egg-white and Food-Hypersensitivity
egg-white has been researched along with Food-Hypersensitivity* in 123 studies
Reviews
8 review(s) available for egg-white and Food-Hypersensitivity
Article | Year |
---|---|
Acute recurrent otalgia and food allergy: a case report and review of the literature.
Topics: Acute Disease; Child, Preschool; Cooking; Dermatitis, Atopic; Desensitization, Immunologic; Earache; Egg White; Egg Yolk; Eggs; Food Hypersensitivity; Humans; Immunoglobulin E; Male; Otitis Media; Recurrence; Skin Tests; Urticaria | 2005 |
Childhood food intolerance.
Food intolerance can arise as a result of a variety of mechanisms, and is common in childhood. The diagnosis is confirmed by response to food avoidance and challenge, and treatment is by specific food avoidance, with dietetic supervision to ensure nutritional adequacy of the diet. Topics: Animals; Egg White; Food Additives; Food Hypersensitivity; Humans; Milk; Prevalence; Prognosis | 1991 |
Immunochemistry of food antigens.
The complex mixture of molecules called food contains many types of molecules, some of which cause allergic or pseudo-allergic reactions in some humans. The identification of the antigenic molecules in the various foods and the type of allergic reaction they elicit is important for the satisfactory diagnosis in the individual patient and in the control of modified foods. The study of food antigens by crossed immunoelectrophoresis allows investigations of individual antigens without the interference of other antigens which are present simultaneously. We studied cow's milk electrophoresed into anti-bovine whey and anti-bovine casein. A number of precipitates are described, including albumin, alpha-lactalbumin, beta-lactoglobulin and immunoglobulin. The compositions of different infant milk formulae are compared with cow's milk heated under varying conditions. Albumin and immunoglobulins are the most labile components while beta-lactoglobulin is able to withstand even proteolysis by pepsin for some time. The antigenicity of these proteins in humans is shown by the presence of precipitating antibodies and specific IgE in human sera. Data from hen's egg white and wheat flour are reviewed in the same light. As an example of a reaction that is very difficult to differentiate from an immune reaction, the possible role of lectins is discussed. Topics: Albumins; Animals; Antigens; Caseins; Cattle; Child; Egg White; Food; Food Hypersensitivity; Hot Temperature; Humans; Immunoelectrophoresis, Two-Dimensional; Immunoglobulin E; Immunoglobulins; Infant Food; Lactalbumin; Lactoglobulins; Lactose; Lectins; Mast Cells; Milk; Milk Proteins; Plant Lectins; Plant Proteins; Secale; Triticum | 1984 |
[Food allergies].
Topics: Age Factors; Animals; Diagnosis, Differential; Egg White; Food Hypersensitivity; Humans; Hypersensitivity, Immediate; Milk; Remission, Spontaneous | 1982 |
The intestine in allergic diseases.
In this review I have described the pathophysiology of allergic disorders of the gastrointestinal tract. Situations where the intestine cannot be a complete barrier to foreign allergens and antigens were discussed and etiological factors of gastrointestinal allergy were detailed. Clinical features of gastrointestinal allergy include diarrhea, vomiting, abdominal pain and colic, intestinal hemorrhage and malabsorption as well as symptoms and signs outside the gastrointestinal tract such as chronic rhinitis and asthma in the respiratory system, urticaria, angioedema and eczema as dermatological signs, headache, insomnia, hyperkinesis as central nervous system manifestations, failure to thrive and anaphylaxis as constitutional reactions. Milk allergy was discussed as an example of food allergy. Immunology of the gastrointestinal tract was presented, with examples of four types of hypersensitivity reactions, and gastrointestinal disturbances of immunodeficiency disorders and syndromes were named. Lastly, the autoimmune mechanism and the gut were described, with particular discussion of ulcerative colitis as an example of an autoimmune disease. Topics: Allergens; Animals; Antibodies; Autoimmune Diseases; B-Lymphocytes; Dysgammaglobulinemia; Egg White; Egg Yolk; Female; Food Hypersensitivity; Humans; Hypersensitivity; Immunoglobulin A; Immunoglobulin A, Secretory; Immunologic Deficiency Syndromes; Intestinal Diseases; Male; Milk; New Jersey; Permeability | 1976 |
Chemical and biological properties of some atopic allergens.
Topics: Allergens; Animals; Bees; Cats; Cattle; Chickens; Dogs; Dust; Egg White; Fishes; Food Hypersensitivity; Horses; Humans; Hypersensitivity, Immediate; Insect Bites and Stings; Milk; Mites; Plants; Radioallergosorbent Test | 1976 |
[Basic principles for treatment of food-hypersensitivity-induced gastrointestinal diseases].
Topics: Allergens; Animals; Antigens; Diet Therapy; Egg White; Egg Yolk; Female; Fish Products; Food Analysis; Food Hypersensitivity; Gastrointestinal Diseases; Humans; Intestinal Absorption; Milk | 1974 |
Importance of animal genetics in the testing of drugs and foods.
Topics: Anaphylaxis; Animals; Animals, Laboratory; Bradykinin; Cats; Dextrans; Dogs; Drug-Related Side Effects and Adverse Reactions; Egg White; Food Hypersensitivity; Foodborne Diseases; Guinea Pigs; Humans; Mice; Pharmacogenetics; Rats; Shock, Septic; Toxicology | 1970 |
Trials
6 trial(s) available for egg-white and Food-Hypersensitivity
Article | Year |
---|---|
Specific IgE of common foods in Chinese children with eczema.
Food atopy is important but inadequately studied among children with atopic dermatitis (AD). We evaluated whether any association existed between AD severity, quality of life, total IgE, eosinophil counts, and the number of food items sensitized. Specific IgE of ten common food items was measured for a group of consecutive AD patients (n=85) enrolled during a randomized trial and correlated the findings with eczema severity. Twenty-four patients (28%) were negative for any of the ten common food items. The most commonly sensitized foods were shrimp (54%), egg white (43%), wheat (42%), and peanut (41%). Atopy to beef as a protein and orange as a fruit were least common among the food items studied, even among patients positive for 8-9 IgE items. Patients with severe AD (objective SCORAD>40) were more likely to be positive for at least one of the food items (Yates corrected p=0.024 for ≥1 food-specific IgE in severe vs. moderate AD, OR 3.42 and 95% CI 1.15-10.32); and for at least seven of the food items (p=0.001 for ≥7 food-specific IgE vs. nil with OR 11.67 and 95% CI 2.29-67.77), respectively. The Spearman coefficients between the number of positive food-specific IgE and total SCORAD, objective SCORAD, area of AD involvement, Children's Dermatology Life Quality Index (CDLQI), total IgE levels, and eosinophil counts were 0.42 (p<0.001), 0.45 (p<0.001), 0.50 (p<0.001), 0.17 (p=0.116), 0.80 (p<0.001), and 0.22 (p=0.043), respectively. Specific IgE levels for beef correlated with all the other food-specific IgE levels, including cow's milk (ρ=0.061, p<0.001) and soy (ρ=0.70, p<0.001). The number of common food items sensitized correlated with disease severity, extent, and total IgE levels. IgE sensitization to beef protein is unlikely in the majority of children with AD, but its serum IgE level is associated with disease severity and risk of sensitization to other foods. Topics: Adolescent; Allergens; Animals; Antibody Specificity; Arachis; Cattle; Child; Dermatitis, Atopic; Eczema; Egg White; Eosinophils; Female; Food Hypersensitivity; Humans; Immunoglobulin E; Leukocyte Count; Male; Meat; Quality of Life; Severity of Illness Index | 2011 |
Early intervention with suplatast tosilate for prophylaxis of pediatric atopic asthma: a pilot study.
The onset of asthma may be related to Th2 cytokine dominance at the time when food allergies occur several months after birth. This study investigated the effectiveness of early intervention with a Th2 cytokine inhibitor (suplatast tosilate) for prevention of asthma in infants with food allergies and atopic dermatitis. Suplatast tosilate dry syrup (6 mg/kg daily) or a histamine H(1)-blocker (ketotifen fumarate dry syrup: 0.06 mg/kg daily) was administered randomly to 53 infants with atopic dermatitis caused by food allergies. The primary endpoints were the incidence of asthma and the time to the onset of wheezing. The peripheral blood Th1/Th2 ratio, total IgE level, and eosinophil count were measured before and after treatment. After 24 months of treatment, the prevalence of asthma was significantly lower in the suplatast group (20.8%) than in the ketotifen group (65.6%, p < 0.01). Additionally, the time from the start of treatment to the initial episode of wheezing for infants who developed asthma was significantly longer in the suplatast group than the ketotifen group (p < 0.01). Furthermore, the eosinophil count was significantly decreased by suplatast treatment (p < 0.05), and there was a significant difference between the suplatast and ketotifen groups with respect to both the eosinophil count (p < 0.01) and the Th1/Th2 ratio (p < 0.05). The results of the present pilot study suggest that suplatast tosilate is useful for the primary prevention of wheezing and asthma in children. Topics: Allergens; Animals; Anti-Allergic Agents; Arylsulfonates; Asthma; Chemoprevention; Dermatitis, Atopic; Egg White; Female; Food Hypersensitivity; Humans; Hypersensitivity, Immediate; Incidence; Infant; Ketotifen; Male; Milk; Pilot Projects; Respiratory Sounds; Sulfonium Compounds; Th1 Cells; Th2 Cells; Time Factors; Treatment Outcome | 2009 |
IgE-binding activity to enzyme-digested ovomucoid distinguishes between patients with contact urticaria to egg with and without overt symptoms on ingestion.
We occasionally see egg-allergic children who develop contact urticaria to hen's egg despite the absence of the overt symptoms on ingestion. The mechanisms remain to be elucidated.. Twenty-one subjects with positive reactions to 20-min patch tests for egg-white antigens were divided into subgroups with positive (n = 10) and negative (n = 11) results to oral challenge tests by the same antigens. We measured IgE antibody for egg white and its components, and IgE-binding activities to digestive enzyme-treated ovomucoid by RAST inhibition.. There were no significant differences in IgE antibody titers to egg white (positive vs negative: 30.3% vs 15.3%, P=0.130), ovomucoid (21.5% vs 10.2%, P= 0.078), ovotransferrin (9.9% vs 3.7%, P = 0.105), and lysozyme (3.4% vs 2.9%, P=0.944), except ovalbumin (16.8% vs 5.6%, P=0.024), between the positive and negative subjects in the provocation tests. In contrast, the concentration (1.93 microg/ml) of pepsin-treated ovomucoid needed for 50% RAST inhibition in the challenge-positive subjects was significantly (P=0.0003) lower than that (114.9 microg/ml) of negative subjects. Similar but less significant differences were obtained when ovomucoid fragments treated with chymotrypsin (0.91 microg/ml vs 6.86 microg/ml, P=0.014) and trypsin (0.75 microg/ml vs 4.67 microg/ml, P= 0.041) were used as inhibitors.. We suggest that IgE antibodies from subjects showing contact urticaria despite the absence of reactions to the ingestion of egg white recognize the epitope(s) unstable to digestive enzymes. Topics: Administration, Oral; Allergens; Animals; Child; Child, Preschool; Chymotrypsin; Conalbumin; Double-Blind Method; Egg White; Eggs; Female; Food Hypersensitivity; Humans; Immunoglobulin E; Infant; Male; Muramidase; Ovalbumin; Ovomucin; Pepsin A; Placebos; Radioallergosorbent Test; Trypsin; Urticaria | 2000 |
A case retaining contact urticaria against egg white after gaining tolerance to ingestion.
A girl, 5.7 years old, gained tolerance to egg white ingestion in spite of high immunoglobulin E (IgE) antibody titers to egg white but retained contact urticaria against egg white. She developed atopic dermatitis on her face at 2 months of age and showed high IgE antibody titers to egg white and cow's milk. Accidental ingestion of egg products initiated immediate symptoms such as wheezing, urticaria, erythema and edema of the eyelids and conjunctiva three times. These symptoms were confirmed by challenge tests using boiled egg white at 3.9 years of age. She also reacted positively to a 20 min patch test on her volar arm with raw egg white. However, there were no reactions to the oral challenge test by boiled egg and freeze-dried egg white at 5.1 and 5.7 years of age, respectively. This non-responsiveness was confirmed by a double-blind, placebo-controlled food challenge using freeze-dried egg white. Nevertheless, she showed positive reactions to a 20 min patch test with freeze-dried egg white. Her IgE antibody titers to the egg white components including ovomucoid, ovalbumin, ovotransferrin and lysozyme as well as egg white were high from 2.9 to 5.7 years old. Her IgE antibody titers for the ovomucoid fragments digested by pepsin, chymotrypsin and trypsin were not lower than those of positive control subjects. The binding activity of IgE antibody to ovomucoid, however, decreased from 2.9 to 5.6 years as shown by radioallergosorbent test (RAST) inhibition assays. The IgE antibody showed weaker binding activity to pepsin- and chymotrypsin-digested ovomucoid that were filtered through cut-off 10,000 filter at the age of 2.1 and 5.7 years. We speculated that the maturation of secretion of digestive enzymes was involved in the mechanisms of the acquisition of tolerance to egg white ingestion in spite of the persistence of contact urticaria. Topics: Antibody Affinity; Child; Egg White; Female; Food Hypersensitivity; Humans; Immune Tolerance; Immunoglobulin E; Radioallergosorbent Test | 1997 |
Labial food challenge in children with food allergy.
The current increase in the prevalence of food allergies appears to have several causes including better screening, improved diagnosis and changes in both the techniques used by food manufacturers and eating habits. Labial food challenge (LFC)is simple, rapid to perform and is associated with only low risks of systemic reaction. It is thus an appealing alternative to the oral food challenge (OFC) for pediatric use. We report a series of 202 LFC performed over two years in 142 children with food allergy suspected from the case history, positive skin prick tests and specific serum IgE assays: 156 LFC were positive; and 46 negative, followed by positive single-blind, placebo-controlled food challenges (SBPCFC). The foods provoking reactions were egg white (75 cases), peanut (60 cases), mustard (23 cases), cow's milk (13 cases), cod (8 cases), kiwi fruit, shrimp (4 cases each), chicken, peanut oil (3 cases each), hazel nuts (2 cases), and snails, apple, fennel, garlic, chilli peppers, pepper, and duck (1 case each). LFC positivity was mostly (89.7% of cases) manifested as a labial edema with contiguous urticaria. There were systemic reactions in 4.5% of cases: generalized urticaria, hoarseness and rapid-onset and generalized eczema. The 46 infants with negative LFC results had positive SBPCFC. The reactions were in 34 cases generalized urticaria, 10 cases asthma attacks, 2 cases early and generalized eczema, and in one case general anaphylactic shock. The sensitivity of the LFC was 77%. The LFC was easy to perform with children. Positive results indicate the presence of food allergy, but negative results require further investigations preferably double-blind, placebo-controlled food challenge (DBPCFC). Topics: Administration, Oral; Adolescent; Anaphylaxis; Animals; Arachis; Asthma; Child; Child, Preschool; Dermatitis, Atopic; Egg White; Female; Fishes; Food; Food Hypersensitivity; Humans; Immunoglobulin E; Labial Frenum; Male; Milk; Mustard Plant; Plants, Medicinal; Skin Tests; Urticaria | 1997 |
Allergenic activity of heated and ovomucoid-depleted egg white.
