Gal d 6 Is the Second Allergen Characterized from Egg Yolk

Amo, Alvaro; Rodríguez-Pérez, Rosa; Blanco, J.; Villota, Julian; Juste, S.; Moneo, Ignacio; Caballero, María Luisa

doi:10.1021/jf101403h

Cited by 62 publications

(38 citation statements)

References 12 publications

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“…Both are heat-resistant and heat treatment does not affect their allergenicity [39,40]. The simulated gastric acid digestion completely eliminates the IgE reactivity of Gal d 6 [41]. The in silico digestion generated 5 fragments for Gal d 5 and 33 fragments for Gal d 6 (online suppl.…”

Section: Discussionmentioning

confidence: 99%

Associations between Milk and Egg Allergens and the HLA-DRB1/DQ Polymorphism: A Bioinformatics Approach

Димитров

Doytchinova²

2016

Int Arch Allergy Immunol

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Background: Little is known about the associations between human leukocyte antigens (HLAs) and food allergies. Our aim was to analyze the associations between the HLA class II polymorphism and food allergy using bioinformatics. Methods: A two-step algorithm was developed which mimics the food allergen processing in the human body. In the first step, the allergen is digested by pepsin, trypsin and chymotrypsin. In the second step, the digested fragments bind to the most frequent 12 HLA-DRB1 and 5 HLA-DQ alleles, and the binding affinities are predicted. Results: The algorithm was applied to 13 well-known milk and egg allergens. The predicted HLA binders were compared to known T-cell and IgE epitopes originating from the same allergens, and 77% of them were found to overlap. We found that the peptides generated from milk allergens bind to DRB1*01:01, DQ7 and DQ8 but not to DRB1*03:01, DRB1*04:04, DRB1*12:01 and DRB1*15:01. The peptides generated from egg allergens bind to DRB1*01:01, DQ4, DQ7 and DQ8 but not to DRB1*03:01, DRB1*04:04 and DRB1*12:01. They bind to all the DQs studied. The alleles that bind to allergen peptides could be considered as susceptible to the particular allergy and the nonbinding alleles as protective. Conclusions: The alleles DRB1*01:01, DQ7 and DQ8 are considered as susceptible to cow's milk allergy and DRB1*03:01, DRB1*04:04, DRB1*12:01 and DRB1*15:01 as protective. The alleles DRB1*01:01, DQ4, DQ7 and DQ8 are considered as susceptible to egg allergy and DRB1*03:01, DRB1*04:04 and DRB1*12:01 as protective. Protective DQs against egg allergy were not revealed in this study.

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Section: Discussionmentioning

confidence: 99%

Associations between Milk and Egg Allergens and the HLA-DRB1/DQ Polymorphism: A Bioinformatics Approach

Димитров

Doytchinova²

2016

Int Arch Allergy Immunol

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“…α-Livetin (Gal d 5) and YGP42 (Gal d 6) are allergens identified in egg yolk [7, 12]. In our study, a 30-kDa band was detected as a new hen’s egg yolk allergen.…”

Section: Discussionmentioning

confidence: 65%

“…Gal d 2–5 are heat labile, and Gal d 6 is heat resistant [7, 17]. In sera of patients with egg allergy, no significant difference was found in conformational and linear hen’s egg-specific IgE to linear epitopes [17-19].…”

Section: Discussionmentioning

confidence: 99%

“…Six are considered to be of most importance and are named Gallus domesticus 1–6 (Gal d 1–6). Ovomucoid (Gal d 1), ovalbumin (Gal d 2), ovotransferrin (Gal d 3), and lysozyme (Gal d 4) are found in egg white [5], and a serum albumin, known as α-livetin (Gal d 5), and YGP42 (Gal d 6) are found in egg yolk [6, 7]. The specific IgE levels to Gal d 1–4 are high when egg white is the causative food in patients with hen’s egg allergy, but it is often difficult to identify the allergen when the allergy is caused by egg yolk.…”

Section: Introductionmentioning

confidence: 99%

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Search for a Novel Allergen in Hen’s Egg Allergy Using an IgE Immunoblotting Assay

