Ovomucoid Specific Immunoglobulin E as a Predictor of Tolerance to Cooked Egg

Bartnikas, Lisa M.; Sheehan, William J.; Tuttle, Katherine L.; Petty, Carter R.; Schneider, Lynda C.; Phipatanakul, Wanda

doi:10.2500/ar.2015.6.0135

Cited by 10 publications

(8 citation statements)

References 37 publications

(67 reference statements)

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“…In agreement with studies reporting higher IgE-sensitization to EW and Gal d 1 or Gal d 2 in patients allergic to heated eggs, 10,15,30 F I G U R E 2 Variations of SPT wheal diameters in the cohort of egg-allergic children as a function of thermal treatment of egg fractions. A, Individual variations with pasteurization and hard-boiling presented by fraction (n = 54, except for hard-boiling of egg yolk: n = 39), full line corresponding to no change and dotted lines corresponding to a 5-mm increase or decrease are drawn on each graph.…”

Section: Discussionsupporting

confidence: 89%

“…In agreement with studies reporting higher IgE‐sensitization to EW and Gal d 1 or Gal d 2 in patients allergic to heated eggs, IgE‐sensitization significantly differed between HB‐classes for EW, Gal d 1, Gal d 2 but also for EY, Gal d 3, and RBP showing that other proteins from EW and EY could be involved. Four patterns of sensitization were evidenced but should be further established on a larger cohort, notably the two less frequent patterns, to better study their occurrence and relation with the effect of thermal treatments or tolerance of baked eggs.…”

Section: Discussionmentioning

confidence: 99%

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Relative reactivity to egg white and yolk or change upon heating as markers for baked egg tolerance

Brossard

Rancé

Drouet

et al. 2019

Pediatric Allergy Immunology

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Background Hen's egg food allergy is frequent in childhood and phenotypically heterogeneous. Some children can tolerate extensively heated egg. We investigated whether individual relative responses could differentiate children who tolerate baked egg. Methods Reactivities to raw, pasteurized or hard‐boiled egg (E), egg white (EW), and egg yolk (EY) fractions were tested by skin prick test (SPT) in 54 egg‐allergic children. IgE‐sensitization to EW and EY was determined by ImmunoCAP and IgE‐binding to EW and 8 EW proteins and to EY and 4 EY sub‐fractions by ELISA. Population heterogeneity was assessed by hierarchical ascending classification upon individual variations of reactivity and links between classifications and clinical features by analyzing the contingency tables. Results All children had positive SPT to raw E and raw EW and 72% to raw EY. Heating decreased SPT‐reactivity for some children, pasteurization being less effective than hard‐boiling. Children were classed into three classes from relative SPT‐reactivity to raw fractions, two from variations of SPT‐reactivity with each thermal processing or EW/EY ratio of sensitization, and four from their sensitization pattern. Classifications according to heating were found independent of each other. SPT variations with hard‐boiling, IgE‐sensitization (ratio or pattern) were linked to allowance by the physicians of egg in baked products. Conclusions Egg‐allergic children were often both sensitized to EY and EW, and heterogeneous patterns of relative responses were evidenced. Irrespective of age and level of sensitization, a low EW/EY ratio or SPT getting null with hard‐boiling was found in children allowed to eat baked egg.

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Section: Discussionsupporting

confidence: 89%

Section: Discussionmentioning

confidence: 99%

Relative reactivity to egg white and yolk or change upon heating as markers for baked egg tolerance

Brossard

Rancé

Drouet

et al. 2019

Pediatric Allergy Immunology

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“…Although the ovomucoid sIgE level may be helpful in predicting cooked egg challenge outcomes, some studies did not support a role for ovomucoid sIgE replacing egg white sIgE testing in the evaluation of egg allergies [35].…”

Section: Hen Eggsmentioning

confidence: 99%

Component-Resolved Diagnosis in Food Allergies

Calamelli¹,

Liotti²,

Beghetti

et al. 2019

Medicina

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Component-resolved diagnostics (CRD) in food allergies is an approach utilized to characterize the molecular components of each allergen involved in a specific IgE (sIgE)-mediated response. In the clinical practice, CRD can improve diagnostic accuracy and assist the physician in many aspects of the allergy work-up. CRD allows for discriminatory co-sensitization versus cross-sensitization phenomena and can be useful to stratify the clinical risk associated with a specific sensitization pattern, in addition to the oral food challenge (OFC). Despite this, there are still some unmet needs, such as the risk of over-prescribing unnecessary elimination diets and adrenaline auto-injectors. Moreover, up until now, none of the identified sIgE cutoff have shown a specificity and sensitivity profile as accurate as the OFC, which is the gold standard in diagnosing food allergies. In light of this, the aim of this review is to summarize the most relevant concepts in the field of CRD in food allergy and to provide a practical approach useful in clinical practice.

