Intestinal Absorption of Ovalbumin: The Concentration of Ovalbumin and IgG‐Antibody to Ovalbumin in Serum and Breast Milk after Oral Administration of Raw Egg

Abstract

Abstract27 children with bronchial asthma were given raw eggs orally, and the concentration of ovalbumin (OA) and IgG‐antibody to OA in serum were measured 2 and 8 hours after eggs were given. In one‐third of the children the concentration of OA in serum increased after the ingestion of eggs. Allergic symptoms were developed without relation to the concentration of OA in serum. The concentration of OA in serum of children with high titer of IgG‐antibody to OA did not increase except for one.Three nursing mothers were given raw eggs orally, and the concentration of OA in serum and in breast milk were measured. The concentration of OA in serum of all three mothers increased and that of OA in breast milk of two mothers also increased.PA These results suggested that OA of raw egg were absorbed from intestinal tract in normal condition and that the permeability of the intestinal mucosa were not related so much with aging and allergic symptoms. The concentration of OA in serum appeared to be related with IgGantibodies to OA. The elevation of the concentration of OA in serum and in breast milk after ingestion of raw eggs suggested the possibility of sensitization with food antigen during fetal and breast‐fed period.