Immunomodulatory Effects of Heated Ovomucoid-Depleted Egg White in a BALB/c Mouse Model of Egg Allergy

2011 ◽  
Vol 59 (24) ◽  
pp. 13195-13202 ◽  
Author(s):  
Rodrigo Jiménez-Saiz ◽  
Prithy Rupa ◽  
Yoshinori Mine
Keyword(s):  
Mouse Model ◽  
Egg White ◽  
Egg Allergy ◽  
Immunomodulatory Effects

Immunomodulatory Effects of Egg White Enzymatic Hydrolysates Containing Immunodominant Epitopes in a BALB/c Mouse Model of Egg Allergy

2009 ◽  
Vol 57 (6) ◽  
pp. 2241-2248 ◽  
Author(s):  
Marie Yang ◽  
Chengbo Yang ◽  
Françoise Nau ◽  
Maryvonne Pasco ◽  
Lekh R. Juneja ◽  
...  
Keyword(s):  
Mouse Model ◽  
Egg White ◽  
Egg Allergy ◽  
Immunomodulatory Effects ◽  
Enzymatic Hydrolysates ◽  
Immunodominant Epitopes

scholarly journals Intravenous Administration of Human Amniotic Mesenchymal Stem Cells in the Subacute Phase of Cerebral Infarction in a Mouse Model Ameliorates Neurological Disturbance by Suppressing Blood Brain Barrier Disruption and Apoptosis via Immunomodulation

2021 ◽  
Vol 30 ◽  
pp. 096368972110241
Author(s):  
Yasunori Yoshida ◽  
Toshinori Takagi ◽  
Yoji Kuramoto ◽  
Kotaro Tatebayashi ◽  
Manabu Shirakawa ◽  
...  
Keyword(s):  
Stem Cells ◽  
Mesenchymal Stem Cells ◽  
Mouse Model ◽  
Cerebral Infarction ◽  
Blood Brain Barrier ◽  
Brain Infarction ◽  
Brain Barrier ◽  
Neurological Deficits ◽  
Immunomodulatory Effects ◽  
Amniotic Mesenchymal Stem Cells

Neuro-inflammation plays a key role in the pathophysiology of brain infarction. Cell therapy offers a novel therapeutic option due to its effect on immunomodulatory effects. Amniotic stem cells, in particular, show promise owing to their low immunogenicity, tumorigenicity, and easy availability from amniotic membranes discarded following birth. We have successfully isolated and expanded human amniotic mesenchymal stem cells (hAMSCs). Herein, we evaluated the therapeutic effect of hAMSCs on neurological deficits after brain infarction as well as their immunomodulatory effects in a mouse model in order to understand their mechanisms of action. One day after permanent occlusion of the middle cerebral artery (MCAO), hAMSCs were intravenously administered. RT-qPCR for TNFα, iNOS, MMP2, and MMP9, immunofluorescence staining for iNOS and CD11b/c, and a TUNEL assay were performed 8 days following MCAO. An Evans Blue assay and behavioral tests were performed 2 days and several months following MCAO, respectively. The results suggest that the neurological deficits caused by cerebral infarction are improved in dose-dependent manner by the administration of hAMSCs. The mechanism appears to be through a reduction in disruption of the blood brain barrier and apoptosis in the peri-infarct region through the suppression of pro-inflammatory cytokines and the M2-to-M1 phenotype shift.

Neuroprotective and immunomodulatory effects of raloxifene in the myenteric plexus of a mouse model of Parkinson's disease

2016 ◽  
Vol 48 ◽  
pp. 61-71 ◽  
Author(s):  
Andrée-Anne Poirier ◽  
Mélissa Côté ◽  
Mélanie Bourque ◽  
Marc Morissette ◽  
Thérèse Di Paolo ◽  
...  
Keyword(s):  
Parkinson’S Disease ◽  
Parkinson's Disease ◽  
Mouse Model ◽  
Myenteric Plexus ◽  
Immunomodulatory Effects

scholarly journals Egg Allergy in infancy

1970 ◽  
Vol 9 (1) ◽  
pp. 28-30
Author(s):  
R Shrestha ◽  
D Shrestha ◽  
R Poudyal ◽  
N Mishra
Keyword(s):  
Risk Factor ◽  
Contact Dermatitis ◽  
Family History ◽  
Positive Family History ◽  
Egg White ◽  
Oral Exposure ◽  
Allergic Reactions ◽  
Egg Allergy ◽  
History Of

Egg allergies are one of the most common allergies of childhood and the reactions may vary from mild to severe. A family history of egg allergy or atopy is a risk factor for egg allergy. Most food-induced allergic reactions occur on first known oral exposure, especially in the case of eggs and peanuts. We report a case of nine months old infant who developed egg allery (contact dermatitis) after contact with egg white, with a positive family history of atopy and egg allergy. Keywords Egg allergy; contact dermatitis; infancy. DOI: http://dx.doi.org/10.3126/njdvl.v9i1.5766 NJDVL 2010; 9(1): 28-30

scholarly journals Component resolved diagnosis of egg yolk is an indispensable part of egg allergy

2021 ◽  
Vol 49 (2) ◽  
pp. 6-14
Author(s):  
Huang Lunhui ◽  
Shao Yanhong ◽  
Li Shaoshen ◽  
Bao Huijing ◽  
Liu Yunde ◽  
...  
Keyword(s):  
Operating Characteristic ◽  
Egg Yolk ◽  
Specific Ige ◽  
Diagnostic Value ◽  
Egg White ◽  
Enzyme Linked Immunosorbent Assay ◽  
Egg Allergy ◽  
Component Resolved Diagnosis ◽  
Allergen Components