No egg white products have been clearly proven to be hypoallergenic. The role of egg white proteins in allergic reactions to eggs is still debatable.. This study was designed to determine the importance of ovomucoid, an egg white protein, in the development of allergies to egg white.. We performed a double-blind, placebo-controlled food challenge in subjects with high levels of IgE antibodies for egg white to compare the allergenicities of heated and ovomucoid-depleted egg white, freeze-dried egg white, and heated egg white. Levels of IgE antibodies for egg white, ovomucoid, ovalbumin, ovotransferrin, and lysozyme were measured in serum by RAST.. Twenty-one of 38 subjects with positive challenge responses to freeze-dried egg white had negative challenge responses to heated egg white, whereas 16 of 17 subjects (94.1%) with positive responses to heated egg white did not respond to the heated and ovomucoid-depleted egg white challenge. The subjects with positive challenge responses to freeze-dried egg white tended to have higher IgE antibody values to ovomucoid than those with negative responses. IgE antibody levels to ovomucoid were significantly higher in subjects with positive responses to a challenge with heated egg white than in those with no response. There were no significant differences in the levels of IgE antibodies to the other proteins, except ovomucoid, in the negative-response and positive-response groups in challenge tests with freeze-dried and heated egg white.. The heated and ovomucoid-depleted egg white preparation was less allergenic than heated or freeze-dried preparations. Ovomucoid has a more important role in the pathogenesis of allergic reactions to egg white than other proteins in egg white. Topics: Allergens; Antibodies, Anti-Idiotypic; Antibody Specificity; Child; Child, Preschool; Conalbumin; Double-Blind Method; Egg White; Electrophoresis, Polyacrylamide Gel; Female; Food Hypersensitivity; Hot Temperature; Humans; Infant; Male; Muramidase; Ovalbumin; Ovomucin; Placebos; Sodium Dodecyl Sulfate | 1997 |
Other Studies
109 other study(ies) available for egg-white and Food-Hypersensitivity
Article | Year |
---|---|
Introduction of Egg White and Yolk to Infant Diets and Early Childhood Atopic Dermatitis.
This study investigated whether the introduction of allergenic foods in infancy is associated with atopic dermatitis (AD) in early childhood. Information regarding parental allergic histories, the introduction of six possible allergenic foods (fruits, egg white, egg yolk, fish, shellfish, and peanuts), and physician-diagnosed AD was obtained using age-specific questionnaires (0-2 years). Immunoglobulin E, specific to 20 food allergens, was also quantified at 12 months of age. Logistic regression analyses were used to determine the association between individual food introduction and the outcomes of food sensitization and AD. We found AD development by 2 years of age was significantly related to a parental history of allergy (adjusted odds ratio (aOR) = 1.29) and not being introduced to egg white and yolk during infancy (aORs = 2.27 and 1.97, respectively). Stratified analyses revealed that the introduction of both egg white and yolk was negatively associated with AD by 2 years of age, especially for those children where both parents had allergic diseases (aOR = 0.10). In summary, the introduction of egg white and yolk to an infant's diet may be a modifiable factor in reducing the risk of physician-diagnosed AD by 2 years of age, which may be particularly important for infants where both parents have allergies. Topics: Allergens; Animals; Child, Preschool; Dermatitis, Atopic; Diet; Egg Hypersensitivity; Egg White; Food Hypersensitivity; Humans | 2023 |
Performance evaluation of a laboratory-developed light-initiated chemiluminescence assay for quantification of egg white-specific IgE.
Specific IgE (sIgE) testing has become one of the most important tools for diagnosing IgE-mediated food allergy. Enzyme-linked immunosorbent assay (ELISA) and dot-enzyme-linked immunosorbent assay (Dot-ELISA) have been used to measure sIgE in clinical widely. Light-initiated chemiluminescence assay (LICA) is a new method for measuring allergen-sIgE. We aimed to establish a LICA method for quantitative detection of egg white-sIgE and evaluate its performances.. The best chemibeads coupling method in detecting egg white-sIgE was selected, and a LICA method for quantitative detection of egg white-sIgE was established. The precision study was performed according to Clinical and Laboratory Standards Institute (CLSI) EP5-A2. Detection capability which contains limit of blank (LoB), limit of detection (LoD), and limit of quantitation (LoQ) was evaluated according to National Health Commission of the People's Republic of China (NHC) WS/T 514-2017. Linear range was evaluated according to CLSI EP6-A. All data were analyzed using SPSS software.. This laboratory-developed LICA method can detect egg white-sIgE, and performance meets clinical requirements. This method shows rapid turnaround cycles and high sensitivity. It can be used as an alternative method for clinical detection of egg white-sIgE. Topics: Allergens; Egg White; Food Hypersensitivity; Humans; Immunoglobulin E; Luminescence | 2022 |
Gut linoleic acid is associated with the severity of atopic dermatitis and sensitization to egg white/milk in infants.
Topics: Allergens; Animals; Dermatitis, Atopic; Egg White; Food Hypersensitivity; Humans; Infant; Linoleic Acid; Milk | 2021 |
Retinoic Acid Ameliorates the Severity of Food Allergy under Allergen Exposure in a Mouse Model with Food Allergy.
Effectiveness of retinoic acid (RA) in treating food allergy is not yet clear. Using an allergic mouse model, we examined the amelioration of the severity of food allergy by daily RA intake with allergen or without. Female Balb/c mice were systemically sensitized to egg white (EW) and alum by intraperitoneal injection. Sensitized mice were provided diets supplemented with 0% (non-treated group), 0.1% EW (allergen group), 0.0017% RA (RA group), or 0.1% EW plus 0.0017% RA (RA+allergen group) with 20% casein for 4 wk. Oral food challenge (OFC) and allergic biomarkers were quantified. The decrease in rectal temperature post-OFC was significantly suppressed in the RA and RA+allergen groups compared to those in the non-treated and allergen groups, respectivety. The plasma levels of ovalbumin-specific IgE, IgA and IgG1 at the study endpoint were higher in the allergen and RA+allergen groups than those in the non-treated and RA+allergen groups, respectivety. Plasma ovalbumin-specific IgG2a levels at the study endpoint were significantly higher in the RA+allergen group than those in the RA groups. The supernatant concentrations of interleukin-10 and interferon-γ in the cultured spleen lymphocytes were highest in the RA+allergen group compared to those in the other groups. Thus, continuous intake of RA under allergen exposure ameliorated the severity of food allergy in a mouse model with food allergy. Topics: Allergens; Animals; Body Temperature; Dietary Supplements; Disease Models, Animal; Egg Hypersensitivity; Egg White; Female; Food Hypersensitivity; Immunoglobulin A; Immunoglobulin E; Immunoglobulin G; Interferon-gamma; Interleukin-10; Lymphocytes; Mice; Mice, Inbred BALB C; Ovalbumin; Tretinoin | 2020 |
IL-2-Agonist-Induced IFN-γ Exacerbates Systemic Anaphylaxis in Food Allergen-Sensitized Mice.
Food allergies are common, costly and potentially life-threatening disorders. They are driven by Th2, but inhibited by Th1 reactions. There is also evidence indicating that IL-2 agonist treatment inhibits allergic sensitization through expansion of regulatory T cells. Here, we tested the impact of an IL-2 agonist in a novel model for food allergy to hen´s egg in mice sensitized without artificial adjuvants. Prophylactic IL-2 agonist treatment expanded Treg populations and inhibited allergen-specific sensitization. However, IL-2 agonist treatment of already sensitized mice increased mast cell responses and allergic anaphylaxis upon allergen re-challenge. These effects depended on allergen-specific IgE and were mediated through IFN-γ, as shown by IgE transfer and blockade of IFN-γ with monoclonal antibodies. These results suggest that although shifting the allergic reaction toward a Treg/Th1 response inhibits allergic sensitization, the prototypic Th1 cytokine IFN-γ promotes mast cell activation and allergen-induced anaphylaxis in individuals that are already IgE-sensitized. Hence, while a Th1 response can prevent the development of food allergy, IFN-γ has the ability to exacerbate already established food allergy. Topics: Allergens; Anaphylaxis; Animals; Chickens; Cytokines; Disease Models, Animal; Egg White; Female; Food; Food Hypersensitivity; Immunization; Immunoglobulin E; Interferon-gamma; Interleukin-2; Mice | 2020 |
Many Patients With Irritable Bowel Syndrome Have Atypical Food Allergies Not Associated With Immunoglobulin E.
Confocal laser endomicroscopy (CLE) is a technique that permits real-time detection and quantification of changes in intestinal tissues and cells, including increases in intraepithelial lymphocytes and fluid extravasation through epithelial leaks. Using CLE analysis of patients with irritable bowel syndrome (IBS), we found that more than half have responses to specific food components. Exclusion of the defined food led to long-term symptom relief. We used the results of CLE to detect reactions to food in a larger patient population and analyzed duodenal biopsy samples and fluid from patients to investigate mechanisms of these reactions.. In a prospective study, 155 patients with IBS received 4 challenges with each of 4 common food components via the endoscope, followed by CLE, at a tertiary medical center. Classical food allergies were excluded by negative results from immunoglobulin E serology analysis and skin tests for common food antigens. Duodenal biopsy samples and fluid were collected 2 weeks before and immediately after CLE and were analyzed by histology, immunohistochemistry, reverse transcription polymerase chain reaction, and immunoblots. Results from patients who had a response to food during CLE (CLE. Of the 108 patients who completed the study, 76 were CLE. In a CLE analysis of patients with IBS, we found that more than 50% of patients could have nonclassical food allergy, with immediate disruption of the intestinal barrier upon exposure to food antigens. Duodenal tissues from patients with responses to food components during CLE had immediate increases in expression of claudin-2 and decreases in occludin. CLE Topics: Adolescent; Adult; Aged; Allergens; Animals; Biopsy; Cell Degranulation; Claudin-2; Cytokines; Duodenum; Egg Hypersensitivity; Egg White; Endoscopy, Digestive System; Eosinophil Cationic Protein; Eosinophils; Female; Food Hypersensitivity; Glycine max; Humans; Immunoglobulin E; Intestinal Mucosa; Intraepithelial Lymphocytes; Irritable Bowel Syndrome; Male; Microscopy, Confocal; Middle Aged; Milk; Milk Hypersensitivity; Occludin; Permeability; Prospective Studies; RNA, Messenger; Tight Junctions; Triticum; Wheat Hypersensitivity; Yeasts; Young Adult | 2019 |
Development of a light-initiated chemiluminescent assay for the quantitation of sIgE against egg white allergens based on component-resolved diagnosis.
The determination of specific IgE (sIgE) level is of great importance in IgE-mediated food allergies. Our aim was to develop a homogeneous immunoassay-light-initiated chemiluminescent assay (LICA)-for measuring allergen sIgE of a single component in egg white, thus evaluating the LICA-sIgE assay as a useful tool in the diagnosis of food allergy. The LICA-sIgE assay was performed by incubating serum sample with anti-human IgE antibody coated with chemiluminescer beads, streptavidin-coated sensitizer beads, and biotinylated antigens, which consist of four components in egg white. Serum samples from egg allergic patients (n = 70) and healthy volunteers (n = 30) were collected. For calibration, purified human IgE was used as the calibrator. Working conditions of this homogeneous immunoassay were optimized, analytical performance was determined, and correlation of the results between LICA and ImmunoCAP was evaluated. The assays were performed in 8-well plates with a sample volume diluted to 1:10 of 25 μl. Intra-assay precision (% coefficient of variation) ranged from 1.83 to 4.13%, and inter-assay precision ranged from 2.70 to 8.70%. It exhibited excellent sensitivity, which could distinguish between positive samples and negative samples even at a large dilution level. The sIgE-LICA and ImmunoCAP correlated well in patients allergic to single component (r Topics: Allergens; Binding Sites, Antibody; Blood Chemical Analysis; Egg White; Food Hypersensitivity; Humans; Immunoassay; Light; Limit of Detection; Luminescent Measurements; Models, Biological; Reference Standards; Reproducibility of Results; Streptavidin; Time Factors | 2018 |
The potential anti-inflammatory role of adiponectin in food allergy: a case-control study on children.
We aimed to assess the possible relationship between food allergy and two key adipokines - leptin and adiponectin - in children with food allergy. A total of forty patients with definite diagnosis of food allergy according to clinical history and specific IgE (sIgE) for food allergens (group I) were enrolled in this pilot study. The control group (group II) included thirty children with no evidence of allergic symptoms. Serum levels of leptin and adiponectin were measured by ELISA. Meanwhile, sIgE was measured for the eight most common food allergens by the immunoblot method in all participants. The median ages in groups I and II were 18·5 and 23·5 months, respectively. The respective Caesarean section rate was 64·9 and 16·7 % in groups I and II (P<0·001). Serum levels of adiponectin were significantly higher in the patient group compared with controls (24·11 (sd 12·14) v. 10·67 (sd 12·23) μg/ml, P<0·001), whereas no statistically meaningful difference was detected in serum leptin concentrations (P=0·92). There was a significant inverse relationship between age and adiponectin levels in group I (P=0·002, r -0·479) and group II (P=0·04, r -0·365), and it was more significant in group I. The most common allergens in the patient group were wheat (52·5 %), hazelnut (52·5 %), cow's milk (50 %) and egg white (30 %). The results of this study suggest an essential link between adiponectin and food allergy that is probably unlikely to be affected by obesity as a confounding factor. Topics: Adiponectin; Allergens; Animals; Birth Weight; Case-Control Studies; Cesarean Section; Child, Preschool; Corylus; Cytokines; Egg Hypersensitivity; Egg White; Enzyme-Linked Immunosorbent Assay; Female; Food Hypersensitivity; Humans; Immunoglobulin E; Infant; Inflammation; Leptin; Male; Milk; Milk Hypersensitivity; Pilot Projects; Skin Tests; Triticum | 2018 |
Association between bisphenol A diglycidyl ether-specific IgG in serum and food sensitization in young children.
Recent studies have reported that endocrine-disrupting compound (EDC) exposure is related to food sensitization. Bisphenol A diglycidyl ether (BADGE) is one of the most widespread EDCs and its biological effects are considered to be greater on children than on adults. This study investigated the relationship between serum BADGE-specific immunoglobulin G (IgG) concentrations and food sensitization in young children by measuring food-specific IgE levels.. In total, 98 young children (59 boys and 39 girls; median age: 7 months; 25th and 75th percentile ages: 6 and 8 months, respectively) were enrolled. Blood samples were collected twice from all children (median sampling interval: 6 months; 25th and 75th percentile: 5 and 7 months). Food sensitization was evaluated based on food-specific IgE titers (egg white, milk, and wheat), which were determined using the capsulated hydrophilic carrier polymer-radioallergosorbent test. Furthermore, a dot-blotting assay for BADGE-specific IgG and quantitative reverse-transcriptase PCR for IL-6, IL-8, IL-10, and COX-2 mRNA expression were conducted.. BADGE-specific IgG was detected in 20% of study subjects. A significant association was observed between the presence of BADGE-specific IgG and elevated wheat-specific IgE levels (OR = 3.56; 95% CI 1.13-11.2; P = 0.031). This relationship was particularly strong in girls (OR = 9.46; 95% CI 1.01-89.0; P = 0.049). A slight but non-significant association was noted between the presence of BADGE-specific IgG and elevated milk-specific IgE levels (OR = 2.77; 95% CI 0.93-8.22; P = 0.067). The expression of IL-6 mRNA among children with BADGE-specific IgG tended to increase, along with wheat-specific IgE levels.. BADGE exposure might enhance food sensitization in early childhood. Therefore, this should be strictly regulated, especially in younger children. Topics: Animals; Benzhydryl Compounds; Cyclooxygenase 2; Cytokines; Egg White; Epoxy Compounds; Female; Food Hypersensitivity; Gene Expression; Humans; Immunoglobulin E; Immunoglobulin G; Infant; Male; Milk; Triticum | 2018 |
Late presentation of egg white and milk protein allergy as rhinitis and otitis media.
