title: Specificities of IgE, IgG and IgA antibodies to ovalbumin. Comparison of binding activities to denatured ovalbumin or ovalbumin fragments of IgE antibodies with those of IgG or IgA antibodies.
abstract: We studied the binding activities of IgE, IgG and IgA antibodies in patients with allergy to hen's egg white against two different ovalbumin (OVA) preparations, which were physically or chemically denatured OVA and enzyme-digested OVA fragments. The binding activities of IgE antibodies to these OVA preparations with those of IgG or IgA antibodies were compared. It was found that the binding activities of IgE antibodies to denatured OVA by treatment with dithiothreitol, urea or hydrochloric acid were similar to those of IgG or IgA antibodies. In contrast, the binding activities of IgE antibodies to heat-denatured OVA or by treatment with sodium hydroxide at pH 11.0 were different from those of IgG or IgA antibodies to these denatured OVA. Furthermore, we found that the binding activities of anti-OVA antibodies in sera from patients with allergy to hen's egg white against fragmented OVA were different between IgE antibodies and IgG or IgA antibodies. Thus, it can be concluded that IgE antibodies to OVA in sera from patients with allergy to egg white differ from IgG or IgA antibodies in respect to binding activities against different preparations of denatured or fragmented OVA, probably due to differences in fine specificities of these antibodies against OVA.
authors.affiliation: Department of Pediatrics, School of Medicine, Chiba University, Japan.
authors.forename: K
authors.initials: K
authors.lastname: Honma
authors.forename: Y
authors.initials: Y
authors.lastname: Kohno
authors.forename: K
authors.initials: K
authors.lastname: Saito
authors.forename: N
authors.initials: N
authors.lastname: Shimojo
authors.forename: H
authors.initials: H
authors.lastname: Tsunoo
authors.forename: H
authors.initials: H
authors.lastname: Niimi
mesh_terms: D000485:Allergens / Q000276:immunology; D000906:Antibodies / Q000378:metabolism; D000888:Antibodies, Anti-Idiotypic / Q000378:metabolism; D000918:Antibody Specificity; D001666:Binding Sites, Antibody; D002648:Child; D002675:Child, Preschool; D004529:Egg White / Q000009:adverse effects; D004591:Electrophoresis, Polyacrylamide Gel; D000939:Epitopes / Q000032:analysis; D005260:Female; D005512:Food Hypersensitivity / Q000097:blood / Q000209:etiology; D006801:Humans; D007070:Immunoglobulin A / Q000276:immunology*; D007073:Immunoglobulin E / Q000276:immunology*; D007074:Immunoglobulin G / Q000276:immunology*; D007223:Infant; D008297:Male; D010047:Ovalbumin / Q000737:chemistry / Q000276:immunology* / Q000378:metabolism; D010446:Peptide Fragments / Q000276:immunology / Q000378:metabolism; D011489:Protein Denaturation; D012967:Sodium Dodecyl Sulfate
chemical_list: D000485:Allergens; D000906:Antibodies; D000888:Antibodies, Anti-Idiotypic; D000939:Epitopes; D007070:Immunoglobulin A; D007074:Immunoglobulin G; D010446:Peptide Fragments; C049937:anti-IgA; C026408:anti-IgE antibodies; C048844:anti-IgG; D012967:Sodium Dodecyl Sulfate; D007073:Immunoglobulin E; D010047:Ovalbumin