New allergens from hen's egg white and egg yolk: in vitro study of ovomucin, apovitellenin I and VI, and phosvitin

B. J. Walsh; D. Barnett; R. W. Burley; C. Elliott; D. J. Hill; M. E. H. Howden

doi:10.1159/000234653

New allergens from hen's egg white and egg yolk: in vitro study of ovomucin, apovitellenin I and VI, and phosvitin

B. J. Walsh, D. Barnett, R. W. Burley, C. Elliott, D. J. Hill, M. E. H. Howden

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Abstract

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.

Original language	English
Pages (from-to)	81-86
Number of pages	6
Journal	International Archives of Allergy and Applied Immunology
Volume	87
Issue number	1
DOIs	https://doi.org/10.1159/000234653
Publication status	Published - 1988

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abstract = "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.",

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AU - Burley, R. W.

AU - Elliott, C.

AU - Hill, D. J.

AU - Howden, M. E. H.

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New allergens from hen's egg white and egg yolk: in vitro study of ovomucin, apovitellenin I and VI, and phosvitin

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