Topics: Child; Diagnosis, Differential; Egg White; Female; Food Hypersensitivity; Humans; Milk Hypersensitivity; Milk Proteins; Otitis Media; Rhinitis | 2017 |
Correlation of ovalbumin of egg white components with allergic diseases in children.
Immunoglobulin E (IgE)-mediated food allergy, such as egg white allergy, is common in young children (<3 years old), but not all young children sensitive to egg white present with allergic symptoms. This study investigated the relationship between sensitization to egg white component allergens and clinical manifestations of allergic diseases in young children.. From March to December 2010, 2256 children with physician-diagnosed allergic diseases were tested for serum levels of egg white, ovalbumin, and ovomucoid-specific IgE in the Pediatric Allergy and Asthma Center of Chang Gung Memorial Hospital. Serum was analyzed for specific IgE antibodies to egg white, ovalbumin, and ovomucoid by ImmunoCAP (Phadia, Uppsala, Sweden). Allergen-specific IgE levels ≥0.35 kUA/L were defined as positive.. There was a significantly higher sensitization rate to egg white and its components in children aged 2-4 years old. The sensitization rate to egg white, ovalbumin, and ovomucoid in this age group was 53.5%, 48.3%, and 37.2%, respectively, and the trend of the sensitization decreased with age (p < 0.001). After adjusting for age, sensitization to egg white and ovalbumin was associated with children with dermatitis [egg white: odds ratio (OR) = 1.28, 95% confidence intervals (CI) = 1.03-1.58, p < 0.05; ovalbumin: OR = 1.30, 95% CI = 1.04-1.62, p < 0.05]. Children with ovomucoid sensitization had no statistically significant risk among different groups in the current study.. Children aged 2-4 years old have higher sensitivity to egg white, ovalbumin, and ovomucoid. Children with egg white and ovalbumin sensitization have a higher risk for atopic dermatitis, and ovalbumin has a more important contribution. Furthermore, we suggested that in children with atopic dermatitis, if they are aged 2-4 years old and are having egg white and ovalbumin sensitization, avoiding eating raw or slightly heated eggs might have a beneficial effect. Topics: Adolescent; Age Factors; Allergens; Child; Child, Preschool; Egg White; Female; Food Hypersensitivity; Humans; Immunoassay; Immunoglobulin E; Infant; Male; Ovalbumin; Sweden | 2016 |
Significant reduction in allergenicity of ovalbumin from chicken egg white following treatment with ascidian viscera N-acetylglucosaminidase.
Ovalbumin (OA) is the most abundant ingredient of chicken egg-white allergenic proteins. In the present study we investigated the possibility of reducing OA allergenicity by treatment with a natural protein exhibiting N-acetylglucosaminidase (NA) activity. Ascidian is cultivated as a food resource in northeast Asia. The ascidian viscera NA (AVNA) with almost no other exoglycosidases or proteolytic enzymes was isolated by applying size-exclusion chromatography to a protein precipitate of ascidian viscera. Intact OA was mixed with AVNA containing 0.2, 1.0, and 5.0 Units of NA. Anion-exchange chromatography was then used to isolate OA from AVNA-treated OA. The electrophoretic patterns and N-glycans of each isolated OA from AVNA-treated OA (iOA) were analyzed, and the terminal N-acetylglucosamines of iOA were selectively cleaved with no other degradation occurring. A competitive indirect enzyme-linked immunosorbent assay using rabbit anti-OA sera was performed to investigate the allergenicity of iOA, which was found to be significantly reduced depending on the increased NA activity compared to that of intact OA. These results indicate that OA allergenicity was reduced using a simple and mild treatment process with AVNA, and suggest that ascidian NA is an efficient natural protein for reducing the allergenicity of OA without requiring the use of harsh physical treatments or chemical conjugation. Topics: Acetylglucosaminidase; Allergens; Animals; Chickens; Egg White; Food Hypersensitivity; Ovalbumin; Rabbits; Urochordata; Viscera | 2016 |
Total serum IgE level influences oral food challenge tests for IgE-mediated food allergies.
Probability curves predicting oral food challenge test (OFC) results based on specific IgE levels are widely used to prevent serious allergic reactions. Although several confounding factors are known to affect probability curves, the main factors that affect OFC outcomes are currently unclear. We hypothesized that an increased total IgE level would reduce allergic reactivity. Medical records of 337 and 266 patients who underwent OFCs for 3.5 g boiled hen's egg white and 3.1 ml raw cow's milk, respectively, were examined retrospectively. We subdivided the patients into three groups based on total IgE levels and age by percentile (<25th, 25-75th, and >75th percentiles), and logistic regression analyses were performed on each group. Patients with higher total IgE levels were significantly less responsive. In addition, age did not significantly affect the OFC results. Therefore, total IgE levels should be taken into account when predicting OFC results based on food-specific IgE levels. Topics: Animals; Cattle; Child; Child, Preschool; Egg White; Female; Food; Food Hypersensitivity; Humans; Immunoglobulin E; Infant; Male; Milk | 2015 |
Close Positive Correlation between the Lymphocyte Response to Hen Egg White and House Dust Mites in Infants with Atopic Dermatitis.
It was recently hypothesized that food allergens sensitize infants with atopic dermatitis (AD) via the skin. If this is the case, an intimate positive correlation should be observed between immune responses to both food and indoor allergens.. One hundred and seven infants with AD and 32 controls were enrolled. The proliferation of lymphocytes stimulated with hen egg white (EW) or house dust mite (HDM) allergens was measured by means of an allergen-specific lymphocyte stimulation test (ALST). Cytokine production was measured in 13 patients and 4 controls.. ALST responses for EW (EW-ALST) were significantly higher in AD infants than in control subjects (stimulation index: 7.98 vs. 2.54, p < 0.0001). HDM-ALST responses were also significantly higher in AD infants than in controls (stimulation index: 5.09 vs. 1.44, p < 0.0001). A significant positive correlation was seen between HDM-ALST and EW-ALST responses in AD infants aged 5-6 months (rs = 0.77, p < 0.000001). Serum levels of EW-specific IgE (EW-IgE) were significantly correlated with both EW-ALST (rs = 0.43, p < 0.05) and HDM-ALST levels (rs = 0.47, p < 0.05) in AD patients aged 3-4 months. Serum EW-IgE levels in AD infants were significantly correlated with the ratio of IL-4/IFN-γ production from lymphocytes stimulated with EW (rs = 0.62, p < 0.01) and with HDM (rs = 0.67, p < 0.005).. This study describes the close positive correlation between EW- and HDM-specific immune responses in infants with AD. These results may support the hypothesis that both food and indoor allergens concurrently sensitize infants via the skin. Topics: Allergens; Animals; Antigens, Dermatophagoides; Chick Embryo; Child, Preschool; Cytokines; Dermatitis, Atopic; Egg Proteins; Egg White; Female; Food Hypersensitivity; Humans; Infant; Lymphocytes; Male; Pyroglyphidae; Skin | 2015 |
Heat treatment of egg white controls allergic symptoms and induces oral tolerance to ovalbumin in a murine model of food allergy.
Heated foods often present low allergenicity, and have recently been used in specific oral immunotherapy for food allergies. However, the influence of heating on tolerogenicity of food allergens is not well elucidated. Here, we investigated biochemical, allergenic, and tolerogenic properties of heated egg white (EW) using a murine model of food allergy.. Raw EWs were treated at 80°C for 15 min (80EW, mild heating condition), 100°C for 5 min (100EW, cooking condition), or 121°C for 40 min (121EW, retort pouch condition), and freeze-dried. A transgenic OVA23-3 mice model expressing T-cell receptor specific for ovalbumin (OVA, a major EW allergen) induced Th2 cells and IgE production, and presented intestinal inflammation when fed untreated EW diet. 80EW-fed mice presented only moderate inflammation but high Th2 responses. 100EW-fed mice did not present inflammation but induced tolerance as seen in reduced T-cell responses and IgE levels. 100EW demonstrated higher digestive stability and slower absorption in intestine, compared with untreated EW and 80EW. 121EW was strongly aggregated, was not absorbed well, and developed Th1 responses without tolerance induction.. OVA in EW treated only under a particular heat condition (e.g. 100°C for 5 min) lost allergenicity, but possessed tolerogenicity. Topics: Animals; Cell Proliferation; Disease Models, Animal; Egg White; Food Handling; Food Hypersensitivity; Hot Temperature; Immune Tolerance; Immunoglobulin E; Inflammation; Intestines; Mice; Mice, Transgenic; Ovalbumin | 2014 |
Interactions of epigallo-catechin 3-gallate and ovalbumin, the major allergen of egg white.
Polyphenols, the potent plant secondary metabolites, have beneficial effects on human health, but the mechanism(s) by which these effects are exerted is not well understood. Here, we present the detailed analysis of the interactions between the major green tea catechin, epigallo-catechin 3-gallate (EGCG), and the major dietary protein and allergen, ovalbumin (OVA). We show that EGCG binds to the pocket that partly overlaps with the previously identified IgE-binding region in OVA, and that this interaction induces structural changes in the allergen. Moreover, our ex vivo studies reveal that OVA binds IgE and stimulates degranulation of basophils, and that its uptake by monocytes proceeds at a slower rate in the presence of EGCG. This study provides further evidence in support of the proposed mechanism by which EGCG interactions with the food allergens contribute to its diverse biological activities and may impair antigen uptake by antigen-presenting cells. Topics: Allergens; Antigen-Presenting Cells; Basophils; Catechin; Circular Dichroism; Egg White; Electrophoresis, Polyacrylamide Gel; Food Hypersensitivity; Humans; Immunoglobulin E; Monocytes; Ovalbumin; Polyphenols; Protein Binding; Protein Conformation; Spectrometry, Fluorescence; Tea | 2014 |
Attenuation of allergic immune response phenotype by mannosylated egg white in orally induced allergy in BALB/c mice.
Food allergies are attributed to an imbalance in immune response to ubiquitous antigens. A previous study demonstrated that mannose glycation (mannosylation) of ovalbumin decreased allergenicity in vivo. The proposed research targets mannosylation of various common allergens that may help prevent food allergy. Balb/c mice (n = 8) were sensitized toxin egg white, peanut, and whey and treated with mannosylated forms of the test antigens. Glucosylated peanut and cholera toxins were used as controls. Allergic status was assessed as clinical signs, serum histamine, mouse mast cell protease (MMCP), antibody activity, cytokines, and T regulatory cells (T-regs). Significant preventative effects were observed with mannosylated egg white treatment such as reduced clinical signs, histamine, MMCP, specific G, G1, and E antibody activities, and IL-4 and increased IL-10 and CD25(+) Foxp3(+) cells. Other groups did not differ significantly. It was concluded that mannosylated egg white provides a powerful tool to prevent allergic phenotypes with possible relevance to control human egg allergy. Topics: Animals; Arachis; Cytokines; Egg Hypersensitivity; Egg White; Female; Food Hypersensitivity; Histamine; Humans; Immune Tolerance; Immunoglobulin E; Immunotherapy; Mannose; Mast Cells; Mice; Mice, Inbred BALB C | 2014 |
Peyer's patches and mesenteric lymph nodes cooperatively promote enteropathy in a mouse model of food allergy.
To improve the efficacy and safety of tolerance induction for food allergies, identifying the tissues responsible for inducing intestinal inflammation and subsequent oral tolerance is important. We used OVA23-3 mice, which express an ovalbumin-specific T-cell receptor, to elucidate the roles of local and systemic immune tissues in intestinal inflammation.. OVA23-3 mice developed marked enteropathy after consuming a diet containing egg white (EW diet) for 10 days but overcame the enteropathy (despite continued moderate inflammation) after receiving EW diet for a total of 28 days. Injecting mice with anti-IL-4 antibody or cyclosporine A confirmed the involvement of Th2 cells in the development of the enteropathy. To assess the individual contributions of Peyer's patches (PPs), mesenteric lymph nodes (MLNs), and the spleen to the generation of effector CD4+ T-cells, we analyzed the IL-4 production, proliferation in response to ovalbumin, and CD4+ T-cell numbers of these tissues. EW feeding for 10 days induced significant IL-4 production in PPs, the infiltration of numerous CD4+ T-cells into MLNs, and a decrease in CD4+ T-cell numbers in spleen. On day 28, CD4+ T-cells from all tissues had attenuated responses to ovalbumin, suggesting tolerance acquisition, although MLN CD4+ T-cells still maintained IL-4 production with proliferation. In addition, removal of MLNs but not the spleen decreased the severity of enteropathy and PP-disrupted mice showed delayed onset of EW-induced inflammatory responses. Disruption of peripheral lymphoid tissues or of both PPs and MLNs almost completely prevented the enteropathy.. PPs and MLNs coordinately promote enteropathy by generating effector T-cells during the initial and exacerbated phases, respectively; the spleen is dispensable for enteropathy and shows tolerogenic responses throughout EW-feeding. The regulation of PPs may suppress the initiation of intestinal inflammation, subsequently restricting MLNs and inhibiting the progression of food-allergic enteropathy. Topics: Animal Feed; Animals; CD4-Positive T-Lymphocytes; Disease Models, Animal; Egg White; Female; Food Hypersensitivity; Interleukin-4; Intestinal Diseases; Lymph Nodes; Male; Mesentery; Mice; Ovalbumin; Peyer's Patches; Spleen | 2014 |
Development of oral immunotherapy model using B10.A mice and egg white lysozyme.
Oral immunotherapy for food allergy has been the focus of a lot of attention recently. The patients have to eat allergenic food instead of eliminating it in this therapy and there is no established standard method yet. To promote clear understanding and improvement of oral immunotherapy, the present study using B10.A mice investigated the effect of multiple oral administration of a model antigen, egg-white lysozyme, on both the antibody response and the anaphylactic reaction induced by subsequent administration of lysozyme. Various doses of egg-white lysozyme (0-100 mg/mouse) were administered to mice intragastrically for 6 d; then additional lysozyme was administered via the intraperitoneal route in all groups. Lysozyme-specific antibody responses were promptly induced by the first oral administration and enhanced by intraperitoneal administration. An anaphylactic reaction was further induced in these sensitized mice by intragastric administration of lysozyme, and the symptoms of shock were compared in order to evaluate the effects of pretreatment. Interestingly, the decrease in rectal temperature which is one of the common anaphylactic symptoms in mice was suppressed in all of the oral pre-administration groups, and the effects were highest in the group that received 20 mg. Consequently, this study using B10.A mice has shown that sensitization can be induced by intragastric administration of lysozyme instead of oral tolerance; however, anaphylactic shock induced by subsequent intragastric administration of lysozyme is suppressed. This mouse model would be useful for assessing the method of oral immunotherapy. Topics: Administration, Oral; Anaphylaxis; Animals; Dose-Response Relationship, Drug; Egg White; Female; Food Hypersensitivity; Immunotherapy; Injections, Intraperitoneal; Mice; Mice, Inbred Strains; Muramidase | 2014 |
Food sensitization in Japanese infants is associated with a common Filaggrin variant.
