New Allergens from Hen’s Egg White and Egg Yolk
Walsh B.J.a · Barnett D.b · Burley R.W.b · Elliott C.a · Hill D.J.c · Howden M.E.H.d
In vitro Study of Ovomucin, Apovitellenin I and VI, and Phosvitin
aSchool of Chemistry, Macquarie University, N.S.W.; bCSIRO Division of Food Research, North Ryde, N.S.W.; cRoyal Children’s Hospital, Parkville, Vic.; dDivision of Biological and Health Sciences, Deakin University, Geelong, Vic., Australia
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Three hen egg yolk proteins, apovitellenins I and VI and phosvitin, and one egg white protein, ovomucin, were purified and tested for their ability to bind IgE in the sera of patients hypersensitive to egg. All of the proteins bound IgE from the sera of egg-allergic individuals in the radioallergosorbent test, and they also inhibited binding of IgE to the parent fractions – either egg yolk (apovitellenins I and VI and phosvitin) or egg white (ovomucin). It appears that apovitellenins I and VI are major allergens for some of the individuals tested. This is the first report of the in vitro allergenicity of these proteins.
© 1987 S. Karger AG, Basel
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