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“…Yumurta beyazı yirmiden fazla glikoprotein içermektedir, bunlardan ovalbumin en fazla bulunan, ovomukoid ise en alerjik yapıya sahip olandır (3). Tavuk embriyo fibroblast kültüründe üretilen aşılar kızamık-kızamıkçık-kabakulak (KKK), sarı humma ve influenza aşılarıdır.…”

Section: Introductionunclassified

Is skin prik test necessary before measles-mumps-rubella vaccination in children with egg allergy? How safe is the vaccine?

Çöğürlü¹,

Şimşek²

2019

Kocaeli Med J

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GİRİŞ ve AMAÇ:Kızamık-Kızamıkçık-Kabakulak aşısında bulunan kızamık virüsü civciv embriyo hücrelerinde üretilmektedir ve yardımcı madde olarak jelatin içermektedir. Jelatin veya yumurta alerjisi olan kişilerde KKK aşısı uygulaması, sağlık personeli ve ailelerde kaygı oluşturmaktadır. Çalışmamızda, yumurta alerjisi olan hastalarda Kızamık-Kızamıkçık-Kabakulak aşılamasının güvenli olup olmadığının ve aşı öncesi test yapılmasının gerekliliğinin belirlenmesi planlandı. YÖNTEM ve GEREÇLER: Çalışma 2016-2018 yılları arasında prospektif olarak dizayn edildi. Kocaeli Üniversitesi Tıp Fakültesi Çocuk İmmünoloji ve Alerji polikliniğinde izlenen immunglobulin E (IgE) aracılı yumurta alerjisi tanılı hastalara, Kızamık-Kızamıkçık-Kabakulak aşısı öncesi ticari yumurta beyazı ve sarısı ile prik, taze (çiğ) yumurta ile prik, jelatin ve Kızamık-Kızamıkçık-Kabakulak aşısı ile prik, 1/100 sulandırılmış aşı ile intradermal deri testleri yapılması, yumurta spesifik IgE çalışılması planlandı BULGULAR: IgE aracılı yumurta alerjisi olup Kızamık-Kızamıkçık-Kabakulak aşısı yapılacak 62 hasta çalışmaya alındı. Hastaların median yaşı 12 ay (9-24 ay) olup %28'i (n= 17)'i kızdı. Hastaların 49 (%79)'u atopik dermatit, 8 (%12)'i ürtiker, 2 (%3,2)'si anafilaksi ve 2 (%3,2)'si atopik dermatit ve ürtiker birlikteliğiyle takip ediliyordu. Bir (%1,6) hastada klinik şikayet olmadan spesifik IgE ve cilt testi pozitifliği mevcuttu. Hastaların tümünde jelatin ile yapılan prik testler, aşı ile yapılan prik ve intradermal testler negatif saptandı. Tüm hastalara aşı tam doz uygulanarak hastalar 1 saat gözlem altında tutuldu. Yumurta ilişkili ürtikeri olan, ilk Kızamık-Kızamıkçık-Kabakulak aşısından sonra maküler döküntüsü olan bir hastada aşı uygulandıktan 30 dakika sonra aynı şekilde hafif maküler döküntü gelişti, tedavisiz geriledi. Diğer 61 hastada reaksiyon görülmedi. Reaksiyon oranı %1,6 (1/62) doz olarak bulundu. TARTIŞMA ve SONUÇ: Bulgularımız yumurta alerjisi olan hastalarda KKK aşısı öncesi test yapılmasının gerekli olmadığını ve aşının güvenle uygulanabileceğini düşündürmektedir. Anahtar Kelimeler: yumurta alerjisi, kızamık kızamıkçık kabakulak aşısı, deri prik test, intradermal test ABSTRACT INTRODUCTION:Measles virus is produced in chick embryo cells. The administration of measles-rubella-mumps vaccine creates unnecessary anxiety in children with egg allergy by the families and healthcare personnel. The aim of this study to determine whether it is safe to vaccinate measles-rubella-mumps in patients with egg allergy and whether pre-vaccination testing is necessary. METHODS:The study was prospectively designed between 2016-2018. We administered measles-rubella-mumps vaccine to patients with egg allergy at Kocaeli University Medical Faculty Pediatric Allergy and Immunology Department. Before vaccination, prick with commercial egg white and yellow, prick with fresh (raw) food, prick with gelatin and measles-rubella-mumps vaccine, intradermal skin test with 1/100 diluted vaccine and measure of egg white and yellow specific immunglobuline E (IgE) wer...

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Ovomucoid Specific Immunoglobulin E as a Predictor of Tolerance to Cooked Egg

Cited by 10 publications

References 37 publications

Relative reactivity to egg white and yolk or change upon heating as markers for baked egg tolerance

Relative reactivity to egg white and yolk or change upon heating as markers for baked egg tolerance

Component-Resolved Diagnosis in Food Allergies

Is skin prik test necessary before measles-mumps-rubella vaccination in children with egg allergy? How safe is the vaccine?

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