Allergenic activity of heated and ovomucoid-depleted egg white

Urisu, Atsuo; Ando, Hitoshi; Morita, Yutaka; Wada, Eiko; Yasaki, Takehiko; Yamada, Kazue; Komada, Kayo; Torii, S; Goto, Megumi; Wakamatsu, T

doi:10.1016/s0091-6749(97)70220-3

Cited by 258 publications

(195 citation statements)

References 12 publications

Supporting

Mentioning

182

Contrasting

Unclassified

Order By: Relevance

“…Nevertheless, depending on the food investigated, a huge overlap in individual sIgE reactivity between healthy subjects and subjects with food allergy also became evident. [35], [87], [88], [89] and [90] Several reasons might be suggested to explain the overlap in test reactivity. First, low sIgE signals in allergic patients might be attributed to sensitization to a low-abundance, highly resistant protein with particular allergenic potency.…”

Section: Quantification Of Ige Antibodiesmentioning

confidence: 99%

“…Accordingly, studies with recombinant allergens revealed substantially improved sensitivity. [16], [31], [61], [88], [108] and [109] It is noteworthy that the use of a mix of recombinant major cherry allergens resulted in 95% sensitivity compared with 65% for cherry extract. 31 Supplementation of natural extracts with recombinant allergens is a further promising approach to ensure diagnostic sensitivity and improve quantitative performance.…”

Section: Quantification Of Ige Antibodiesmentioning

confidence: 99%

See 1 more Smart Citation

Potential, pitfalls, and prospects of food allergy diagnostics with recombinant allergens or synthetic sequential epitopes

Steckelbroeck¹,

Ballmer‐Weber²,

Vieths³

2008

Journal of Allergy and Clinical Immunology

View full text Add to dashboard Cite

This article aims to critically review developments in food allergy diagnostics with regard to the verification of specific IgE antibodies and the identification of the responsible allergens. Results of IgE-binding tests with food extracts are hampered by cross-reactive proteins, low-quality test agents, or both. Specificity can be increased by defining adequate cutoff values, whereas sensitivity can be improved by using high-quality test agents. IgE-binding tests with purified allergens enabled reliable quantification of allergen-specific IgE titers, with higher levels found in individuals with food allergy compared with individuals without food allergy. However, the overlap in individual test reactivity between allergic and nonallergic subjects complicates interpretation. Recombinant allergens and synthetic sequential epitopes enabled detection of sensitization profiles, with IgE specific to several allergens and substructures now being suggested as markers of severity, persistence, or both. However, high-power quantitative studies with larger numbers of patients are required to confirm these markers. This article aims to critically review developments in food allergy diagnostics with regard to the verification of specific IgE antibodies and the identification of the responsible allergens. Results of IgE-binding tests with food extracts are hampered by cross-reactive proteins, low-quality test agents, or both. Specificity can be increased by defining adequate cutoff values, whereas sensitivity can be improved by using high-quality test agents. IgE-binding tests with purified allergens enabled reliable quantification of allergen-specific IgE titers, with higher levels found in individuals with food allergy compared with individuals without food allergy. However, the overlap in individual test reactivity between allergic and nonallergic subjects complicates interpretation. Recombinant allergens and synthetic sequential epitopes enabled detection of sensitization profiles, with IgE specific to several allergens and substructures now being suggested as markers of severity, persistence, or both.However, high-power quantitative studies with larger numbers of patients are required to confirm these markers. IgE-mediated and non-IgE-mediated syndromes, where IgE-mediated manifestations are responsible for the majority of food-induced, immediate-type, immune-mediated hypersensitivity reactions. 3 The development of an IgE-mediated response to food requires a series of molecular and cellular interactions, which involve antigenpresenting cells, T lymphocytes, and B lymphocytes. [4] and [5] Depending on the route of sensitization, food allergy is the result of either genuine reactivity to comestibles through the gastrointestinal tract (class I food allergens) or secondary sensitization to cross-reactive food allergens as a consequence of the initial reactivity to homologous pollen-related allergens (class II food allergens). [6] and [7] The majority of class I food allergens are heat stable and resistan...

show abstract

Section: Quantification Of Ige Antibodiesmentioning

confidence: 99%

Section: Quantification Of Ige Antibodiesmentioning

confidence: 99%

Potential, pitfalls, and prospects of food allergy diagnostics with recombinant allergens or synthetic sequential epitopes

