9 Cross-Reactivities
 

Cross-Reacting Allergens to	Subjects / Methods	References
Egg White egg yolk, chicken serum, chicken meat	egg allergic patients (quantitative immunoelectrophoresis)	Langeland 1983c
Egg White egg yolk	6 egg allergic patients (RAST inhibition)	Anet et al. 1985
Ovalbumin ovomucoid, ovotransferrin, lysozyme	6 egg allergic patients (RAST inhibition)	Walsh et al. 1987
Ovalbumin apovitellenin I (egg yolk)	4 egg allergic patients (RAST inhibition)	Walsh et al. 1987
Lysozyme alpha-lactalbumin (cow's milk)	6 egg allergic patients (RAST inhibition)	Walsh et al. 1987

10 Stability of Egg White Allergens
 

Treatment	Effects	References
Egg White hard-boiled (100°C, 20 min) soft-boiled (100°C, 3 min)	some antigenicity retained, ovalbumin and ovomucoid were detectable (RIEP)	Hoffmann 1983
Egg White diluted and heated (90°C, 10 min)	significantly decreased RAST for 50% of 16 egg allergic patients	Anet et al. 1985
Egg White 9 household cleaning solutions and 5 chemical detergents mixed with egg white allergen extract, incubation for 20 min at RT	Soft soap and sodium lauryl sulphate reduced IgE- binding to allergens; none of the detergents totally destroyed the allergenic activities, even in concentrations up to 10 times of recommended (CIE, CRIE, serum pool of  >5 patients)	Dybendal et al. 1990
Dried Whole Egg (1) heat (120°C, 40 min) (2) succinic anhydride, sodium hydroxide and heat	(1) no significant decrease in antigenicity (2) decreased antigenicity (1/1000) (ELISA/RAST inhibition, PCA)	Hisatomi et al. 1991
Egg White (1) heat (90°C, 60 min) (2) ovomucoid-depletion of heated egg white	(1) 55% negative challenge in patients with positive challenge to freeze-dried egg white  (2) 94% negative challenge in patients with positive challenge to heated egg white (DBPCFC)	Urisu et al. 1997
Egg White boiling (for 5 or 60 min)	Specific IgE, IgG1 and IgG antibody responses in ovalbumin- sensitized mice suppressed by raw egg white, not suppressed by boiled egg white fed prior to sensitization; mice spleen cell proliferation and secretion of Th2 cytokines IL-4 and IL-5 by stimulation with ovalbumin suppressed by feeding raw egg white, but not by boiled egg white	Peng et al. 1998
Pork Meat Pastes containing 2% dry egg white powder (1) raw pastes (2) pasteurized (70°C, 2 h) (3) sterilized (115°C, 90 min)	Detection of egg white allergens by patients' sera in (1) and (2), but not in sterilized paste (3) (EAST: 3 patients, IEF-PAGE immunoblot: 2 patients)	Leduc et al. 1999
of ovalbumin, ovomucoid

11 Allergen Sources
 

Reported Adverse Reactions	References
Food egg in hamburger roll (1) egg in meatballs containing 0.14% and 0.16% ovalbumin, in pasta containing 0.003-0.013% ovalbumin (2) lysozyme: unlabeled additive in cheese preparation (3)	(1) Sampson et al. 1992 (2) Malmheden Yman et al. 1994 (3) Fremont et al. 1997
Vaccines egg white: influenza virus vaccine (1, 4) egg white: influenza A/New Jersey/76 virus vaccines (2) ovalbumin / egg white: measles vaccine (3, 6) egg white: measles-mumps-rubella vaccine (5, 7)	(1) Davies & Pepys 1976 (2) Bell et al. 1977 (3) Herman et al. 1983 (4) Yamane et al. 1988 (5) Levine & Lavi 1991 (6) Aickin et al. 1994 (7) Levy et al. 1994
Other Pharmaceuticals lysozyme / egg white: vaginal suppository (1)	(1) Pichler & Campi 1993

 

Allergens in Food Products	Content / Products	References
Fat Substitutes 13 (16) egg and/or cow's milk allergic patients	Allergenicity of microparticulated egg and cow's milk proteins in fat substitues (Simplesse, Beta IL): No alteration of allergenic potencies in SDS-PAGE immunoblot	(1) Sampson & Cooke 1990 (2) Sampson & Cooke 1992
Ovomucoid in Egg Yolk Determination by ELISA and immunoblot	Heat-coagulated egg yolk  (boiled egg, 15 min):  Ovomucoid  4.8 +/- 0.8 µg/g, content increased up to 78.8 +/- 31.3 µg/g after standing of boiled egg for 120 min; not detectable in raw egg yolk	Sakai et al. 1998
Egg White Preparations 2 egg white allergic patients (IEF-PAGE immunoblot)	IgE-binding proteins in pasteurized egg white powder, frozen and pasteurized egg white, liquid pasteurized egg white and pork meat pastes containing 2% dry powder	Leduc et al. 1999

 

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