Determination of the clinical egg allergy phenotypes using component-resolved diagnostics.
IgE-mediated egg allergy presents as one of the most common food allergies in children and is a food which is widely consumed all over the world. Measurement of egg white-specific IgE levels has been shown to be a poor predictor of clinical phenotypes of egg allergy, including to raw egg white, but particularly to baked or cooked egg. Egg white and yolk contain more than 20 different glycoproteins, including ovomucoid, ovalbumin, ovotransferrin, alpha-livetin, and the newly identified Gal d 6. Recent developments in component-resolved diagnostic technology, including microarrays, have enabled us to improve the way in which we diagnose food allergy. This technology allows us to measure specific IgE antibodies to individual egg allergens which have been highly purified. Characterization of the major egg allergens could help profile the relevant binding epitopes to each region and may also help diagnose the different clinical phenotypes of egg allergy.
Centre of Food and Allergy Research, Murdoch Childrens Research Institute, Parkville, Vic., Australia; Department of Paediatrics, University of Melbourne, Parkville, Vic., Australia.
Thanh D
TD
Dang
Clare E N
CE
Mills
Katrina J
KJ
Allen
D000485:Allergens / Q000276:immunology*; D000818:Animals; D021181:Egg Hypersensitivity / Q000175:diagnosis*; D004527:Egg Proteins / Q000276:immunology*; D018604:Epitope Mapping; D000939:Epitopes / Q000276:immunology*; D006801:Humans; D007118:Immunoassay / Q000379:methods*; D007073:Immunoglobulin E / Q000097:blood; D010641:Phenotype; D011237:Predictive Value of Tests; D011379:Prognosis
D000485:Allergens; D004527:Egg Proteins; D000939:Epitopes; D007073:Immunoglobulin E
IgE; component-resolved diagnostics; diagnosis; egg allergy