muramidase and Dermatitis--Atopic

Dogs with cutaneous adverse food reactions (CAFR) often have specific IgE to food allergens. Egg white, which is majorly composed of ovomucoid, ovalbumin, ovotransferrin, and lysozyme, is a food allergen in dogs. Information of the IgE reactivity to purified egg white allergens supports accurate diagnosis and efficiency treatment in humans. However, to the best of our knowledge, there have been no studies on the IgE reactivity to purified egg white allergens in dogs. Here, we investigated the IgE reactivity to crude and purified allergens of hen egg white in dogs with CAFR. First, when we examined serum samples from 82 dogs with CAFR for specific IgE to crude egg white by ELISA, 9.8% (8/82) of the dogs with CAFR showed the IgE reactivity to crude egg white. We then used sera from the eight dogs with positive IgE reactivity to crude egg white to examine the IgE reactivity to four purified allergens, ovomucoid, ovalbumin, ovotransferrin, and lysozyme, by ELISA. We found that 75% (6/8) of the dogs showed IgE reactivity to both ovomucoid and ovalbumin, and that 37.5% (3/8) of the dogs showed IgE reactivity to ovotransferrin. None (0/8) showed IgE reactivity to lysozyme. Moreover, validating these results, the immunoblot analyses were performed using the sera of the three dogs showing the highest IgE reactivity to crude egg white. Both anti-ovomucoid and anti-ovalbumin IgE were detected in the sera of these dogs, while anti-ovotransferrin IgE was not detected. Considering these, ovomucoid and ovalbumin appears to be the major egg white allergens in dogs with CAFR.

Topics: Allergens; Animals; Antibody Specificity; Chickens; Conalbumin; Dermatitis, Atopic; Dog Diseases; Dogs; Egg Hypersensitivity; Egg White; Immunoglobulin E; Muramidase; Ovalbumin; Ovomucin

The objective was to compare impact of indoor office environment on employees with eczema with those without eczema. Exposure was measured at 56 sites and modelled for 173 work places. Tear film stability, lysozyme in nasal lavage, immunoglobulin E (IgE), and Phadiatop were assessed, and symptoms and perceptions collected by questionnaires. Multiple regression analyses were applied, adjusted for age, gender, strain, current smoking, and respiratory infections. Those with eczema perceived temperature too high but not associated with measured temperature. They had increased lysozyme in nasal lavage associated with increased air temperature difference between 6 and 10 AM, more general and mucosal symptoms, and "dry or flushed facial skin" associated with airborne particulate matter less than 10 microns in diameter (PM(10)). Impact of PM(10) was most pronounced among those with eczema previous 30 days. Having eczema might be an important predictor for subjective and objective responses to indoor environment.

Topics: Adult; Air Pollutants, Occupational; Air Pollution, Indoor; Case-Control Studies; Cross-Sectional Studies; Dermatitis, Atopic; Facial Dermatoses; Female; Flushing; Humans; Immunoglobulin E; Linear Models; Male; Middle Aged; Muramidase; Nasal Lavage Fluid; Occupational Exposure; Particulate Matter; Surveys and Questionnaires; Tears; Universities; Workplace

Topics: Dermatitis, Atopic; Drug Hypersensitivity; Egg Hypersensitivity; Humans; Immunoglobulin E; Infant; Male; Muramidase; Nasal Decongestants

The negative effects on cheese quality of milk contaminated by spores of Clostridium butyricum and Cl.tyrobutyricum is prevented by the use of egg white lysozyme as additive. Since the presence of lysozyme in cheese could be possibly risky in allergic subjects, we aimed at investigating its absorption as well as serum IgE antibody titers after ingestion of Grana Padano cheese, an Italian DPO, long-ripened hard cheese, in white egg allergic subjects.. Cheese lysozyme was measured by HPLC. Ten healthy volunteers and 20 patients with hen egg hypersensitivity, RAST positive (binding > or = 3%) to lysozyme and/or ovomucoid and ovalbumin received 15, 30 and 60 g of cheese at distance of at least 2 weeks each. Serum lysozyme was measured by ELISA and specific IgE binding to lysozyme by the radioallergosorbent test (RAST).. The concentration of lysozyme in cheese was 155 +/- 5 mg/kg. The area-under-the-curve of serum lysozyme after 15 g of cheese was 244.5 +/- 14.0 in controls and 330.2 +/- 9.9 in patients (p < 0.01). Similar results were obtained with 30 and 60 g of cheese. Only 3 patients (15%) showed positive IgE antibody responses to cheese (overall RAST mean 4.45 +/- 1.25 % vs. 4.24 +/- 1.02 % baseline, p = ns).. The amount of lysozyme absorbed with cheese was globally very low, although it was significantly lower in healthy controls than in allergic patients, where it induced an increase of IgE RAST score in 15% of subjects, without any clinical reaction. Therefore, the use of lysozyme as additive in Grana Padano cheese, does not appear to be harmful in egg allergic subjects.

Topics: Absorption; Adult; Blood Pressure; Cheese; Dermatitis, Atopic; Egg Hypersensitivity; Egg Proteins; Food Additives; Heart Rate; Humans; Immunoglobulin E; Middle Aged; Muramidase; Radioallergosorbent Test; Respiration; Statistics, Nonparametric

Ten patients with atopic dermatitis had significantly depressed lysozyme levels in saliva, compared with controls, whereas no differences were found in lysozyme activity in serum of patients and controls. The concentrations of IgA in saliva of patients with atopic dermatitis were also significantly lower than in controls, whereas IgA in patients' serum was within normal levels.

Topics: Adolescent; Adult; Dermatitis, Atopic; Humans; Immunoglobulin A; Muramidase; Saliva

Topics: Animals; Arthritis; Arthritis, Experimental; Complement System Proteins; Dermatitis, Atopic; Diphtheria Antitoxin; Diphtheria Toxin; Hippocampus; Hypersensitivity, Delayed; Inflammation; Muramidase; Rabbits; Rats; Tuberculin Test; Turpentine

Topics: Agar; Allergens; Asthma; Chromatography; Chymotrypsin; Dermatitis, Atopic; Egg White; Electrophoresis; Gels; Glycoproteins; Hexosamines; Hexoses; Humans; Immune Sera; Immunochemistry; Immunoelectrophoresis; Muramidase; Neuraminic Acids; Ovalbumin; Proteins; Rhinitis, Allergic, Seasonal; Skin Tests; Starch; Trypsin; Trypsin Inhibitors