Dehydrated egg white: An allergen source for improving efficacy and safety in the diagnosis and treatment for egg allergy

2013 ◽  
Vol 24 (3) ◽  
pp. 263-269 ◽  
Author(s):  
Carmelo Escudero ◽  
Silvia Sánchez-García ◽  
Pablo Rodríguez del Río ◽  
Carlos Pastor-Vargas ◽  
Cristina García-Fernández ◽  
...  
Keyword(s):  
Egg White ◽  
Diagnosis And Treatment ◽  
Egg Allergy ◽  
Efficacy And Safety ◽  
Allergen Source

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.

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

Role Of Egg-white-specific Iga And Iga2 Levels In Egg Allergy: A Longitudinal Cohort Study

2012 ◽  
Vol 129 (2) ◽  
pp. AB21
Author(s):  
G.N. Konstantinou ◽  
A. Nowak-Węgrzyn ◽  
L. Bardina ◽  
S.H. Sicherer ◽  
H. Sampson
Keyword(s):  
Cohort Study ◽  
Egg White ◽  
Longitudinal Cohort Study ◽  
Egg Allergy ◽  
Longitudinal Cohort

Egg white specific IgE levels in serum as clinical reactivity predictors in the course of egg allergy follow-up

2009 ◽  
Vol 21 (4p1) ◽  
pp. 634-639 ◽  
Author(s):  
Elena Montesinos ◽  
Antonio Martorell ◽  
Rubén Félix ◽  
Juan Carlos Cerdá
Keyword(s):  
Specific Ige ◽  
Egg White ◽  
Egg Allergy

Utility of Gal d 1-Specific IgE Levels in Predicting Reactivity to Boiled Egg in Chinese Children

2021 ◽  
pp. 1-7
Author(s):  
Dan Ming ◽  
Rongxiu Zheng
Keyword(s):  
Specific Ige ◽  
Diagnostic Value ◽  
Egg White ◽  
Chinese Children ◽  
Egg Allergy ◽  
Clinical Sensitivity ◽  
Receiver Operating Characteristic Curves ◽  
Allergen Components ◽  
Quantitative Measurements ◽  
Food Challenges

<b><i>Background:</i></b> Many researchers have reported predicting the outcome of oral food challenges (OFCs) on the basis of specific IgE (sIgE) levels. However, the clinical usefulness of the determination of IgE antibodies to egg allergen components in Chinese children with suspected boiled egg allergy is not well studied. <b><i>Objective:</i></b> Our objective was to assess the diagnostic performance of sIgE to egg white and Gal d 1, 2, 3, and 5 based on the open challenge outcome for boiled egg. <b><i>Methods:</i></b> A total of 48 child patients with a suspect of boiled egg allergy were included. Serum egg white and Gal d 1, 2, 3, and 5 sIgE were measured by ImmunoCAP. Diagnostic value was assessed by area under the receiver operating characteristic curves (AUC). <b><i>Results:</i></b> Using the OFC results as the reference parameter, Gal d 1 sIgE had the highest AUC (0.84) compared with egg white (0.77) and other investigated components (ranging from 0.51 to 0.71). The clinical sensitivity and specificity for the sIgE to Gal d 1 at optimal cutoff (6.15 kU<sub>A</sub>/L) were 73.7% and 96.7%, respectively. Sensitization to Gal d 1 with a cutoff value of &#x3e;7.48 kU<sub>A</sub>/L indicated a 90% probability of positive challenge. <b><i>Conclusion:</i></b> Quantitative measurements of Gal d 1 sIgE antibodies using ImmunoCAP are useful in the management of boiled egg allergy in Chinese children.

scholarly journals Component-Resolved Diagnostic Study of Egg Allergy in Northern Chinese Children

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Jiayi Zhang ◽  
Yongming Shen ◽  
Junpu Li ◽  
Huiqiang Li ◽  
Ping Si
Keyword(s):  
Local Population ◽  
Clinical History ◽  
Specific Ige ◽  
Egg White ◽  
Diagnostic Study ◽  
Egg Allergy ◽  
Sige Level ◽  
Specific Igg4 ◽  
Specific Igg ◽  
Egg Components

Background. Egg component-specific IgE can be useful to evaluate and diagnose egg allergy, but their prevalence and clinical significance remain unclear in the local population. Previous studies have led to contradictory results regarding the value of specific IgG and specific IgG4 in sensitization. Objective. We aimed to determine the level of specific IgE, IgG, and IgG4 antibodies to the major egg allergens in egg-allergic children. Methods. Children from 6 months to 10 years of age were recruited. Egg allergy was confirmed by either a strong clinical history or an increased egg white-sIgE level. Other allergies were diagnosed by reactivity to other allergens but without egg-related symptoms and history. The serum sIgE, sIgG, and sIgG4 levels to major egg allergenic components (Gal d 1, Gal d 2, Gal d 3, Gal d 4, and Gal d 5), sIgE level to egg white, and tIgE level were determined by light-initiated chemiluminescent assay (LICA), ELISA, or ImmunoCAP. Results. Egg-allergic children had significantly higher levels of sIgE, sIgG, and sIgG4 to egg components than nonallergic children. Gal d 2 was the predominant allergen, and Gal d 2 sIgE level correlated with the egg white-sIgE level. Ratios of sIgE/sIgG4 to egg components were highest before 1 year of age and dropped gradually in the first decade of life. Conclusion. Patterns of sIgE to egg components could distinguish different forms of egg allergy. Ratios of sIgE/sIgG4 could be useful in predicting tolerance in egg-sensitive subjects, but this needs further evaluation and investigation using more accurate models.

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