Topics: Animals; Arachis; Asian People; Egg White; Filaggrin Proteins; Food Hypersensitivity; Genotype; Glycine max; Humans; Immunoglobulin E; Infant; Intermediate Filament Proteins; Milk; Mutation; Triticum | 2013 |
Oral immunotherapy induces local protective mechanisms in the gastrointestinal mucosa.
Oral immunotherapy (OIT) is a promising treatment for food allergy. Studies are needed to elucidate mechanisms of clinical protection and to identify safer and potentially more efficacious methods for desensitizing patients to food allergens.. We established a mouse model of OIT to determine how the dose or form of antigen may affect desensitization and to identify mechanisms of desensitization.. Increasing doses of egg white or ovomucoid as OIT were administered orally to sensitized mice. The impact of OIT on anaphylaxis elicited by oral allergen challenge was determined. Allergen-specific antibody and cytokine responses and mast cell and basophil activation in response to OIT were measured. Gene expression in the small intestine was studied by microarray and real-time PCR.. OIT resulted in desensitization but not tolerance of mice to the allergen. OIT did not result in desensitization of systemic effector cells, and protection was localized to the gastrointestinal tract. OIT was associated with significant changes in gene expression in the jejunum, including genes expressed by intestinal epithelial cells. Extensively heated ovomucoid that does not trigger anaphylaxis when given orally to sensitized mice was as efficacious as native ovomucoid in desensitizing mice.. OIT results in clinical protection against food-induced anaphylaxis through a novel mechanism that is localized to the intestinal mucosa and is associated with significant changes in small intestinal gene expression. Extensively heating egg allergen decreases allergenicity and increases safety while still retaining the ability to induce effective desensitization. Topics: Administration, Oral; Allergens; Anaphylaxis; Animals; Cytokines; Desensitization, Immunologic; Disease Models, Animal; Egg White; Epitopes; Female; Food Hypersensitivity; Gastric Mucosa; Gene Expression Profiling; Immunoglobulin A; Immunoglobulin E; Intestinal Mucosa; Mice; Mice, Inbred C3H; Ovomucin; Protein Denaturation | 2012 |
Effect of heat-killed Escherichia coli, lipopolysaccharide, and muramyl dipeptide treatments on the immune response phenotype and allergy in neonatal pigs sensitized to the egg white protein ovomucoid.
Predisposition to food allergies may reflect a type 2 immune response (IR) bias in neonates due to the intrauterine environment required to maintain pregnancy. The hygiene hypothesis states that lack of early environmental stimulus leading to inappropriate development and bias in IR may also contribute. Here, the ability of heat-killed Escherichia coli, lipopolysaccharide (LPS), or muramyl dipeptide (MDP) to alter IR bias and subsequent allergic response in neonatal pigs was investigated. Three groups of three litters of pigs (12 pigs/litter) were given intramuscular injections of E. coli, LPS, MDP, or phosphate-buffered saline (PBS) (control) and subsequently sensitized to the egg white allergen ovomucoid using an established protocol. To evaluate change in IR bias, immunoglobulin isotype-associated antibody activity (AbA), concentrations of type 1 and 2 and proinflammatory cytokines released from mitogen-stimulated blood mononuclear cells, and the percentage of T-regulatory cells (T-regs) in blood were measured. Clinical signs of allergy were assessed after oral challenge with egg white. The greatest effect on IR bias was observed in MDP-treated pigs, which had a type 2-biased phenotype by isotype-specific AbA, cytokine production, and a low proportion of T-regs. LPS-treated pigs had decreased type 1- and type 2-associated AbA. E. coli-treated pigs displayed increased response to Ovm as AbA and had more balanced cytokine profiles, as well as the highest proportion of T-regs. Accordingly, pigs treated with MDP were more susceptible to allergy than PBS controls, while pigs treated with LPS were less susceptible. Treatment with E. coli did not significantly alter the frequency of clinical signs. Topics: Acetylmuramyl-Alanyl-Isoglutamine; Animals; Animals, Newborn; Antibodies; Cytokines; Egg White; Escherichia coli; Female; Food Hypersensitivity; Leukocytes, Mononuclear; Lipopolysaccharides; Ovomucin; Pregnancy; Swine | 2012 |
Eosinophilic esophagitis, celiac disease, and immunoglobulin E-mediated allergy in a 2-year-old child.
Celiac disease, eosinophilic esophagitis, and urticaria are 3 manifestations of food allergy with different pathogenic mechanisms. We report the case of a 2-year-old child with digestive symptoms, slow growth, and severe asthma. The results of skin prick tests were positive to several foods. Endoscopy revealed eosinophilic esophagitis and celiac disease. Treatment consisted of a gluten-free diet and a 1-month course of oral corticosteroids. Endoscopy and biopsy findings were normal at 5 years of age. A gluten-free diet is the basis of treatment of celiac disease, but the role of an elimination diet in eosinophilic esophagitis is not well established. Our patient also developed urticaria when exposed to milk and egg.We present, to our knowledge, the first report of a patient with celiac disease, eosinophilic esophagitis, and immediate-type immunoglobulin E-mediated food allergy. Topics: Animals; Celiac Disease; Child, Preschool; Diet, Gluten-Free; Egg White; Eosinophilic Esophagitis; Female; Food Hypersensitivity; Glutens; Humans; Immunoglobulin E; Milk; Treatment Outcome; Urticaria | 2011 |
Oral tolerance induction does not resolve gastrointestinal inflammation in a mouse model of food allergy.
Oral immunotherapy (OIT) involving continuous oral administration of allergenic foods has gained attention as a therapy for food allergies. To study the influence of oral administration of allergenic foods on gastrointestinal symptoms including inflammation, we established a mouse model of food-induced intestinal allergy.. BALB/c mice were fed an egg white (EW) diet containing ovalbumin (OVA, a major EW allergen) after intraperitoneal sensitisation with OVA and Alum. The mice on the EW diet for one wk presented gastrointestinal symptoms (i.e. weight loss and soft stools) and inflammation in the small intestines (i.e. duodenum, jejunum and ileum). Further continuous EW diet resolved the weight loss but not the soft stools. Splenic CD4(+) T-cells of EW diet-fed mice on the continuous diet showed less proliferation and cytokine production compared with those of control mice, suggesting tolerance induction by the diet. The continuous EW diet reduced levels of OVA-specific IgE antibodies, but significantly aggravated the inflammation in the jejunum.. Our mouse model would be useful to investigate inflammatory and regulatory mechanisms in food-induced intestinal allergies. Our results suggest potential gastrointestinal inflammation in patients undergoing OIT as continuous administration of allergenic foods, even though the therapy may induce clinical tolerance. Topics: Administration, Oral; Animals; CD4-Positive T-Lymphocytes; Cytokines; Disease Models, Animal; Egg White; Female; Food; Food Hypersensitivity; Gastroenteritis; Immune Tolerance; Immunoglobulin E; Interleukin-10; Intestine, Small; Mice; Mice, Inbred BALB C; Ovalbumin; Spleen | 2011 |
[Open food challenge with milk, egg white and wheat].
A method for open food challenge test to determine food allergy has not been established in an evidence-based manner.. We conducted an analysis of 438 open food challenges of raw milk (n=133, mean age 2.7+/-1.9 years), boiled egg white (n=216, 2.8+/-2.1 years) or udon noodles (n=89, 2.7+/-1.7 years) for the patients aged 1 year or more. Doses were increased (trace amounts, 1 g, 2 g, 5 g, 10 g, 20-30 g) every 20 minutes.. In total, 151 (38.5%) of food challenges were positive. The positive rates of milk, egg and wheat challenges were 35.8%, 42.4% and 33.3%, respectively. Of these, 76.2%, 32.5%, 27.8% and 0.7% had, respectively, skin, respiratory, gastrointestinal and cardiovascular symptoms. Although the prevalence of positive challenge increased with level of specific IgE, it did not correlate with the threshold amount of positive food challenge or the severity of symptoms. Among the challenge positive patients, 10.6% required injection of antihistamines, corticosteroids or adrenalines for the treatment of the symptoms.. This challenge protocol seemed to be appropriate and safe. Topics: Animals; Cattle; Child, Preschool; Egg White; Food Hypersensitivity; Humans; Immunoglobulin E; Infant; Milk; Triticum | 2008 |
Investigation of the allergenic potential of wines fined with various proteinogenic fining agents by ELISA.
Hidden allergens are a common problem in food safety that has been known for many years. This is why the European Parliament adopted Directive 2003/89/EC amending 2000/13/EC. In addition to specific ingredients, Directive 2003/89/EC also requests the declaration of specific products that were used in the production and could be a risk for allergic individuals. This also includes the declaration of fining agents and lysozyme used in wines. In fact, it could be assumed that fining agents would be almost completely removed during the manufacturing process; however, until now there has been no necessity to analyze wine for these fining agents. By applying enzyme-linked immunosorbent assay (ELISA), residuals of fining agent proteins and the stabilizer lysozyme were investigated in various German wines. The results showed no detectable amounts of fining agents in wines, except for dried egg white and lysozyme, both derived from hen's egg white. For those products, adverse reactions against treated wines could not be excluded. Topics: Allergens; Egg White; Enzyme-Linked Immunosorbent Assay; Food Handling; Food Hypersensitivity; Food Labeling; Muramidase; Wine | 2007 |
Detection of hen's egg white lysozyme in food: comparison between a sensitive hplc and a commercial ELISA method.
Topics: Cheese; Chromatography, High Pressure Liquid; Egg White; Enzyme-Linked Immunosorbent Assay; Food Hypersensitivity; Food Preservatives; Humans; Muramidase; Reproducibility of Results; Sensitivity and Specificity | 2007 |
Food-specific immunoglobulin E among children with atopic dermatitis: a retrospective study.
This retrospective study included 133 children aged between 2 and 16 years with elevated serum food-specific immunoglobulin E (IgE), including 59 children clinically diagnosed with atopic dermatitis (AD) and 74 children clinically diagnosed with atopic disease without AD (asthma, allergic rhinitis, or both). Six common serum food-specific IgEs were detected by the Pharmacia ImmunoCAP test, including: egg white, milk, peanut, soybean, shrimp and egg yolk. Serum total IgE was also measured. The results showed that both AD and non-AD atopic children had the highest sensitization rate to shrimp. AD children had significantly higher serum total IgE and average number of positive food sensitization items than atopic children without AD. Three serum food-specific IgEs, including peanut, soybean and egg yolk, were significantly higher in children with AD than in those without AD. Furthermore, 3 pairs of food-specific IgEs were correlated with each other in AD children: egg white IgE correlated with peanut IgE, egg white IgE correlated with egg yolk IgE, and peanut IgE correlated with soybean IgE. In logistic regression analysis of the serum of 6 food allergen-specific IgEs in AD children, we found that elevated peanut- and egg yolk-specific IgE were risk factors of AD in elevated serum food-specific IgE children whose serum total IgE was less than 1000 kU/L but not in those with total IgE greater than 1000 kU/L. Topics: Adolescent; Animals; Arachis; Artemia; Child; Child, Preschool; Dermatitis, Atopic; Egg White; Egg Yolk; Food Hypersensitivity; Glycine max; Humans; Immunoglobulin E; Milk; Retrospective Studies; Risk Factors | 2005 |
Skin prick test with hen's egg: whole egg or egg white?
Topics: Allergens; Animals; Chickens; Child; Child, Preschool; Egg White; Eggs; Female; Food Hypersensitivity; Humans; Immunoglobulin E; Infant; Male; Skin Tests | 2004 |
Sensitization to common food allergens is a risk factor for asthma in young Chinese children in Hong Kong.
Sensitization to aeroallergens is a major risk factor for asthma. Although patients frequently consider food ingestion as an asthma trigger, the relationship between serum food-specific IgE antibodies and childhood asthma in China remains unclear. We therefore conducted a case-control study on asthmatic children attending a university hospital-based outpatient clinic to investigate their pattern of food sensitization. Asthmatic patients underwent spirometric assessment, and peripheral blood was collected for serum-specific IgE antibodies to common food and inhalant allergens. Two hundred and thirty-one asthmatics (aged 9.3+/-4.3 years) and 79 age- and sex-matched controls were enrolled. The serum logarithmic total IgE concentrations in patients and controls were 2.49 and 1.92, respectively (p < 0.0001). Subjects with increased serum total IgE level were significantly more likely to have food sensitization than those with normal values (33% vs. 16%; p = 0.001). Twenty-nine (52%) of 56 asthmatics younger than 6 years old and seven (27%) of 26 age-matched controls hadfood-specific IgE in their sera (p = 0.035). Asthmatics with food-specific IgE also used more doses of as-needed bronchodilator weekly (p = 0.005). Nonetheless, no association was found between asthma diagnosis and sensitization to individual food allergens. Significant food sensitization, with food-specific IgE level above 95% predictive values for clinical food allergy as proposed by Sampson, was only found in two patients for peanut and three subjects for egg white. In conclusion, a significant association was found between asthma and the presence of food-specific IgE antibodies in young Chinese children. Significant sensitization to common foods is rare in this cohort. Topics: Administration, Inhalation; Adolescent; Adrenal Cortex Hormones; Allergens; Antibody Specificity; Arachis; Asian People; Asthma; Case-Control Studies; Child; Child Welfare; Child, Preschool; Dose-Response Relationship, Immunologic; Egg White; Female; Food Hypersensitivity; Forced Expiratory Volume; Hong Kong; Humans; Immunization; Immunoglobulin E; Male; Milk Proteins; Predictive Value of Tests; Risk Factors; Severity of Illness Index | 2002 |
Development of high-performance and rapid immunoassay for model food allergen lysozyme using antibody-conjugated bacterial magnetic particles and fully automated system.
A high-performance and rapid chemiluminescence immunoassay for model food allergen lysozyme, one of the major allergenic components in egg white, using antibody-conjugated bacterial magnetic particles and a fully automated system was developed. This system contains a reaction station, tip rack, and an eight-tip pipettor that is able to attach and detach a strong magnet to the tip surface. The immunoreaction time was shortened to 5 min, and the assay was completed within 20 min. The lower detection limit for lysozyme was 10 ng/mL. This system can be used to perform 24 samples in 60 min within 10% coefficient of variation. Topics: Allergens; Animals; Chickens; Egg Hypersensitivity; Egg White; Food Hypersensitivity; Humans; Immunoassay; Luminescent Measurements; Magnetics; Models, Immunological; Muramidase | 2001 |
[Pork-cat syndrome in a 16-month-old child].
Topics: Allergens; Animals; Animals, Domestic; Asthma; Cats; Child, Preschool; Conjunctivitis, Allergic; Cross Reactions; Dermatitis, Atopic; Egg White; Food Hypersensitivity; Humans; Immunoglobulin E; Islam; Male; Meat; Radioallergosorbent Test; Skin Tests; Swine | 1999 |
Immunochemical detection of egg-white antigens and allergens in meat products.
