7 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
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
of ovalbumin, ovomucoid

 

8 Allergen Sources
 

Allergen Source	References
Food  egg in hamburger roll (1)  egg in meatballs, pasta (2)  lysozyme: unlabeled additive in cheese preparation (3)	(1) Sampson et al. 1992  (2) 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

 

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