalbumin were investigated by measuring specific IgE and IgG antibody responses in mice. Ovalbumin was glycosylated with glucose through Maillard reaction. The glycosylated protein reacted well with the antibody to native ovalbumin. The glycosylated and native ovalbumins were injected into mice, and serum IgE and IgG responses were determined by the passive cutaneous anaphylaxis (PCA) test and a solid phase enzyme immunoassay (ELISA). The glycosylated ovalbumin induced rather lower responses of both IgE and IgG antibodies than native ovalbumin did, and the antibody directed against glycosylated ovalbumin reacted with native protein. These results suggested that immunogenic properties of proteins could be altered by the glycosylation through Maillard reaction.