Abstract
BackgroundHen's egg allergy ranks among the most frequent primary food allergies in children. We aimed to investigate sensitization profiles of egg allergic patients and compare in vitro IgE reactivities of eggs from ancient chicken breeds (Araucana and Maran) with those from conventional laying hen hybrids.MethodologyEgg allergic children (n = 25) were subjected to skin prick test, double blind placebo controlled food challenge, and sensitization profiles to Gal d 1–5 were determined by allergen microarray. IgE binding and biological activity of eggs from different chicken breeds were investigated by immunoblot, ELISA, and mediator release assays.Principal FindingsWe found that Gal d 1 and Gal d 2 are generally major egg allergens, whereas Gal d 3–5 displayed high sensitization prevalence only in patients reacting to both, egg white and yolk. It seems that the onset of egg allergy is mediated by egg white allergens expanding to yolk sensitization in later stages of disease. Of note, egg white/yolk weight ratios were reduced in eggs from Auraucana and Maran chicken. As determined in IgE immunoblots and mass analysis, eggs from ancient chicken breeds did not differ in their protein composition. Similar IgE-binding was observed for all egg white preparations, while an elevated allergenicity was detected in egg yolk from Araucana chicken.Conclusion/SignificanceOur results on allergenicity and biological activity do not confirm the common assumption that aboriginal food might be less allergenic. Comprehensive diagnosis of egg allergy should distinguish between reactivity to hen's egg white and yolk fractions to avoid unnecessary dietary restrictions to improve life quality of the allergic child and its family.
Highlights
15% of the overall population suffers from IgEmediated adverse reactions upon the ingestion of several kinds of food
For the present study we selected 25 patients displaying clinical symptoms upon egg consumption, which was confirmed by skin prick test (SPT) and double blind placebo controlled food challenge (DBPCFC) (Table 1)
As revealed by ELISA, 48% of egg allergic patients were sensitized to egg white and yolk, whereas 52% displayed IgE antibodies with exclusive specificity for egg white components
Summary
15% of the overall population suffers from IgEmediated adverse reactions upon the ingestion of several kinds of food. Allergic reactions to hen’s egg represent one of the most frequent primary food allergies affecting around 1.6% of children below the age of three, but are in the majority of cases outgrown before school age [2,4]. Egg white proteins are essential in the sweet cuisine constituting ingredients of many pastries and desserts [4,5,7]. They have been revealed as occupational inhalant allergens in patients with baker’s asthma [12,13]. We aimed to investigate sensitization profiles of egg allergic patients and compare in vitro IgE reactivities of eggs from ancient chicken breeds (Araucana and Maran) with those from conventional laying hen hybrids
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