Effects of addition of salt to bread on IgE antibody responses

Abstract

The effect of the addition of NaCl to bread on antigen-antibody reaction involving IgE was examined. We compared the antigen-antibody reaction involving IgE between dough including NaCl and that not including NaCl. Crude proteins extracted from the dough including NaCl showed weaker antigen-antibody reactions than proteins from the dough no added NaCl on allergic tests such as precipitin ring test with human-specific IgE, and the IgE binding activity on ELISA. The crude proteins extracted from the dough with NaCl or without NaCl were applied to an affinity chromatography column of immobilized-trypsin 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. When the amount of protein in dough including NaCl was compared with that in dough without NaCl, a significant difference in the amount of ovomucoid between the two samples were confirmed. The IgE binding activity of baked bread was studied as well. Crude proteins of baked bread made from dough including NaCl showed weaker IgE binding activity on ELISA than proteins of baked bread made from dough without NaCl. The importance of NaCl as an ingredient of baked bread was confirmed.