The purpose of this study was to detect antigens and allergens in egg-white byproduct ingredients and after their incorporation in processed pork meat pastes. Commercially prepared foods may have potentially allergenic ingredients (egg, milk, soybean, wheat, and peanut) added in processing. Since allergic patients may react to unidentified ingredients, it is important to assess the allergenic potency of these food proteins added during processing. Egg white was chosen as an experimental model, since egg is one of the most prevalent allergens in food hypersensitivity.. Experimental pork meat pastes containing egg white underwent pasteurization and sterilization. Ingredients derived from egg-white or paste extracts were isoelectrofocused and then blotted onto cyanogen bromide-activated nitrocellulose membranes. Egg-white antigens were identified in ingredients and in meat products with rabbit anti-egg-white antiserum by isoelectric focusing immunoblotting. Allergens were identified with sera from sensitized patients. A sensitive ELISA test was developed to detect egg-white proteins in raw, pasteurized, and sterilized meat products.. Antigens and allergens in four egg-white byproducts were detected. Egg-white antigens were detectable in all ingredients and meat pastes by ELISA. Allergens were detected in ingredients and in raw and pasteurized products by immunoprint techniques and ELISA.. Masked egg-white allergens are recognized by human serum IgE after pasteurization. Egg-white antigens are detectable in sterilized meat by ELISA techniques. Ingestion of processed foods could entail a risk of allergic reactions for sensitized consumers. Topics: Allergens; Animals; Antigens; Egg Proteins; Egg White; Enzyme-Linked Immunosorbent Assay; Food Hypersensitivity; Humans; Immunoblotting; Isoelectric Focusing; Meat Products; Rabbits; Swine | 1999 |
[Respiratory symptoms by oral challenge tests with egg white antigens in egg-allergic children].
One hundred and ninety one subjects showing histories of immediate hypersensitive response to egg white ingestion and/or positive IgE antibody titers specific for egg white were enrolled in double-blind placebo-controlled oral challenge with freeze and dried, heated or heated and ovomucoid-depleted egg white antigens. Seventy seven were male and 114 female, and their ages ranged from 11 month to 10 years 5 month; 118 of them had atopic dermatitis, seven had asthma and 33 had both atopic dermatitis and bronchial asthma and 33 had urticaria. One hundred four children developed 147 positive symptoms including 131 immediate reactions and 16 non-immediate reactions by oral challenge tests. Respiratory symptoms were observed in 25 cases (17%) including cough alone in 12 cases (8.2%), and both wheezing and cough in 13 cases (8.8%). These were all observed as immediate reactions and accompanied with dermal symptoms. Frequency of respiratory symptoms correlated with specific IgE antibody titers for egg white. Heated and ovomucoid-depleted egg white was more hypoallergenic that heated or freeze and dried egg white with respect to respiratory symptoms as well as other symptoms. We concluded that respiratory symptoms were provoked through oral challenges with egg white in a part of egg-allergic children. Topics: Administration, Oral; Antigens; Child; Child, Preschool; Cough; Egg White; Female; Food Hypersensitivity; Humans; Immunoglobulin E; Infant; Male; Respiratory Sounds | 1998 |
Characterization of IgE and IgG epitopes on ovomucoid using egg-white-allergic patients' sera.
To investigate the importance of linear and conformational structure and carbohydrate chains in hen ovomucoid epitopes, the IgG and IgE binding activities of three native and reduced carboxymethylated (RCM) domains (DI, DII, and DIII) were compared using human sera from egg-white-allergic patients. There was significantly more IgG and IgE binding activity to DIII than to DI and DII. The IgG binding activity to RCM domains was similar to the native form, while RCM-DIII had significantly greater binding activity to IgE antibody (p < 0.05). It indicated that the main IgE and IgG epitopes on each domain were of linear structure. However, the total reactivity of the three domains was estimated to be about 50-60% (IgG binding) and 55-75% (IgE binding) compared with total reactivity in ovomucoid, resulting in some ovomucoid epitopes consisting of conformational epitopes on domain I-II or II-III. The carbohydrate moieties in DIII had a rather inhibiting effect on its IgG and IgE binding activities. Topics: Allergens; Binding Sites, Antibody; Carbohydrate Metabolism; Carbohydrates; Child, Preschool; Egg White; Enzyme-Linked Immunosorbent Assay; Epitopes; Food Hypersensitivity; Humans; Immunoglobulin E; Immunoglobulin G; Infant; Ovomucin; Peptide Fragments; Protein Conformation | 1998 |
Prevalence of lysozyme sensitization in an egg-allergic population.
An egg protein, lysozyme, is a still unlabeled additive currently used in cheese preparation. Furthermore, the WHO-FAO committee considers it innocuous. However, 31% of children and 8% of adults with food allergies are allergic to eggs. This work aimed to determine the percentage of patients sensitized to lysozyme from a population of egg-allergic patients. Specific IgE was determined with Cap RAST in 52 patients clinically allergic to egg. Thirty-five percent of egg-allergic patients had antilysozyme IgE. Given this high incidence of lysozyme sensitization, it seems that the presence of lysozyme should be indicated on food labels. Topics: Administration, Oral; Adolescent; Adult; Antibody Specificity; Child; Child, Preschool; Egg Proteins, Dietary; Egg White; Food Additives; Food Hypersensitivity; Humans; Immunoglobulin E; Infant; Lactalbumin; Middle Aged; Muramidase; Prevalence; Radioallergosorbent Test; Skin Tests | 1997 |
Season of birth as predictor of atopic manifestations.
The relation between month of birth, sensitisation, and manifestations of atopy was assessed in 209 children who were followed from birth to 12-15 years. Children born during the tree pollen season were less likely to develop allergic rhinoconjunctivitis, IgE antibodies to pollen, or a positive screening test for IgE antibodies (odds ratio 0.28, 0.41, 0.35, respectively) than children born during the rest of the year. The prevalence of IgE antibodies to food and animal dander at 9 months and to atopic disease was higher in children born in the autumn and winter, that is, September to February, compared to the spring and summer (egg 20% v 6%; milk 10% v 2%). Thus sensitisation to pollen and allergic rhinoconjunctivitis is least common in children born in the spring, while birth in September to February is associated with an increased incidence of sensitisation to food and of atopic disease. Topics: Dermatitis, Allergic Contact; Egg White; Female; Follow-Up Studies; Food Hypersensitivity; Humans; Hypersensitivity; Immunity, Maternally-Acquired; Immunoglobulin E; Infant, Newborn; Male; Pollen; Prognosis; Seasons | 1997 |
Correlations between skin prick tests using commercial extracts and fresh foods, specific IgE, and food challenges.
The skin prick test is the most widely used test for detecting IgE-mediated food hypersensitivity. Our study aimed to define firstly the correlations between results obtained with prick tests using commercial extracts and fresh foods, and secondly the correlations between these results and those obtained with labial and/or oral challenge. We compared the wheal diameters read at 15 min with commercial extracts and fresh foods, for four foods, in 430 children with suspected food allergy. For cow's milk, wheal diameters were larger with commercial extracts, but the difference was not significant. Conversely, wheal diameters were significantly larger with fresh foods for the other food allergens. Skin prick tests were positive in 40% of cases with commercial extracts and in 81.3% with fresh foods. The overall concordance between a positive prick test and positive challenge was 58.8% with commercial extracts and 91.7% with fresh foods. These results indicate that fresh foods may be more effective for detecting the sensitivity to food allergens. Fresh foods should be used for primary testing for egg, peanut, and cow's milk sensitivity. Topics: Adolescent; Adult; Animals; Arachis; Child; Child, Preschool; Egg White; Egg Yolk; Female; Food; Food Hypersensitivity; Humans; Immunoglobulin E; Infant; Male; Milk; Milk Hypersensitivity; Reagent Kits, Diagnostic; Skin Tests | 1997 |
[The new criteria for skin prick test of atopic early infants--diagnosis for hypersensitivity of egg white].
To investigate the new criteria for skin prick test (SPT) of seventy-four atopic infants (2-5 months of age at the first visit, Mean 3.8 months, M:F = 54:20) to diagnose for hypersensitivity to egg white. It was classified into three groups by reaction type of SPT in the first visit. Group A were the infants who seemed only late (6 hours) or delayed (48 hours) reaction (n = 26). Group B were seemed immediate (15 minutes) and late or delayed reactions (n = 26), Group C were seemed only immediate reaction (n = 23). Atopic infants and controlled infants without no symptom but have any atopic disease a relative in the third degree, agreed to undergo SPT in the first visit, the prior were undergo 9-12 months of age, too. Serum total IgE (RIST), serum specific IgE antibody of egg white (EWRAST) and peripheral eosinophil counts in the blood (Eo. counts) were determined at the same time of SPT in atopic infants. The best criterion for SPT was the longest diameter of a erythema were greater than 3 mm at late and/or delayed reaction (Sensitivity: 100%, Specificity: 60%) in group A. Two third of infants in group. A were seemed immediate reaction and EWRAST levels were increased to larger than gread two at 9-12 months (p < 0.001). RIST levels and Eo. counts at the first visit were increased compared with the normal levels in the all groups, the prior and EWRAST levels in group B were higher than group A or C (p < 0.05, p < 0.05). RIST and EWRAST levels in group A at 9-12 months were higher than the first visit (p < 0.05, p < 0.01). In conclusion, SPT in atopic early infants were seemed several reactions at the first visit, but all reactions were useful for diagnose for hypersensitivity to egg white. Topics: Dermatitis, Atopic; Egg White; Female; Food Hypersensitivity; Humans; Hypersensitivity, Immediate; Immunoglobulin E; Infant; Male; Radioallergosorbent Test; Radioimmunosorbent Test; Skin Tests | 1997 |
Sensitization to egg white in adults.
Topics: Adult; Egg White; Food Hypersensitivity; Humans; Hypersensitivity | 1996 |
[Correlation of interleukin-2 (IL-2) responsiveness by egg white-stimulated lymphocytes with hen egg oral provocation test in atopic children].
One hundred and twenty five cases of atopic children such as atopic dermatitis and bronchial asthma were orally provocated with rare hen egg every 20 minutes one by one upto the whole amount. In one week observation 75 cases showed any symptoms of allergy including eruption and exacerbation of atopic eczema in an immediate, late, and/or delayed responses. Frequency of positive egg white-induce IL-2 responsiveness test in patients with positive oral provocation was 90.7% (68 out of 75 cases; sensitivity). That of negative test in patients with negative provocation was 84.0% (42 out of 50 cases; specificity). In contrast, specificity of IgE RAST for egg white were 88.0% comparable to the value of antigen-specific IL-2 responsiveness (AIR) test, but the specificity was lower value (37.3%) for screening the etiological antigens as compared to that of AIR test. High frequency of positive egg white-induced IL-2 responsiveness test was observed over an immediate, late and delayed responses, while low frequency of positive IgE RAST for hen egg was observed largely in patients showing delayed but not immediate response. The results indicate that IgE RAST in this study reflects IgE-mediated immediate type hypersensitivity, whereas AIR test reflects, in addition to immediate responses, late and delayed type hypersensitivity. The combined results suggest that AIR test in hen egg allergy is a useful method in vitro for both screening and determining etiological allergens, and might be able to substitute for provocation test in vivo for which many times, labours, expenses, and patients' risks are required, and to cover IgE RAST which fails to determine etiological allergens in 62.7% of patients with positive oral provocation. Topics: Adolescent; Asthma; Child; Child, Preschool; Dermatitis, Atopic; Egg White; Female; Food Hypersensitivity; Humans; In Vitro Techniques; Infant; Interleukin-2; Lymphocyte Activation; Lymphocytes; Male; Ovum; Radioallergosorbent Test; Recombinant Proteins | 1996 |
[The safe use of measles inoculation in children with an egg white allergy].
Topics: Anaphylaxis; Child; Egg White; Food Hypersensitivity; Humans; Measles Vaccine; Skin Tests | 1995 |
Yellow fever vaccine and egg allergy.
Topics: Adult; Allergens; Egg White; Female; Food Hypersensitivity; Guidelines as Topic; Humans; Skin Tests; Viral Vaccines; Yellow Fever | 1995 |
Specificities of IgE, IgG and IgA antibodies to ovalbumin. Comparison of binding activities to denatured ovalbumin or ovalbumin fragments of IgE antibodies with those of IgG or IgA antibodies.
We studied the binding activities of IgE, IgG and IgA antibodies in patients with allergy to hen's egg white against two different ovalbumin (OVA) preparations, which were physically or chemically denatured OVA and enzyme-digested OVA fragments. The binding activities of IgE antibodies to these OVA preparations with those of IgG or IgA antibodies were compared. It was found that the binding activities of IgE antibodies to denatured OVA by treatment with dithiothreitol, urea or hydrochloric acid were similar to those of IgG or IgA antibodies. In contrast, the binding activities of IgE antibodies to heat-denatured OVA or by treatment with sodium hydroxide at pH 11.0 were different from those of IgG or IgA antibodies to these denatured OVA. Furthermore, we found that the binding activities of anti-OVA antibodies in sera from patients with allergy to hen's egg white against fragmented OVA were different between IgE antibodies and IgG or IgA antibodies. Thus, it can be concluded that IgE antibodies to OVA in sera from patients with allergy to egg white differ from IgG or IgA antibodies in respect to binding activities against different preparations of denatured or fragmented OVA, probably due to differences in fine specificities of these antibodies against OVA. Topics: Allergens; Antibodies; Antibodies, Anti-Idiotypic; Antibody Specificity; Binding Sites, Antibody; Child; Child, Preschool; Egg White; Electrophoresis, Polyacrylamide Gel; Epitopes; Female; Food Hypersensitivity; Humans; Immunoglobulin A; Immunoglobulin E; Immunoglobulin G; Infant; Male; Ovalbumin; Peptide Fragments; Protein Denaturation; Sodium Dodecyl Sulfate | 1994 |
Identification of the disease-related T cell epitope of ovalbumin and epitope-targeted T cell inactivation in egg allergy.
An ovalbumin (OVA)-specific T cell line (TCL) was established from a patient with hen egg allergy. The TCL was CD4+, expressed alpha beta T cell receptor, and recognized OVA presented by HLA-DR10. Based on the response of the TCL to synthetic OVA peptides, it was found that the TCL recognized OVA 323-339, which is a major T cell epitope presented by murine I-Ad. The TCL secreted high levels of IL-5, but undetectable amounts of IL-2, interferon-gamma, and IL-4 when stimulated with OVA or the OVA 323-339 peptide. Since IL-5 is an important growth and chemotactic factor for eosinophils, it is possible that these OVA 323-339-specific T cells can contribute to human egg allergy. To our knowledge, this is the first demonstration of food allergen-specific TCL establishment and identification of a T cell epitope possibly related to the allergic reaction to food antigens. An analog peptide of the OVA 323-339 which is known to strongly bind to I-Ad partially inhibited the response of the TCL to OVA 323-339 presented by HLA-DR10, raising the possibility of peptide-based immunotherapy of food allergy. Topics: Amino Acid Sequence; Animals; Cell Line; Cell Line, Transformed; Chickens; Child, Preschool; Cytokines; Egg White; Epitopes; Food Hypersensitivity; HLA-D Antigens; Humans; Lymphocyte Activation; Molecular Sequence Data; Ovalbumin; T-Lymphocytes | 1994 |
[Immediate hypersensitive reactions to the ingestion of egg white and IgE binding to the egg white components].
