title: The panel of egg allergens, Gal d 1-Gal d 5: Their improved purification and characterization.
abstract: Egg proteins represent one of the most important sources evoking food allergic reactions. In order to improve allergy diagnosis, purified and well-characterized proteins are needed. Although the egg white allergens Gal d 1, 2, 3 and 4 (ovomucoid, ovalbumin, ovotransferrin, and lysozyme) are commercially available, these preparations contain impurities, which affect exact in vitro diagnosis. The aim of the present study was to set up further purification protocols and to extend the characterization of the physicochemical and immunological properties of the final batches. The egg white allergens Gal d 1-4 were purified from commercial preparations, whereas Gal d 5 (alpha-livetin) was purified from egg yolk. The final batches of Gal d 1-5 consisted of a range of isoforms with defined tertiary structure. In addition, the IgE binding capacity of the purified egg allergens was tested using allergic patients' sera. The allergen batches will be further used to set up allergen specific diagnostic assays and to screen a larger collection of patients' sera.
authors.affiliation: DTU Biosys, Technical University of Denmark, Lyngby, Denmark.
authors.forename: Benedikte
authors.initials: B
authors.lastname: Jacobsen
authors.forename: Karin
authors.initials: K
authors.lastname: Hoffmann-Sommergruber
authors.forename: Tilde Thordahl
authors.initials: TT
authors.lastname: Have
authors.forename: Nicolai
authors.initials: N
authors.lastname: Foss
authors.forename: Peter
authors.initials: P
authors.lastname: Briza
authors.forename: Christina
authors.initials: C
authors.lastname: Oberhuber
authors.forename: Christian
authors.initials: C
authors.lastname: Radauer
authors.forename: Stefano
authors.initials: S
authors.lastname: Alessandri
authors.forename: Andre C
authors.initials: AC
authors.lastname: Knulst
authors.forename: Montserrat
authors.initials: M
authors.lastname: Fernandez-Rivas
authors.forename: Vibeke
authors.initials: V
authors.lastname: Barkholt