595 Allergenic properties of ovomucoid, the dominant egg protein

Ovalbumin-Related Gene Y Protein Bears Carbohydrate Chains of the Ovomucoid Type

“…Therefore, significant care should be taken to evaluate the possible contribution of glycans attached to contaminated ovalbumin Y, despite of controversial reports on the role of the carbohydrate moiety of ovomucoid in its antigenicity and allergenicity. 11,31) Furthermore, the chimeric nature of ovalbumin Y found in this study gives rise to interesting issues in terms of the biosynthesis of carbohydrate chains, as well as of developing foods with novel functional properties.…”

“…5) Although both proteins are generally considered to be the most allergenic egg proteins, ovalbumin has been almost exclusively used as a model allergen for egg white in basic research and clinical diagnosis. [6][7][8][9] However, the immunodominance of ovomucoid among egg-white proteins has been gradually noticed, 10,11) stemming from the observation that the use of commercially purified ovalbumin fractions that are contaminated with ovomucoid has led to an overestimation of the dominance of ovalbumin as the major egg allergen. 12) Urisu et al have clinically indicated the predominance of ovomucoid over other proteins in egg white and pointed out the important role of heat-treated ovomucoid in the pathogenesis of allergic reactions to egg white by a doubleblind, placebo-controlled food challenge.…”

Exploration into the Genetics of Food Allergy

“…Microarray assessment also permits quantitative data to be collected in a robust fashion, which may help better characterize food allergy. Already, microarray studies have shown that epitope diversity in testing correlates with reaction severity of patients with food allergies to peanut [5][6][7], milk [8][9][10], and egg [11,12]. An increase in specific individual components is predictive of OFC outcome [13][14][15].…”

Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] on a request from the Commission relating to the evaluation of allergenic foods for labelling purposes

“…Major allergens of the eggs of the species Gallus domesticus are known, characterised and classified as Gal d 1-5 by the International Union of Immunological Societies (IUIS) although major allergen sources are still unassigned (Cooke and Sampson, 1997;Eigenmann et al, 1996a;Elsayed and Stavseng, 1994;Holen and Elsayed, 1990;Honma et al, 1996 and1994;Kahlert et al, 1992;Mine and Zhang, 2002;Szepfalusi et al, 1994).…”

“…There are a number of reports investigating the effects of heat and chemical denaturation procedures on major egg allergen in vitro (Anet et al, 1985;BernhiselBroadbent et al, 1994;Cooke and Sampson, 1997;Kato et al, 2001;Mine and Zhang, 2002;Sakai et al, 1998;Elsayed and Stavseng, 1994;Holen et al, 2001;Kahlert et al, 1992;Shimojo et al, 1994).…”