IgE is considered to be involved in immediate hypersensitive reactions (IHR) following egg ingestion. IgE antibody levels to egg-white (EW) antigens in the IHR-positive group (n = 19, mean age +/- SD = 5.2 +/- 4.5 yr) were higher than those in the IHR-negative group (n = 13, mean of age +/- SD = 3.6 +/- 2.2 yr). However, even in the IHR-negative group, some patients showed high IgE to EW. RAST inhibition tests with heat-treated (100 degrees C, 5, 10, and 30 min) egg-white antigens were performed on 13 serum samples from subjects with IHR and 9 serum samples from subjects without IHR. Heat treatment decreased the IgE-binding activity of egg white and it was speculated that IgE from IHR-negative subjects bound to relatively heat-unstable sites of egg-white antigens. Furthermore, we selected IHR-negative subjects (n = 8, mean of age +/- SD = 3.0 +/- 1.7 yr) with higher IgE antibody levels than the lowest limit of IgE to EW of the IHR-positive group and compared IgE to ovomucoid (OM), ovalbumin (OA), conalbumin (CA), and lysozyme (Ly) between these IHR-negative and positive groups. IgE-binding activities to egg-white components, including OA, CA, and Ly but not OM, were significantly decreased with heat treatment. The IHR-negative group showed significantly lower IgE to OM (untreated, 5, 10, 30 min treatment) and 5 min treated OA alone than the IHR-positive group, while no difference was found in IgE to other components between the two groups.(ABSTRACT TRUNCATED AT 250 WORDS) Topics: Adolescent; Antigen-Antibody Reactions; Antigens; Child; Child, Preschool; Conalbumin; Egg White; Female; Food Hypersensitivity; Humans; Hypersensitivity, Immediate; Immunoglobulin E; Infant; Male; Muramidase; Ovalbumin; Radioallergosorbent Test | 1994 |
[Usefulness of Pharmacia tryptase test RIACT in diagnosis of IgE-dependent food allergy].
Topics: Adult; Cacao; Chymases; Egg White; Female; Food Hypersensitivity; Humans; Immunoglobulin E; Male; Mast Cells; Serine Endopeptidases; Skin Tests; Solanum lycopersicum; Tryptases | 1994 |
Food allergy in infants and children: clinical evaluation and management.
A total of 122 infants and children up to age 17 (69 males and 53 females) who were referred for food allergy to the Pediatric Allergy and Clinical Immunology Unit were evaluated by complete history, emphasizing the implicated foods, clinical presentation and involvement of various organ systems, physical examination, and prick skin tests to food allergens. Fourteen infants with a history of egg white allergy and positive skin tests to egg white also underwent skin tests (prick and intradermal in 1:100 dilution) to measles-mumps-rubella (MMR) vaccine; 35 children under 3 years old had 41 oral challenges with the suspected foods; and 9 children over 3 years old had 12 oral challenges with the suspected foods. We found that cow milk/humanized milk formula, egg white, soybean, and peanut are the main allergenic foods in the pediatric population. Thirteen children had 13 positive oral challenges: 12 to cow milk/humanized milk formula and one to egg white. Symptoms reproduced by oral challenges included urticarial and erythematous rash, conjunctival itching, angioedema, abdominal pain, vomiting, diarrhea, and rhinorrhea. No anaphylactic shock was reported. Negative skin test has an excellent predictive accuracy for negative oral challenge with the suspected food in children > 3 years old. The negative predictive accuracy of cow milk skin test in children < 3 years was 73%. Positive skin test is not a good predictor of a clinical reaction to food. Oral food challenge performed cautiously in a medical setting is the "gold standard" for diagnosis. MMR vaccine can be safely administered to infants with egg white allergy after skin tests with the vaccine are performed. Topics: Administration, Oral; Adolescent; Age Factors; Animals; Child; Child, Preschool; Double-Blind Method; Drug Combinations; Egg White; Female; Food Hypersensitivity; Humans; Infant; Male; Measles Vaccine; Measles-Mumps-Rubella Vaccine; Milk; Mumps Vaccine; Predictive Value of Tests; Rubella Vaccine; Sex Factors; Skin Tests | 1994 |
Determination of total and specific IgE to antigens from food allergens in children with atopic dermatitis using fluorimetric method of 3M Diagnostic Systems.
Topics: Allergens; Animals; Antigens; Chickens; Child; Citrus; Dermatitis, Atopic; Egg White; Female; Fluoroimmunoassay; Food Hypersensitivity; Humans; Immunoglobulin E; Meat; Milk Hypersensitivity; Swine; United States | 1992 |
Occupational asthma in the confectionary industry caused by sensitivity to egg.
We report on a patient with asthma induced by occupational exposure to egg used to spray cakes before baking. A type I hypersensitivity to egg white was demonstrated by means of skin test, immunoassay for specific IgE, and immediate bronchial provocation test response to an egg white extract. Topics: Adult; Asthma; Egg White; Food Hypersensitivity; Humans; Male; Occupational Diseases | 1992 |
[Study of IgE.IgG4 antibodies on eczema in infants. II. Clinical characteristics of infants with egg white.RAST 4+].
The author made an assessment in his first report, regarding relationship to the degree of skin involvement. As a result, it was suggested that the extent of eczema is a good index for determining the severity of the allergy and also that the severity of the allergy early in the infancy has a good correlation with egg white.specific IgE antibody. Therefore, an assessment had been made this time regarding the clinical characteristics of 32 infants who have strong reactions (egg white.RAST 4+) to egg white. The results were as follows; 1. All the infants with egg white.RAST 4+ had a systemic eczema, and their IgE antibodies showed high values of 445.6 +/- 626.9 IU/ml. 2. There were many cases with positive multiple allergens. Particularly, all the infants with egg white.RAST 1+ - 2+ were negative to rice and wheat, while 7 cases positive RAST score to rice and 9 cases to wheat were seen out of the 32 who showed the RAST 4+ to egg.white early in the infancy (rice; p less than 0.02 and wheat; p less than 0.01). 3. If the growth curves of the group from which egg and milk were completely eliminated are compared with the curves of the healthy infants, the height and head circumference were entirely in the normal range while the weight and Kaup index had a trend of being a little low, though they were within the normal range. 4. Regarding family history of allergies, past histories of atopic dermatitis on the mother's side were observed at a high rate. Topics: Dermatitis, Atopic; Egg White; Female; Food Hypersensitivity; Humans; Immunoglobulin E; Immunoglobulin G; Infant; Male; Radioallergosorbent Test | 1991 |
[Usefulness of allergologic tests of the 3M firm in detailed diagnosis of food allergy in children].
Topics: Adolescent; Animals; Chickens; Child; Child, Preschool; Dermatitis, Atopic; Diarrhea; Edible Grain; Egg White; Female; Fluoroimmunoassay; Food Hypersensitivity; Humans; Immunoglobulin E; Immunoglobulin Fragments; Immunoglobulin G; Infant; Milk Proteins; Ovalbumin; Radioallergosorbent Test | 1991 |
A case of transient hyperphosphatasaemia of infancy associated with a probable allergic disorder.
Serum alkaline phosphatase (ALP) activity was found to be grossly elevated (8594 U/L) in a 2-year-old female child, returning towards normal during the subsequent 2 months. Electrophoresis revealed two bands of ALP activity; isoenzyme analysis identified the cathodic band as being of bone origin and the anodic band as sialylated liver ALP. Whilst the aetiology of transient hyperphosphataemia remains unclear a probable allergic disorder appears to be a contributory factor in this patient. Topics: Alkaline Phosphatase; Calcifediol; Calcitonin; Child, Preschool; Egg White; Electrophoresis, Polyacrylamide Gel; Enzyme Stability; Female; Food Hypersensitivity; Humans; Infant, Newborn; Isoenzymes; Parathyroid Hormone | 1991 |
[Relationship specific IgE and IgG4 antibody to food allergen and other allergic factors in 0-year old allergic children].
We investigated the relation IgE and IgG4 antibody to food allergen and other allergic factors in 94 0-year old allergic children. And then, we compared this result data with the data of allergic children over 2-years old reported before. In 0-year old children, IgE antibody to food allergen and IgE RAST score to egg white were related more tightly to IgE RIST. And the tightness of these factors was 4 times as strong as those in allergic children over 2-year old. This fact was suggested the polyclonal production and induction of IgE antibody in infant children. And IgG4 antibody to food allergen was related tightly to eosinophil counts in 0-year old allergic children. The tightness of 2 factors was about 2 times as strong as those in allergic children over 2-years old. The fact was suggested the necessity of investigation of relationship between 2 factors. Topics: Animals; Dermatitis, Atopic; Egg White; Female; Food Hypersensitivity; Glycine max; Humans; Immunoglobulin E; Immunoglobulin G; Infant; Male; Milk; Multivariate Analysis; Radioallergosorbent Test | 1991 |
Immunological aspects of asthma (prophylaxis).
A long follow-up study revealed that convalescent stage children still have the potency to have an immediate type hypersensitivity reaction on exposure to mite antigen, with a high titer of mite specific IgE in their sera, but they are free from asthmatic attacks because of the reduction in the amount of mite antigen in the body, as shown by the reduction in the amount of mite specific IgG. We also made a prospective study to see whether early elimination of the allergen has any beneficial effect on the cessation of the development of allergic diathesis thereafter. Our study suggested that early elimination of food allergen in infancy not only improved clinical manifestations but also had a protective effect on the progression of the allergic march so far as production of reaginic antibodies was concerned: production of total IgE and mite specific IgE was kept to a minimum. Topics: Adolescent; Adult; Allergens; Animals; Asthma; Child; Child, Preschool; Egg White; Food Hypersensitivity; Humans; Immunoglobulin E; Immunoglobulin G; Infant; Mites | 1990 |
Measles immunization in children with clinical reactions to egg protein.
Thirty-five egg-sensitive children who received measles immunization without adverse sequelae are described. Thirty-two of the children had a history of immediate hypersensitivity reactions to egg protein, including 22 who developed a generalized reaction after oral exposure to egg. There were also 3 highly allergic children, with immediate hypersensitivity reactions to other food, who, despite having never been exposed to egg, developed large skin prick test wheals to egg white. Measles vaccine was given to all children without prior vaccine skin testing. There were no adverse reactions. It is suggested that measles vaccine can be given to children with a history of generalized or localized urticaria/angioedema on exposure to egg protein without prior skin testing. Topics: Child, Preschool; Egg Proteins, Dietary; Egg White; Egg Yolk; Female; Food Hypersensitivity; Humans; Hypersensitivity, Immediate; Infant; Male; Measles Vaccine; Milk Proteins; Ovalbumin; Skin Tests | 1990 |
Food allergy in preterm infants fed human milk.
In 80 preterms aged 9-24 months (mean age: 15.9) and in 80 sex- and age-matched full-terms the frequency of atopic diseases and of positive skin tests to 8 food and 6 inhalant allergens was determined. The two groups did not differ as to overall percentages of cutipositive subjects and patients with atopic diseases. In particular, frequencies of positive skin tests to foods and of atopic dermatitis (the peak prevalence of which occurs early in infancy) were similar in preterm (16.2 and 7.5%, respectively) and full-term (13.7 and 5.0%, respectively) infants. We suggest that preterm infants fed human milk are not at increased risk of developing food allergy and related diseases and that the absorption of antigens through the immature intestine does not seem to favor the development of an IgE sensitization to foods. Topics: Animals; Arthrodermataceae; Dermatitis, Atopic; Egg White; Female; Food Hypersensitivity; Humans; Infant; Infant, Newborn; Infant, Premature; Male; Milk; Milk, Human; Respiratory Sounds; Skin Tests; Urticaria | 1989 |
Absorption of egg antigens by the gut observed by oral Prausnitz-Küstner (Walzer) reaction in atopic dermatitis.
Sera from 50 children (27 boys and 23 girls, under the age of 3 years) with atopic dermatitis allergic or not to hen's egg shown by skin test or radioallergosorbent test (RAST) were passively transferred to recipients which were then challenged with injection of egg antigen (Prausnitz-Küstner (P-K) test) or with ingestion of a raw egg (oral P-K test). Thirty-one patients showed positive P-K reaction with serum titers from 2 to 8,192. Fifteen of the P-K positive cases were also positive in the oral P-K test with titers from 2 to 256. The ratio of the oral P-K titer and the P-K titer in each positive case was from 1:2 to 1:32. The results indicate that a high percentage of atopic dermatitis patients with egg allergy have IgE antibody in the serum capable of reacting with an ingested egg. Topics: Antigens; Child, Preschool; Dermatitis, Atopic; Egg White; Eggs; Female; Food Hypersensitivity; Hot Temperature; Humans; Immunization, Passive; Infant; Intestinal Absorption; Male; Skin Tests | 1989 |
Immediate hypersensitivity to ovalbumin in children with hen's egg white allergy.
Serum concentrations of IgE, IgG1 and IgG4 antibodies to ovalbumin and basophil sensitivity to ovalbumin were compared with the results of a titrated oral provocation test with ovalbumin in 27 children sensitive to hen's egg white, of whom 17 responded with an immediate hypersensitivity reaction. Neither the serum level of IgE, IgG1 and IgG4 antibodies to ovalbumin nor a positive histamine release test predicted the clinical relevance of ovalbumin sensitivity. The children with a positive challenge test had a significantly higher IgE/IgE4 ratio and tended to be younger and to have higher serum IgE levels and a higher IgG1/IgG4 ratio than those with a negative challenge test. We conclude that an oral provocation test is necessary to confirm the diagnosis of food allergy. Topics: Child; Child, Preschool; Egg White; Enzyme-Linked Immunosorbent Assay; Female; Food Hypersensitivity; Histamine Release; Humans; Hypersensitivity, Immediate; Immunoglobulin E; Immunoglobulin G; Infant; Male; Ovalbumin | 1988 |
New allergens from hen's egg white and egg yolk. In vitro study of ovomucin, apovitellenin I and VI, and phosvitin.
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. Topics: Allergens; Animals; Apoproteins; Chickens; Egg Proteins; Egg Proteins, Dietary; Egg White; Egg Yolk; Food Hypersensitivity; Humans; Immunoglobulin E; In Vitro Techniques; Ovomucin; Phosvitin; Radioallergosorbent Test | 1988 |
[Correlation of specific IgG4 antibody titers and specific IgE RAST score to EGG white, milk and soybean in allergic children].
Topics: Adolescent; Adult; Age Factors; Animals; Antibody Specificity; Asthma; Child; Child, Preschool; Egg White; Female; Food Hypersensitivity; Glycine max; Humans; Immunoglobulin E; Immunoglobulin G; Infant; Male; Milk; Radioallergosorbent Test | 1988 |
Specific IgG antibodies to Dermatophagoides pteronyssinus and egg white--their changes with age.
Dermatophagoides pteronyssinus-specific and egg white-specific IgG in 232 children and 42 adults were measured by the RAST method using monoclonal anti-human IgG antibodies (HG2-25) as the secondary antibody. Changes in allergen-specific IgG with the age of the subjects were examined. Allergen-specific IgG antibody in standard serum was designated as 1,000 U/mL. Standard curves were made for each measurement and the levels of allergen-specific IgG of the sera were expressed in units (U). Dermatophagoides pteronyssinus-specific IgG increases from 9 months of age until adulthood. The atopic group showed higher mean values than the non-atopic group (r less than .001). Egg white-specific IgG reaches a peak around 3 to 4 years of age. After this, it declines until adulthood. These results suggest that age factors and allergen factors must be taken into consideration when evaluating allergen-specific IgG antibodies. Topics: Adolescent; Adult; Aging; Animals; Antibody Specificity; Child; Child, Preschool; Egg White; Food Hypersensitivity; Humans; Hypersensitivity; Immunoglobulin G; Infant; Mites; Radioallergosorbent Test | 1987 |
[Detection and changes in serum IgG and IgE antibodies to hen's egg lysozyme in patients with egg allergy].