Sogawa

Takahashi

Shibata

et al. 2018

Int Arch Allergy Immunol

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Background: Food allergy is a serious health issue affecting roughly 4% of children, with a substantial effect on quality of life. Chicken egg allergy is frequently observed in infants. Therefore, some of them have to exclude hen’s eggs from their daily diet to avoid allergenic symptoms. Hen’s egg is composed of 2 soluble parts; one is egg white, which has been characterized as the major source of allergenicity, while the other is egg yolk, which is estimated as a miner source. Only 2 allergens from egg yolk, α-livetin (Gal d 5) and YGP42 (Gal d 6), have been described to date. Methods: Sera from 53 patients allergic to hen’s eggs and 2 patients allergic to sesame were obtained from the Department of Pediatrics, Chiba University Hospital. The study was performed using SDS-PAGE, IgE immunoblotting, and dot blotting. Results: Seven bands of egg yolk were detected by IgE immunoblotting. Out of these bands, a possible new allergen was further characterized by LC-MS/MS. The 33-kDa band was identified as yolk glycoprotein (YGP40) by LC-MS/MS. A total of 21 of the 53 patients (47%) had YGP40 detected by dot blotting. Conclusions: We identified YGP40 as a new hen’s egg yolk allergen and detected 4 sites of YGP40 as linear epitopes.

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“…9 The two components of hen's egg, the egg white and the yolk have been independently implicated in allergic reactions and specific IgE antibodies against allergens in the each component can be detected in sensitized individuals. 10,11 In addition, allergy to chicken meat detected by skin prick test and the presence of specific IgE antibodies has been shown to exhibit significant cross reactivity with turkey, duck and goose meat. 12 This study retrospectively examines the radioallergosorbent test (RAST) results for the presence of specific IgE antibodies against hen's egg and chicken meat among patients attending allergy clinic at King Khalid University Hospital in Riyadh.…”

Section: Introductionmentioning

confidence: 99%

Screening for hen’s egg and chicken meat specific IgE antibodies in Saudi patients with allergic disorders

Shakoor¹,

Almogren²,

Mohammed³

et al. 2014

Afr H. Sci.

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Background: Allergy to hen's egg and meat contributes significantly to the manifestations of food allergy all over the world. Objectives: This study was performed to assess the presence of hen's egg and meat specific IgE antibodies among patients investigated for various allergic disorders. Methods. This is a retrospective study performed at King Khalid University Hosptial, Riyadh. Data from 421 patients with allergic disorders screened for food specific IgE antibodies between January 2009 and March 2011 were analyzed. Sixty (14.25%) patients including 42 males and 18 females with the mean age (sd) of 7.5 (7.4) years were found to have specific IgE antibodies against hen's egg and chicken meat. There were 56 (93.3%) children and 4 (6.7%) adult patients. Specific IgE antibodies were measured by radioallergosorbent test (RAST) using Pharmacia ImmunoCAP 250 analyzer. Results: Atopic dermatitis was the most common (55%) clinical condition. Out of the total 60 patients harboring hen's egg and chicken meat specific IgE antibodies high levels of egg white, yolk and chicken meat specific IgEs were detected in 58 (96.6%), 37 (61.6%) and 6 (10%) patients respectively. Both the egg white and yolk antibodies coexisted in 35 (58.3%) patients. Conclusion: Sensitization against hen's egg was higher compared to the chicken meat. Egg white sensitization higher than the egg yolk particularly in Saudi children with food related allergic disorders.

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Gal d 6 Is the Second Allergen Characterized from Egg Yolk

Cited by 62 publications

References 12 publications

Associations between Milk and Egg Allergens and the HLA-DRB1/DQ Polymorphism: A Bioinformatics Approach

Associations between Milk and Egg Allergens and the HLA-DRB1/DQ Polymorphism: A Bioinformatics Approach

Search for a Novel Allergen in Hen’s Egg Allergy Using an IgE Immunoblotting Assay

Screening for hen’s egg and chicken meat specific IgE antibodies in Saudi patients with allergic disorders

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