Steckelbroeck¹,

Ballmer‐Weber²,

Vieths³

2008

Journal of Allergy and Clinical Immunology

View full text Add to dashboard Cite

show abstract

“…Ovomucoid can be heated at 100 o C under acidic conditions for long periods without any apparent changes in its physical or chemical properties. Ovomucoid may play a more important role in the pathogenesis of allergic reactions to egg white than other egg white proteins [79].…”

Section: Ovomucoidmentioning

confidence: 99%

Functional Proteins and Peptides of Hen’s Egg Origin

Abdou¹,

Kim²,

Satô³

2013

Bioactive Food Peptides in Health and Disease

View full text Add to dashboard Cite

“…Aunque es infrecuente, pueden obtenerse resultados falsos negativos por el empleo de cantidades inadecuadas, por potencial alergénico alterado de los alimentos procesados al realizar la prueba o por los epítopos de conformación en aquellos pacientes que reaccionan al huevo crudo y a quienes se les realiza la prueba con una forma horneada que lo desnaturaliza (58).…”

Section: Diagnósticounclassified

Alergia a la leche y al huevo: diagnóstico, manejo e implicaciones en América Latina

Sánchez¹,

Restrepo

Mopan

et al. 2013

biomedica

View full text Add to dashboard Cite

La sensibilización a alimentos y el desarrollo de alergias alimentarias viene aumentando en todo el mundo, siendo la leche de vaca y el huevo de gallina los principales alimentos implicados. En la mayoría de los países latinoamericanos no existen guías de manejo y cuando se elaboren deberán adaptarse a las condiciones de la población de cada región. En el presente artículo presentamos una revisión del manejo de la alergia alimentaria a la leche y al huevo útil para el personal de salud de todos los niveles, así como algunas consideraciones de los factores presentes en los países latinoamericanos.Palabras clave: alergia e inmunología, hipersensibilidad al huevo, hipersensibilidad a la leche, alimentos, anafilaxia, dieta, desensibilización inmunológica, inmunoterapia, tolerancia. doi: http://dx.doi.org/10.7705/biomedica.v34i1.1677 Milk and egg allergy: Diagnosis, management and implications for Latin AmericaSensitization to food allergens, as well as the development of food allergies, is increasing worldwide, and cow's milk and hen's eggs are the main implicated foods. In most Latin American countries there are no management guidelines on the aforementioned topics; at their creation, such guidelines should be adapted to the conditions of the population in each region. This paper presents a review of the management of food allergy to milk and eggs useful for health personnel at all levels and some considerations of the factors found in Latin American developing countries.Keywords: Allergy and immunology, egg hypersensitivity, milk hypersensitivity, food, anaphylaxis, diet; desensitization, immunologic; immunotherapy, permissiveness. doi: http://dx.doi.org/10. 7705/biomedica.v34i1.1677 Las reacciones adversas a los alimentos se producen por una gran variedad de mecanismos que incluyen el sistema inmunitario, los procesos enzimáticos, las reacciones fisiológicas y los componentes psicológicos (1). Cuando se demuestra un mecanismo inmune, se le denomina alergia a alimentos, y si se encuentran niveles elevados de inmunoglobulina E (IgE) específica para alérgenos de alimentos con relevancia clínica, se habla de alergia alimentaria mediada por IgE (2). Igualmente, se pueden presentar reacciones alérgicas a alimentos mediadas por mecanismos celulares y alergias alimentarias mixtas, en las cuales participan los dos mecanismos anteriores.Los alimentos implicados y la frecuencia de las reacciones dependen de los hábitos y costumbres alimentarias en los distintos países, al igual que de los parámetros metodológicos utilizados en los diferentes estudios. Se estima que la prevalencia de reacciones adversas a alimentos es de entre 13 y 43 %, según informes de los padres de niños preescolares (3,4); sin embargo, solo una parte de las reacciones reportadas en dichos informes se deben realmente a un alimento; en un estudio en el que 28 % de los pacientes había

show abstract

Allergenic activity of heated and ovomucoid-depleted egg white

Cited by 258 publications

References 12 publications

Potential, pitfalls, and prospects of food allergy diagnostics with recombinant allergens or synthetic sequential epitopes

Potential, pitfalls, and prospects of food allergy diagnostics with recombinant allergens or synthetic sequential epitopes

Functional Proteins and Peptides of Hen’s Egg Origin

Alergia a la leche y al huevo: diagnóstico, manejo e implicaciones en América Latina

Contact Info

Product

Resources

About