Topics: Adolescent; Antibody Specificity; Child; Child, Preschool; Egg White; Eggs; Female; Food Hypersensitivity; Humans; Immunoglobulin E; Immunoglobulin G; Infant; Male; Muramidase; Radioimmunoassay | 1986 |
Egg white-specific IgE and IgG4 antibodies in atopic children.
IgE, IgG1, and IgG4 antibodies in egg allergy were evaluated. It was found that there was a correlation between clinical egg sensitivity and IgE RAST from birth to 5 years of age, although IgG1 and IgG4 antibodies tended to increase with age in egg-allergic subjects. The role of IgG subclass antibodies in this allergic disorder is also discussed. Topics: Adolescent; Child; Child, Preschool; Egg White; Food Hypersensitivity; Humans; Hypersensitivity, Immediate; Immunoglobulin E; Immunoglobulin G; Infant; Radioallergosorbent Test | 1986 |
[An unexpected severely allergic reaction to infant food in 2 children with known allergies to cow's milk and egg white].
Topics: Anaphylaxis; Animals; Egg White; Food Hypersensitivity; Humans; Immunoglobulin E; Infant; Infant Food; Male; Milk; Radioallergosorbent Test | 1985 |
[Food allergy. I. Pathogenesis, clinicaL aspects and diagnosis].
Gut associated lymphoid tissue (GALT) and mucosa associated lymphoid tissue (MALT) form the pathophysiological basis for immune function of the gastrointestinal tract. The precondition for an immune response to food antigens is absorption through the mucosa. "M"-cells in the epithelial layer in Peyer's patches are specialized for antigen uptake. Foodstuff allergens either ingested or inhaled may cause, locally or systematically, a multitude of symptoms. All four allergic reaction mechanisms, according to the classification of Coombs and Gell, may occur alone or in combination. Due to the lack or reliable test procedures, allergic reactions to food often remain unrecognized or, on the other hand, are too often supposed. It is important to arrive at a clear definition of food allergies. Other causes of incompatibility to foodstuffs must be excluded, such as toxic effects, intolerance reactions to pharmacologically vasoactive or psychoactive substances in certain foods, and pseudo-allergic reactions and enzymopathies. Food allergies with type I reactions are easily recognized by means of a careful history and allergological examination, especially using scratch or prick tests with fresh food, RAST, and a carefully conducted elimination diet. None of the other available in-vitro test methods can replace the allergological examination. Some cases of food allergy are presented which demonstrate the often painful process from symptom to specific diagnosis. Topics: Adult; Animals; Child; Condiments; Digestive System; Egg White; Female; Food Hypersensitivity; Humans; Male; Meat; Medical History Taking; Milk; Peyer's Patches; Radioallergosorbent Test; Skin Tests; Vegetables | 1985 |
Allergy to hen's egg white in atopic dermatitis.
Clinical parameters of 84 egg-allergic children were recorded. The individual allergens in hen's egg white were studied by means of crossed radio-immunoelectrophoresis (CRIE). Thirteen of the proteins in the egg white were found to have given rise to IgE-antibody production in the egg-allergic children. The major allergens were identified as ovalbumin, ovomucoid and ovotransferrin. Pruritus and exacerbation of atopic dermatitis were the symptoms of egg allergy most frequently recorded. A clear association was found between egg allergy and atopic dermatitis and can be explained on basis of the relationship that seems to exist between atopic dermatitis and high levels of total IgE in serum. This relationship is discussed. Topics: Adolescent; Allergens; Child; Child, Preschool; Conalbumin; Dermatitis, Atopic; Egg White; Food Hypersensitivity; Humans; Immunoelectrophoresis, Two-Dimensional; Immunoglobulin E; Infant; Ovalbumin; Ovomucin; Radioallergosorbent Test; Skin Tests | 1985 |
Allergens in the white and yolk of hen's egg. A study of IgE binding by egg proteins.
The radioallergosorbent test (RAST) was used to compare the IgE binding of egg white and yolk, and allergenic proteins were detected by immunoelectrotransfer ('Western blotting'). The main allergens were found in egg white, but for a large proportion of the egg-sensitive patients, yolk contained specific IgE-binding constituents. For blood sera from 36 patients, there was a positive correlation between the results of RAST for egg white and for yolk. Lysozyme was found to be an allergen for some patients. The effect of heating on the allergenicity of egg white was examined and the allergenicity of hen egg white was compared with that of a duck egg. The allergens in yolk were associated with each of the three yolk fractions, and several of the proteins in the low-density lipoprotein fraction bound IgE. Topics: Adolescent; Adult; Allergens; Animals; Chickens; Child; Child, Preschool; Egg Proteins; Egg White; Egg Yolk; Female; Food Hypersensitivity; Humans; Immunoglobulin E; Male; Muramidase; Radioallergosorbent Test | 1985 |
[Possible mechanisms of the asthmogenic effect of egg white in patients with bronchial asthma].
Topics: Adolescent; Adult; Asthma; Egg White; Food Hypersensitivity; Humans; Middle Aged; Ovalbumin | 1985 |
EGG hypersensitivity as measured by RAST and a reverse enzyme-immunoassay.
The application of a reverse enzyme-immunoassay (REIA) to measure specific anti-egg IgE is described. The results obtained with the REIA and the RAST are shown. The REIA is economical, easy and fast to perform when the conjugate has been made, non-radioactive and offers a new alternative for the in vitro evaluation of egg white-specific IgE. Topics: Antibody Specificity; Egg White; Food Hypersensitivity; Humans; Immunoenzyme Techniques; Immunoglobulin E; Radioallergosorbent Test | 1984 |
IgE antibodies to food allergens detected by ELISA, RAST and monkey PCA.
IgE antibody to twelve common food and inhalant allergens was measured by enzyme-linked immunosorbent assay (ELISA) in the sera of thirteen atopic patients with one or more allergic disorders (asthma occurring in eleven; rhinitis in ten; eczema in six; urticaria in four; mouth and gastro-intestinal symptoms in six), of twelve non-atopic patients with various clinical symptoms (asthma in four; rhinitis in four; eczema in one; urticaria in two; mouth and gastro-intestinal symptoms in four) and sixteen cord blood sera. The atopic patients had significantly higher IgE ELISA values to the twelve allergens tested than non-atopic persons (P less than 0.01) and cord blood sera (P less than 0.001). Further investigation of IgE antibody to egg white in a group of twenty-two maternal-infant-paired sera using RAST and ELISA techniques showed two cord blood sera that had reproducible RAST values significantly greater than the mean of the maternal group. This was confirmed by RAST inhibition studies but not by monkey PCA tests. High IgE ELISA values to egg white extract did not correlate with RAST results. Topics: Allergens; Animals; Egg White; Enzyme-Linked Immunosorbent Assay; Female; Fetus; Food Hypersensitivity; Haplorhini; Humans; Immunoglobulin E; Passive Cutaneous Anaphylaxis; Pregnancy; Radioallergosorbent Test | 1983 |
A clinical and immunological study of allergy to hen's egg white. VI. Occurrence of proteins cross-reacting with allergens in hen's egg white as studied in egg white from turkey, duck, goose, seagull, and in hen egg yolk, and hen and chicken sera and fles
The occurrence of proteins cross-reacting with allergens in hen's egg white was studied in turkey, duck, goose and seagull egg whites, in hen egg yolk, and in hen and chicken sera and flesh. The study was based upon quantitative immunoelectrophoretic techniques. The different egg whites were all found to contain proteins cross-reacting with most of the allergens in hen's egg white, but the degree of cross-reactivity varied considerably among the various egg whites. All egg whites contained proteins able to bind human IgE-antibody in the sera of patients with allergy to hen's egg white. Several proteins cross-reacting with allergens in hen's egg white were also detected in egg yolk and in hen and chicken sera and flesh. Clinical implications of the results are discussed. Topics: Allergens; Animals; Birds; Conalbumin; Cross Reactions; Egg Proteins; Egg White; Food Hypersensitivity; Immunoelectrophoresis; Ovalbumin; Ovomucin; Poultry; Species Specificity | 1983 |
A clinical and immunological study of allergy to hen's egg white. IV. Specific IGE-antibodies to individual allergens in hen's egg white related to clinical and immunological parameters in egg-allergic patients.
Different subgroups of egg-allergic patients were established according to differences in allergic symptoms provoked by hen's egg white, total IgE-level, RAST (radioallergosorbent test) results to egg white, and age. In each group the pattern of specific IgE-antibodies to individual allergens in the egg white, determined by means of crossed radioimmunoelectrophoresis (CRIE), was compared with the pattern in a control group. The RAST value to egg white was found to exert the strongest influence on the CRIE results. A few statistically significant differences in CRIE results to certain allergens were also observed in other pairs of subgroups of egg-allergic patients. Possible explanations for this are discussed. It was concluded that CRIE studies of allergens in mixed protein solutions, using a series of sera from allergic patients, will most probably give the same results and the same classification of the allergens independent of the characteristics of the patients from which the sera were collected. However, it should be emphasized that the CRIE series must include a sufficient number of patients with high RAST values to the allergen in question. Otherwise some allergens may be missed and the classification of the allergens may be different. Topics: Adolescent; Age Factors; Allergens; Animals; Antibodies; Autoradiography; Chickens; Child; Child, Preschool; Egg White; Female; Food Hypersensitivity; Humans; Immunoelectrophoresis, Two-Dimensional; Immunoglobulin E; Infant; Radioallergosorbent Test | 1983 |
[Food hypersensitivity in infants].
In a group of 41 infants with immediate, IgE mediated, food hypersensitivity, food anamnesis was specific in 60 per 100 and food challenge positive in 29 out of 34 times. Total serum IgE levels were raised in 80 per 100. In 26 instances symptoms appeared with the first food intake (15 cases) or there was sensitization before ingestion (11 cases); all but three were breast fed. Moreover, breast feeding in patients of the whole group had higher prevalence (p less than 0,001) than in a non-sensitized control group. These results suggest that food hypersensitivity in infants occurs very often without previous antigen intake and it is not always followed by clinical intolerance. Breast milk and/or transplacental antigen passage are probably important ways of sensitization. If so, it seems that minute quantities of antigen may be more fit for sensitization, provided the possible genetic high responsiveness for IgE synthesis in those infants. Topics: Animals; Cattle; Egg White; Female; Food Hypersensitivity; Humans; Hypersensitivity, Immediate; Immunoglobulin E; Infant; Infant Food; Intradermal Tests; Male; Milk; Milk, Human | 1983 |
A clinical and immunological study of allergy to hen's egg white. V. Purification and identification of a major allergen (antigen 22) in hen's egg white.
Antigen 22 (ag-22) in hen's egg white, previously shown to be one of the major allergens in the egg white, was partially purified by combining biochemical separation techniques and quantitative immunoelectrophoretic methods. The molecular weight of ag-22 was found to be approximately 78,000 using analytical ultracentrifugation and pI was determined to be 6.1, which is appropriate with the values of ovotransferrin. It was concluded that ag-22 is identical with ovotransferrin. The ability of ovotransferrin to react in the human IgE-system was demonstrated in vivo and in vitro, by means of skin prick tests and crossed radioimmunoelectrophoresis. Topics: Allergens; Animals; Antigens; Chickens; Egg Proteins; Egg White; Female; Food Hypersensitivity; Humans; Immune Sera; Immunoelectrophoresis, Two-Dimensional; Molecular Weight; Ovalbumin; Rabbits; Skin Tests | 1983 |
A clinical and immunological study of allergy to hen's egg white. I. A clinical study of egg allergy.
Various clinical features of eighty-four atopic patients, with clinical hypersensitivity to egg and positive RAST to egg white, were studied. Some of the clinical data were compared with data from a control group of atopic patients without egg allergy. Atopic diseases and certain food allergies in the families of the egg-allergic patients and atopic controls were also studied. This was done in order to investigate the extent to which differences between the egg allergy group and the atopic control group were reflected in their respective families. Topics: Adolescent; Animals; Asthma; Breast Feeding; Cattle; Child; Child, Preschool; Dermatitis, Atopic; Egg White; Fish Products; Food Hypersensitivity; Humans; Hypersensitivity, Immediate; Immunoglobulin E; Infant; Milk; Radioallergosorbent Test; Skin Tests; Urticaria | 1983 |
Serum D-xylose absorption tests: reproducibility and diagnostic usefulness in food-induced enterocolitis.
We evaluated the use of the D-xylose absorption test as a marker of intestinal mucosal damage following single-dose oral food challenges in infants suspected of food-protein-induced-enterocolitis. The absorption tests were performed before any challenge, and again after each of four separate food challenges. The response to challenge was judged by five objective criteria (diarrhea, polymorphonuclear leukocytosis, fecal blood, leukocytes, and eosinophils). A significant decrease in the group mean for serum xylose was seen following positive challenges. The 1-h serum xylose level prior to any challenge was 42 +/- 9.5, following negative challenges it was 46 +/- 15, and following positive challenges it was 28 +/- 4.4. However, there was not a good individual correlation between the challenge response and xylose absorption, so intrasubject variability of the xylose absorption test was examined in six infants who had at least three tests performed before a positive challenge response was encountered. The average standard deviation for these repeated tests was 8.2 mg/dl, and the coefficient of variability was 12.6%. This would suggest that, in utilizing this test to assess mucosal damage following oral food challenges or gluten reintroduction, a decrease of 16 mg/dl from the prechallenge values would have to be seen before the difference would exceed two standard deviations. This degree of change was not seen in any patient following a single oral food challenge. Topics: Animals; Cattle; Colon; Drug Evaluation; Egg White; Enterocolitis, Pseudomembranous; Food Hypersensitivity; Glycine max; Humans; Infant; Leukocyte Count; Milk; Neutrophils; Oryza; Xylose | 1982 |
[Estimation of specific IgE and IgG antibodies to egg white, ovalbumin and ovomucoid in hen's egg allergy (author's transl)].
Topics: Adolescent; Age Factors; Animals; Antibody Specificity; Chickens; Child; Child, Preschool; Egg White; Eggs; Food Hypersensitivity; Humans; Immunoglobulin E; Immunoglobulin G; Infant; Ovalbumin; Ovomucin | 1982 |
A clinical and immunological study of allergy to hen's egg white. II. Antigens in hen's egg white studied by crossed immunoelectrophoresis (CIE).
Topics: Allergens; Animals; Chickens; Egg White; Electrophoresis, Agar Gel; Electrophoresis, Polyacrylamide Gel; Female; Food Hypersensitivity; Humans; Immune Sera; Immunoelectrophoresis, Two-Dimensional; Isoelectric Focusing; Muramidase; Ovalbumin; Ovomucin; Rabbits; Radioallergosorbent Test | 1982 |
[Role of food hypersensitivity in the etiology of nasal polyps].
Topics: Adult; Allergens; Egg White; Food Hypersensitivity; Humans; Male; Nasal Mucosa; Nasal Polyps | 1982 |
A clinical and immunological study of allergy to hen's egg white. III. Allergens in hen's egg white studied by crossed radio-immunoelectrophoresis (CRIE).
