Ernährung und Allergie
|Allergen Data Collection - Update:
Hen's Egg White (Gallus domesticus)
|Authors in alphabetical order [contact
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 chemical and molecular biological as well as
allergenic features of the relatively 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.
Prevalence of Egg White Allergy
2 Outgrowing of Egg White Allergy
3 Symptoms of Egg White Allergy
4 Diagnostic Features of Hen's Egg White Allergy
5 Therapy of Hen's Egg White Allergy
6 Composition of Hen's Egg White
7 Allergens of Hen's Egg White
7.1 Sensitization to Egg White Allergens
7.2 Properties of Ovomucoid
Properties of Ovalbumin
7.4 Properties of Ovotransferrin
7.5 Properties of Lysozyme
8 Isolation & Preparation
10 Stability of Egg White Allergens
11 Allergen Sources
The reference lists of the Allergen Data Collections are based mainly on searches of Medline and FSTA (Food Science & Technology Abstracts) databases up to the related dates of publication. The scientific rigor of the studies listed is variable and not subject of critique or evaluation by the authors or the editor of the Allergen Data Collections. The reader should be aware of considerable problems in comparing data from different studies (eg. patient cohorts, diagnostic performances, possible flaws in allergen preparations and methodologies for allergen characterization) and is encouraged to review the original publications.
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