Tolerance to cooked egg in an egg allergic population

Roches, Anne Des; Nguyen, Minh-Duc; Paradis, Louis; Mn, Primeau; Singer, Sanford S.

doi:10.1111/j.1398-9995.2006.01134.x

Cited by 80 publications

(49 citation statements)

References 4 publications

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“…In light of these studies it has been suggested that antibodies to OM mainly recognize sequential antigenic determinants. In contrast, clinical studies have determined that about 50% [11,20] to 70% [27,28] of egg-allergic patients tolerate heated egg, thus suggesting the predominance of IgE against conformational epitopes, instead of linear epitopes.…”

Section: Discussionmentioning

confidence: 91%

Mapping of the IgE and IgG4 Sequential Epitopes of Ovomucoid with a Peptide Microarray Immunoassay

Martı́nez-Botas¹,

Cerecedo

Zamora³

et al. 2012

Int Arch Allergy Immunol

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Background: Ovomucoid (Gal d 1) has been demonstrated to be the most important allergen in IgE-mediated egg allergy. Peptide microarray analysis is a novel method that can provide useful information on the nature of specific allergens. Methods: A peptide microarray immunoassay was performed using a 15- and 20-amino acid (aa) library of overlapping peptides (3-offset) of the primary sequence of ovomucoid. Sera from 50 patients with IgE-mediated egg allergy and reactivity to ovomucoid, with more than 1 year of follow-up, and sera from 10 controls were tested. Peptides were considered major epitopes when the average weighted Z-score was greater than 3 and recognized by at least 20% of the patient’s sera. Specific IgE epitopes were established on the basis of the IgE/IgG4 Z-score ratio. Results: The IgE and IgG4 recognition pattern was similar in both sets of peptides, but the signal intensity was generally higher in the 20-aa set. Thirty-four percent of the patients did not recognize any IgE sequential peptide and 20% of the patients recognized more than 10 sequential peptides. We identified 3 major IgE B-cell epitopes in domains I and II of ovomucoid. IgE/IgG4 ratio analysis showed that peptides 1–2 (aa 4–20) and peptides 29–31 (aa 91–104) were specific IgE epitopes. Conclusion: By using peptide microarray immunoassay in egg-allergic patients, we established that 34% of the patients do not have any linear epitope recognized by IgE. Further studies are needed to determine the clinical relevance of this finding.

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Section: Discussionmentioning

confidence: 91%

Mapping of the IgE and IgG4 Sequential Epitopes of Ovomucoid with a Peptide Microarray Immunoassay

Martı́nez-Botas¹,

Cerecedo

Zamora³

et al. 2012

Int Arch Allergy Immunol

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“…6,7 Although egg allergy usually resolves with age, it can persist beyond the age of 5 years. 8,9 The majority (>70%) of children reacting to regular egg (lightly heated such as French toast or scrambled egg) can tolerate ingestion of baked egg. 5,[10][11][12][13][14][15] Consumption of baked egg (muffin and waffle) by children allergic to regular egg (French toast, scrambled egg) was associated with immunologic changes that suggested accelerated development of tolerance to regular egg.…”

mentioning

confidence: 99%

Significance of ovomucoid- and ovalbumin-specific IgE/IgG4 ratios in egg allergy

Caubet

Bencharitiwong

Moshier

et al. 2012

Journal of Allergy and Clinical Immunology

112

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“…Ovalbumin is a heat-sensitive protein which undergoes conformational changes at elevated temperature [9,10]. This means that the IgE-binding epitopes on ovalbumin might be destroyed after heating, which may be an explanation to why some children sensitive to raw egg white are tolerant to heated egg [8,24,25]. Formation of the less allergenic S-ovalbumin is a possible explanation to the slightly decreased level of chimeric IgE binding after further purification of ovalbumin.…”

Section: Discussionmentioning

confidence: 99%

Affinity Purification of Egg-White Allergens for Improved Component-Resolved Diagnostics

Everberg¹,

Brostedt²,

Öman³

et al. 2010

Int Arch Allergy Immunol

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Background: Egg is a common cause of food-allergic reactions, especially among young children. Some egg-allergic patients do, however, tolerate heated egg products and component-resolved diagnostics (CRD) may facilitate prediction of different disease manifestations. Commercially available preparations of the egg-white allergens, ovomucoid, ovalbumin, conalbumin and lysozyme, have been reported to contain impurities which interfere with accurate CRD. Methods: Commercial preparations of the 4 egg-white allergens were characterized using allergen-specific monoclonal chimeric human/mouse IgE antibodies in experimental ImmunoCAP® tests. Further purification of commercial ovomucoid, ovalbumin and conalbumin preparations was performed by chromatography based on affinity to monoclonal antibodies. Purity was monitored by size exclusion chromatography, SDS-PAGE, Western blotting and experimental ImmunoCAP tests using allergen-specific chimeric IgE antibodies. IgE reactivity to the highly purified egg components was analyzed in 83 samples from egg white-sensitized individuals. Results: Preparations of commercially available ovomucoid, ovalbumin and conalbumin were found to contain other egg allergens which were removed by chromatographic purification. No impurities were detected in the commercial lysozyme preparation. Previously unknown complexes between the target allergens and contaminating allergens were detected and removed by affinity chromatography. IgE reactivity to ovalbumin was most common in the analyzed samples (87%), followed by ovomucoid (72%), conalbumin (69%) and lysozyme (58%). Conclusions: In this study we demonstrate the advantage of using monoclonal antibodies for purification, and monoclonal chimeric IgE antibodies for characterization, of egg allergens intended for CRD. Our study also established that ovalbumin, ovomucoid, conalbumin and lysozyme are all major allergens.

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Tolerance to cooked egg in an egg allergic population

Cited by 80 publications

References 4 publications

Mapping of the IgE and IgG4 Sequential Epitopes of Ovomucoid with a Peptide Microarray Immunoassay

Mapping of the IgE and IgG4 Sequential Epitopes of Ovomucoid with a Peptide Microarray Immunoassay

Significance of ovomucoid- and ovalbumin-specific IgE/IgG4 ratios in egg allergy

Affinity Purification of Egg-White Allergens for Improved Component-Resolved Diagnostics

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