Allergens in hen's egg white were studied in crossed radio-immunoelectrophoresis (CRIE). Specific IgE-antibodies against different proteins in the egg white were examined in sera from 70 atopic patients with clinical hypersensitivity, and RAST greater than or equal to 2 to egg white. Ovalbumin, ovomucoid and an unidentified protein, antigen 22, were classified as major allergens. Specific IgE-antibodies against 10 more proteins in hen's egg white were detected. IgE-antibodies against lysozyme could not be detected. Topics: Adolescent; Allergens; Animals; Chickens; Child; Child, Preschool; Egg White; Female; Food Hypersensitivity; Humans; Immunoelectrophoresis; Immunoelectrophoresis, Two-Dimensional; Infant; Muramidase; Ovalbumin; Ovomucin; Rabbits; Radioallergosorbent Test; Skin Tests | 1982 |
Schizophrenia, celiac disease, and antibodies to food.
Topics: Adult; Aged; Animals; Antibodies; Celiac Disease; Egg White; Female; Food Hypersensitivity; Glutens; Humans; Male; Middle Aged; Milk; Mood Disorders; Schizophrenia | 1981 |
Complement consumption in eggwhite and fish sensitivity.
A case of eggwhite allergy and a case of fish allergy, where complement-fixation by thermostable IgG-class antibody was positive at extremely high antigen dilutions are described. The antibody in eggwhite allergy was of the precipitating variety and the C-fixation phenomenon was not related to the presence or absence of IgE antibody. Topics: Animals; Antigen-Antibody Reactions; Chemical Precipitation; Chickens; Complement Fixation Tests; Complement System Proteins; Dust; Egg White; Fishes; Food Hypersensitivity; Guinea Pigs; Humans; Immunoglobulin E; Infant; Male; Ovalbumin; Ovomucin; Rabbits; Radioallergosorbent Test | 1981 |
A follow-up study of children with food allergy. Clinical course in relation to serum IgE- and IgG-antibody levels to milk, egg and fish.
Eighty-two children with food sensitivity were followed-up for 2-5 years. Most children showed a decreasing sensitivity and the clinical course of food allergy seemed to reflect the course of the humoral immune responses to the offending foods. The occurrence of IgE- and IgG-antibodies paralleled in most cases. However, an early, high IgG/IgE food antibody ratio seemed to be a good prognostic sign, indicating a possible blocking capacity of IgG-antibodies. Topics: Adolescent; Animals; Asthma; Cattle; Child; Child, Preschool; Conjunctivitis; Eczema; Egg White; Fishes; Follow-Up Studies; Food Hypersensitivity; Humans; Immune Tolerance; Immunoglobulin E; Immunoglobulin G; Immunoglobulins; Lactoglobulins; Milk; Ovomucin; Rhinitis | 1981 |
Children with allergic rhinitis and/or bronchial asthma treated with elimination diet: a five-year follow-up.
Three hundred and twenty-two children under one year of age with respiratory allergy and negative inhalant skin tests were placed on a six-week hypoallergenic diet consisting of Meat Base Formula, beef, carrots, broccoli and apricots. Two hundred and ninety-two or 91% showed significant improvement of respiratory symptom scores during the trial. On subsequent oral food challenge symptoms were reproduced in only 51% of the children. Milk greater than egg greater than chocolate greater than soy greater than legumes greater than cereals were most commonly involved. Skin tests with food allergens rarely correlated with challenge results. One hundred and seventeen or 40% later developed inhalant respiratory allergy. Only 6% of the children studied five years or longer showed any evidence of food sensitivity. The data suggest (1) infants with respiratory allergy will respond to hypoallergenic diet, (2) symptoms may or may not reappear on food challenge, (3) food allergy tends to be "outgrown" and (4) many "grow into" inhalant respiratory allergy. Topics: Animals; Asthma; Cacao; Cattle; Egg White; Follow-Up Studies; Food Hypersensitivity; Glycine max; Humans; Infant; Milk; Rhinitis | 1980 |
Food allergy in atopic dermatitis: experimental observations.
Results of an investigation of 134 subjects with atopic dermatitis and 29 controls are described. The investigation involved: 1) an allergological enquiry into each patient's medical history, with particular reference to consumption of eggs, milk and fish; 2) a total IgE assay; 3) RAST with egg, milk, cod; 4) a challenge test. Recording of medical histories revealed the existence of clinical sensitivity to egg, milk and cod in respectively 21, 17 and 7 of the 134 subjects with atopic dermatitis, but in none of the controls. In the atopic subjects, RAST demonstrated egg, milk and cod antibodies in 37, 28 and 14 cases respectively, while of the controls only 2 had antibodies--and then in minimal amounts. The maximum incidence of egg and milk antibodies was demonstrated in the initial 3 years of life. Clinical sensitization to cod manifests itself in the form of attacks (urticaria, angi-oedema, vomiting) showing significant correlation between clinical history, results of RAST and the response to challenge, while in the case of sensitivity to eggs and, even less evidently, to milk, the symptoms are more often referred to as "exacerbation of the dermatosis" and the results of RAST, of challenging and the clinical history tend to be contradictory. Topics: Adolescent; Adult; Animals; Antibodies; Child; Child, Preschool; Dermatitis, Atopic; Egg White; Female; Fish Products; Food Hypersensitivity; Humans; Immunoglobulin E; Infant; Male; Milk; Radioallergosorbent Test | 1978 |
The diagnosis of hypersensitivity to ingested foods. Reliability of skin prick testing and the radioallergosorbent test with different materials.
The diagnostic reliability in food allergy of skin prick tests (SPT) and the radio-allergosorbent test (RAST) was investigated in paediatric patients with respiratory and skin allergies. SPT and RAST were found to be reliable for the diagnosis of allergy to codfish, peas, nuts, peanuts and egg white. Positive SPT and RAST to cereals were common, but were most often without clinical significance or were correlated with respiratory allergy to the inhalation of flour dust. SPT and RAST were only partly reliable with regard to allergy to cow's milk, and were mostly reliable when used together and showing corresponding results. Experimental allergosorbents for RAST with soy beans and white beans were not reliable. The study shows the need to improve the diagnostic materials and to establish the diagnostic reliability of the material and tests used for each food item in question. Topics: Adolescent; Animals; Arachis; Asthma; Child; Child, Preschool; Eczema; Edible Grain; Egg White; Fabaceae; Food Hypersensitivity; Humans; Infant; Milk; Nuts; Plants, Medicinal; Radioallergosorbent Test; Skin Tests | 1978 |
[Clinical aspects, diagnosis and therapy of food hypersensitivity].
Foodstuff allergens may cause, either ingested, inhaled, locally or systemically, a varied pathology related particularily to the skin, the respiratory and the gastrointestinal tract. Due to the bewildering multitude of symptoms and the lack of reliable methodology for the detection of the allergens, no diagnosis is reached frequently. None of the available test methods (not even new in vitro tests such as RAST) can replace a thorough medical history. Between 1970 and 1975, we have ascertained 63 cases of foodstuff allergy in our clinic in Zürich. Many of them presented as bronchial asthma, allergic rhinitis, urticaria and Quinckeedema. Celery, potatoes, milk, egg-white, cheese and cereals were most frequently encountered as allergens. The only wholly effective therapeutic procedure consists in eliminating the allergenfrom food, a measure whose practical realization may prove to be quite difficult. Some results with oral hyposensibilisation are presented. Topics: Allergens; Animals; Cheese; Desensitization, Immunologic; Edible Grain; Egg White; Food Hypersensitivity; Humans; Milk; Skin Tests | 1978 |
Egg allergy.
Topics: Child; Child, Preschool; Egg White; Food Hypersensitivity; Humans; Male | 1977 |
Egg allergy, influenza vaccine, and immunoglobulin E antibody.
In a study of 70 patients with asthma, rhinitis, and eczema, those giving a definite history of allergic reactions to egg more frequently showed positive skin tests to egg extracts (p = less than 0.003), the wheal diameters of which were significantly larger (p = less than 0.01) than in patients with only a possible or no such history. Patients with a definite history of egg allergy had significantly higher levels of specific IgE antibody against egg yolk, egg white, and allantoic fluid than patients in the other two groups (p = less than 0.005). Seven patients, all of whom had given a definite history of allergy to egg, were found to have positive skin prick tests to influenza vaccine, at the concentration used in medical practice. Two of these patients had previously been given influenza vaccine and both had developed adverse reactions. Of the 22 patients giving a definite history of allergy to egg, the 7 (35 per cent) with positive skin tests to influenza vaccine had significantly larger skin tests and higher levels of specific IgE antibody to the egg extracts than the group as a whole (p = less than 0.001). Allergic reactions to influenza vaccine are likely to occur in patients who have a definite history of allergy to egg and large skin prick test reactions or high levels of specific IgE antibody to egg extracts. Those at risk can best be identified by skin prick testing with egg extracts and undiluted influenza vaccine. Topics: Adolescent; Adult; Aged; Allantois; Animals; Antibody Specificity; Chick Embryo; Child; Child, Preschool; Egg White; Egg Yolk; Eggs; Female; Food Hypersensitivity; Humans; Immunoglobulin E; Immunoglobulin G; Influenza Vaccines; Male; Middle Aged; Precipitins; Skin Tests; Tissue Extracts | 1976 |
Influenza virus vaccine and egg allergy.
Topics: Allantois; Antibodies; Egg White; Egg Yolk; Eggs; Female; Food Hypersensitivity; Humans; Immunoglobulin E; Influenza Vaccines; Skin Tests | 1975 |
Egg-white sensitivity and atopic eczema.
Topics: Adolescent; Asthma; Child; Child, Preschool; Dermatitis, Atopic; Egg White; Female; Food Hypersensitivity; Humans; Immunoglobulin E; Infant; Male; Radioimmunoassay; Skin Tests | 1974 |
Food antibodies in serum--a screening test for coeliac disease.
Topics: Animals; Antibodies; Blood; Celiac Disease; Child, Preschool; Edible Grain; Egg White; Egg Yolk; Female; Folic Acid; Food Hypersensitivity; Glutens; Humans; Immunoglobulin A; Immunoglobulin G; Immunoglobulins; Male; Milk; Oryza; Sheep; Triticum | 1972 |
[Congenital sensitization. 3. Relationship between the incidence of eczema in breast-fed neonates and arti-food antibody titers against various food in the amniotic fluid].
Topics: Adult; Albumins; Amniotic Fluid; Antibodies; Breast Feeding; Eczema; Egg White; Female; Food Hypersensitivity; Glycine max; Hemagglutination Tests; Humans; Infant, Newborn; Infant, Newborn, Diseases; Male; Pregnancy | 1971 |
[Congenital sensitization. 2. Food allergy in the etiology of eczema in the breast-fed neonatal infant with special reference to the participation of congenital factor].
Topics: Adult; Allergens; Animals; Breast Feeding; Eczema; Egg White; Female; Food Hypersensitivity; Glycine max; Hemagglutination Tests; Humans; Infant, Newborn; Infant, Newborn, Diseases; Male; Milk | 1971 |
[Congenital sensitization to food in humans].
Topics: Antibody Formation; Egg White; Female; Food Hypersensitivity; Humans; Infant, Newborn; Maternal-Fetal Exchange; Pregnancy | 1970 |
[Use of immunosorbents for determining antibodies to food antigens in the blood serum].
Topics: Animals; Antigen-Antibody Reactions; Antigens; Cellulose; Child; Egg White; Fishes; Food Hypersensitivity; Humans; Meat; Milk | 1969 |
[Typical milk-egg albumen allergy and its desensitization therapy].
Topics: Allergens; Animals; Blood Coagulation Tests; Desensitization, Immunologic; Egg White; Female; Food Hypersensitivity; Histamine H1 Antagonists; Humans; Infant; Milk | 1968 |
The anaphylactoid reaction in the egg white-sensitized rat.
Topics: Anaphylaxis; Animals; Antigen-Antibody Reactions; Egg White; Escherichia coli; Female; Food Hypersensitivity; Lipopolysaccharides; Ovalbumin; Pertussis Vaccine; Polysaccharides, Bacterial; Propranolol; Rats; Zymosan | 1968 |
[Immunological studies on food allergy. 2. IgG-, IgA antibody and unidentified antibody detected in egg allergy with 131-I conjugated egg albumin].
Topics: Antibodies; Egg White; Eggs; Food Hypersensitivity; Humans; Immunoelectrophoresis; Immunoglobulin G; Immunoglobulin M; Iodine Isotopes; Ovalbumin; Radioimmunoassay | 1968 |
[Immunological studies on food allergy. 1. PCA and Prausnitz-Kustner reaction by oral administration of antigen or allergen].
Topics: Adult; Allergens; Animals; Antigens; Cytochromes; Egg White; Female; Food Hypersensitivity; Guinea Pigs; Humans; Immunoelectrophoresis; Intestinal Absorption; Male; Ovalbumin; Passive Cutaneous Anaphylaxis; Radioimmunoassay | 1968 |
Chick embryo grown measles vaccine in an egg-sensitive child.
Topics: Animals; Chick Embryo; Child, Preschool; Drug Hypersensitivity; Egg White; Eggs; Food Hypersensitivity; Humans; Male; Measles Vaccine; Skin Tests; Vaccination; Virus Cultivation | 1967 |
A contribution to the immunology of experimental egg allergy.
Topics: Animals; Antigen-Antibody Reactions; Egg White; Egg Yolk; Eggs; Female; Food Hypersensitivity; Immunodiffusion; Immunoelectrophoresis; Rabbits | 1967 |
The anaphylactoid reaction in wild rats.
Topics: Anaphylaxis; Animals; Dextrans; Egg White; Food Hypersensitivity; Genetics; Rats | 1966 |
Age difference of BDB haemagglutinating antibody titres against milk and egg allergens.
Topics: Adolescent; Albumins; Animals; Antibodies; Biphenyl Compounds; Child; Child, Preschool; Egg White; Egg Yolk; Female; Food Hypersensitivity; Hemagglutination Tests; Humans; Infant; Lactoglobulins; Milk | 1966 |
[Food allergy in vascular purpura].
Topics: Adult; Egg White; Female; Food Hypersensitivity; Humans; Meat; Purpura; Vegetables | 1966 |
[A study of allergy to eggs].
Topics: Adolescent; Animals; Antibodies; Child; Child, Preschool; Egg White; Female; Food Hypersensitivity; Humans; Immunoelectrophoresis; In Vitro Techniques; Infant; Male; Ovalbumin; Rabbits | 1965 |
[STUDIES ON FOOD ALLERGY. 1. SHIFTS OF HEMAGGLUTINATION TITERS OF MILK AND EGGS IN HUMAN SERA OF EACH AGE GROUP STUDIED BY THE BISDIAZOTIZED BENZIDINE HEMAGGLUTINATION TEST (BDB TEST)].
Topics: Adolescent; Aging; Albumins; Allergens; Benzidines; Caseins; Child; Egg White; Egg Yolk; Food Hypersensitivity; Geriatrics; Globulins; Hemagglutination; Hemagglutination Tests; Humans; Infant; Infant, Newborn | 1964 |
Hemagglutination in sera from egg-sensitive individuals.
Topics: Egg White; Food Hypersensitivity; Hemagglutination; Hemagglutination Tests; Humans | 1962 |