Egg white proteins as inhalant allergens associated with baker's asthma

Escudero, Carmelo; Quirce, Santiago; Fernández‐Nieto, Mar; Miguel, Jaime de; Cuesta, J; Sastre, Joaquı́n

doi:10.1034/j.1398-9995.2003.00201.x

Cited by 55 publications

(35 citation statements)

References 27 publications

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“…Egg-allergic individuals sensitized to lysozyme may therefore react when exposed to such products [30,31]. Moreover, being widely used in the food and pharmaceutical industry, lysozyme is also considered an important occupational allergen, causing asthma via the inhalation route [32,33]. …”

Section: Discussionmentioning

confidence: 99%

Affinity Purification of Egg-White Allergens for Improved Component-Resolved Diagnostics

Everberg¹,

Brostedt²,

Öman³

et al. 2010

Int Arch Allergy Immunol

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Background: Egg is a common cause of food-allergic reactions, especially among young children. Some egg-allergic patients do, however, tolerate heated egg products and component-resolved diagnostics (CRD) may facilitate prediction of different disease manifestations. Commercially available preparations of the egg-white allergens, ovomucoid, ovalbumin, conalbumin and lysozyme, have been reported to contain impurities which interfere with accurate CRD. Methods: Commercial preparations of the 4 egg-white allergens were characterized using allergen-specific monoclonal chimeric human/mouse IgE antibodies in experimental ImmunoCAP® tests. Further purification of commercial ovomucoid, ovalbumin and conalbumin preparations was performed by chromatography based on affinity to monoclonal antibodies. Purity was monitored by size exclusion chromatography, SDS-PAGE, Western blotting and experimental ImmunoCAP tests using allergen-specific chimeric IgE antibodies. IgE reactivity to the highly purified egg components was analyzed in 83 samples from egg white-sensitized individuals. Results: Preparations of commercially available ovomucoid, ovalbumin and conalbumin were found to contain other egg allergens which were removed by chromatographic purification. No impurities were detected in the commercial lysozyme preparation. Previously unknown complexes between the target allergens and contaminating allergens were detected and removed by affinity chromatography. IgE reactivity to ovalbumin was most common in the analyzed samples (87%), followed by ovomucoid (72%), conalbumin (69%) and lysozyme (58%). Conclusions: In this study we demonstrate the advantage of using monoclonal antibodies for purification, and monoclonal chimeric IgE antibodies for characterization, of egg allergens intended for CRD. Our study also established that ovalbumin, ovomucoid, conalbumin and lysozyme are all major allergens.

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Section: Discussionmentioning

confidence: 99%

Affinity Purification of Egg-White Allergens for Improved Component-Resolved Diagnostics

Everberg¹,

Brostedt²,

Öman³

et al. 2010

Int Arch Allergy Immunol

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“…Ingredients, the product in progress, and the fi nished product are covered or put into a case, shielding them from potential airborne contamination. The airborne particle in a bakery site is a signifi cant issue even for the operator as they can cause outbreaks of occupational asthma and allergy [16] ; therefore, measures to control airborne particle is benefi cial to both allergen management and improvement of occupational environment.…”

Section: Planning For Allergen Managementmentioning

confidence: 99%

Manufacturing a Biscuit that does not use Milk, Eggs, or Soybeans

Shoji

Obata

2010

Allergen Management in the Food Industry

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“…Occupational allergens are generally categorized as either high or low molecular weight allergens. Examples of high molecular weight occupational allergens include proteases used in the detergent industry, laboratory animal allergens, and ovalbumin (OVA) exposure in egg processing facilities (7)(8)(9). Low molecular weight allergens are generally reactive chemicals that act as haptens.…”

Section: What Is Occupational Asthma?mentioning

confidence: 99%

“…OVA was chosen because of the extensive literature in animal models using OVA as the prototype protein allergen. OVA is also known to cause occupational asthma (7)(8)(9). The low molecular weight allergen TMA is an organic acid anhydride that is used in the paints and plastics industry and is a known cause of occupational asthma in humans (11).…”

Section: Experimental Design Considerationsmentioning

confidence: 99%

Mechanisms of occupational asthma: Not all allergens are equal

Regal

Greene

Regal

2007

Environ Health Prev Med

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Asthma is a heterogeneous lung disorder characterized by airway obstruction, inflammation and eosinophil infiltration into the lung. Both genetics and environmental factors influence the expression of asthma, and not all asthma is the result of a specific immune response to allergen. Numerous asthma phenotypes have been described, including occupational asthma, and therapeutic strategies for asthma control are similar regardless of phenotype. We hypothesized that mechanistic pathways leading to asthma symptoms in the effector phase of the disorder differ with the inciting allergen. Since route of allergen exposure can influence mechanistic pathways, mice were sensitized by identical routes with a high molecular weight occupational allergen ovalbumin and a low molecular weight occupational allergen trimellitic anhydride (TMA). Different statistical methods with varying selection criteria resulted in identification of similar candidate genes. Array data are intended to provide candidate genes for hypothesis generation and further experimentation. Continued studies focused on genes showing minimal changes in the TMA-induced model but with clear up-regulation in the ovalbumin model. Two of these genes, arginase 1 and eotaxin 1 are the focus of continuing investigations in mouse models of asthma regarding differences in mechanistic pathways depending on the allergen. Microarray data from the ovalbumin and TMA model of asthma were also compared to previous data using Aspergillus as allergen to identify putative asthma 'signature genes', i.e. genes up-regulated with all 3 allergens. Array studies provide candidate genes to identify common mechanistic pathways in the effector phase, as well as mechanistic pathways unique to individual allergens.

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Egg white proteins as inhalant allergens associated with baker's asthma

Abstract: These bakery workers had developed IgE-mediated occupational asthma to hen's egg white proteins.

Cited by 55 publications

References 27 publications

Affinity Purification of Egg-White Allergens for Improved Component-Resolved Diagnostics

Affinity Purification of Egg-White Allergens for Improved Component-Resolved Diagnostics

Manufacturing a Biscuit that does not use Milk, Eggs, or Soybeans

Mechanisms of occupational asthma: Not all allergens are equal

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