Internet Symposium on Food Allergens 1(1):13-33 (1999)

Allergen Data Collection:
Hen's Egg White  (Gallus domesticus)
refer to latest update

Hen's egg white is a major cause of type I allergic reactions in man, particularly in children. Its universal application as a nutrient and food additive has caused several cases of anaphylactic reactions due to incidental ingestion. The present data collection provides an overview of prevalence data, symptoms and common sources of hidden egg white allergens in tabular form. Estimations of total frequency vary considerably with patient cohorts (case history, countries of origin) and diagnostic criteria. Detailed information about molecular biological and allergenic features of the well-characterized four major egg white allergens (ovomucoid Gal d 1, ovalbumin Gal d 2, ovotransferrin Gal d 3 and lysozyme Gal d 4) are given. Studies of  B-cell and T-cell epitopes as well as immunoglobulin and cytokine production are summarized. This review considers mostly the available data involving human serum antibodies and human lymphocytes. Knowledge of egg white allergens is important for developing improved diagnostic capabilities and future perspectives on immunotherapy.
1 Prevalence of Egg White Allergy
2 Symptoms of Egg White Allergy
3 Composition of Hen's Egg White
4 Allergens of Hen's Egg White
4.1 Sensitization to Egg White Allergens
4.2 Properties of Ovomucoid
4.2.1 Molecular Biological Properties 
4.2.2 Allergenic Properties 
4.3 Properties of Ovalbumin
4.3.1 Molecular Biological Properties 
4.3.2 Allergenic Properties 
4.4 Properties of Ovotransferrin 
4.4.1 Molecular Biological Properties 
4.4.2 Allergenic Properties
4.5 Properties of Lysozyme
4.5.1 Molecular Biological Properties 
4.5.2 Allergenic Properties 
5 Isolation & Preparation
6 Cross-Reactivities
7 Stability of Egg White Allergens
8 Allergen Sources
9 References

copyright © 1999 by matthias besler - Food Allergens ONLINE PUBLISHER