Introduction and objectives: It was urgent to explain the role of egg yolk allergen sensitization to the egg allergic population and we would evaluate the diagnostic value of allergen components in whole eggs, including egg white and egg yolk.Materials and methods: Firstly, we collected 99 positive and 21 negative sera against egg allergy. Then we used modified enzyme linked immunosorbent assay (ELISA) to survey specific IgE (sIgE) to all-proven and single component in eggs, Ovomucoid (Gal d 1), Ovalbumin (Gal d 2), Ovotransferrin (Gal d 3), Lysozyme C (Gal d 4), Serum Albumin (Gal d 5), and YGP42(Gal d 6) in allergic and non-allergic populations. Last but not least, we studied the sIgE reactivities to egg allergen components by receiver operating characteristic (ROC) analysis.Results: Among egg-allergic individuals, nearly 10% were sensitized to five of six egg allergen components, and the cross-reaction frequency between two egg yolk allergens with Gal d 1 was about 30% in the groups diagnosed with egg allergy or non-allergy. The best component-combination diagnosis in egg allergy of Gal d 1+ Gal d 6 demonstrated the largest area under curve (AUC) of 0.994.Conclusions: Our results suggested that there were individual differences in allergenicity of different egg allergen components, especially in the samples negative to egg allergy diagnosed but sensitive to egg yolk components. It was indicated that component resolved diagnosis of egg yolk improved the value for egg allergy management indispensably.

scholarly journals Pembuatan Meringue Pavlova Mengunakan Air Rendaman Kacang Chickpeas Sebagai Pengganti Putih Telur

2018 ◽  
Vol 5 (1) ◽  
pp. 11-21
Author(s):  
Chairul Salim ◽  
Vienna Artina Sembiring ◽  
Yonathan Raditya
Keyword(s):  
Protein Content ◽  
Research Method ◽  
Egg White ◽  
Egg Allergy ◽  
Nutritional Content ◽  
Main Ingredient ◽  
Sponge Cake ◽  
Vegetable Products ◽  
Processed Products ◽  
Fruit Purée

Abstrak Meringue adalah campuran dasar putih telur yang dikocok bersama gula hingga mengembang. Teksturnya yang creamy membuatnya menjadi favorit bagi terciptanya beberapa produk pastry lainnya seperti pavlova, mousse, baked alaska, macaron, souffle, dacquoise dan bahkan sponge cake. Pavlova adalah makanan penutup yang terbuat dari meringue lalu diisi dengan pastry cream dan dihias dengan menggunakan stroberi dan atau kiwi dan markisa pure. Meski menggunakan putih telur, sebenarnya masih ada sekelompok orang yang belum bisa menikmati produk meringue dan olahan yang lezat. Beberapa dari orang-orang yang alergi terhadap telur atau yang mengadopsi gaya hidup vegan. Alergi telur biasanya disebabkan oleh kandungan protein telur yang terkandung dalam albumin. Chickpea memiliki kandungan gizi yang unik dibandingkan dengan kacang polong dan produk nabati lainnya, dalam buncis mengandung protein dengan proporsi lebih tinggi sekitar 17% -30%. Kandungan protein lain yang juga ditemukan pada buncis adalah albumin dan globulin. Dalam penelitian ini metode yang digunakan adalah metode penelitian eksperimental. Dalam penelitian eksperimental ini, perancangan eksperimental yang dilakukan adalah pemanfaatan kacang tanah kacang tanah sebagai pengganti putih telur dalam pembuatan meringue pavlova. Perlakuan yang diberikan hanya satu yaitu 100% pengganti putih telur dengan kacang kacang kacang 100% sebagai bahan utama pembuatan pavlova meringue. Meringue pavlova yang terbuat dari 100% buncis memiliki kualitas yang bersaing dengan meringue pavlova yang terbuat dari 100% putih telur dan bisa diterima dengan baik oleh konsumen. Keywords: Meringue, Chickpeas, Pavlova Abstract Meringue is a basic mixture of egg whites whipped together with sugar until fluffy. Creamy texture makes it a favorite for creation into several other pastry products like pavlova, mousse, baked alaska, macaron, souffle, dacquoise and even sponge cake. Pavlova is a dessert made from meringue then filled with pastry cream and decorated using strawberries and or kiwi and passion fruit purée. Although using egg whites, in fact there are still a group of people who have not been able to enjoy the delicious meringue and processed products. Some of these people who are allergic to eggs or who are adopting a vegan lifestyle. Egg allergy is commonly caused by the protein content of eggs contained in albumin. Chickpeas has a unique nutritional content compared with other legumes and vegetable products, in chickpeas contained protein with a higher proportion of about 17% -30%. Other protein content also found in chickpeas is albumin and globulin. In this research the method used is experimental research method. In this experimental study the experimental design carried out was the utilization of chickpeas peanut water in lieu of egg white in the manufacture of meringue pavlova. The treatment provided is only one that is 100% egg white replacement with 100% water chickpeas peanuts as the main ingredient of making meringue pavlova.Meringue pavlova which made from 100% chickpeas water have a quality that compete with meringue pavlova which made from 100% egg white and can be accepted well by consumer.

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