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A Clinical and Immunological Study of Allergy to Hen's Egg White
Author(s) -
Langeland Tor,
Harbitz Ole
Publication year - 1983
Publication title -
allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 3.363
H-Index - 173
eISSN - 1398-9995
pISSN - 0105-4538
DOI - 10.1111/j.1398-9995.1983.tb01597.x
Subject(s) - ovotransferrin , egg white , egg allergy , ovalbumin , immunology , in vivo , antigen , immunoelectrophoresis , allergy , in vitro , chemistry , immunoglobulin e , biology , antibody , biochemistry , microbiology and biotechnology
Antigen 22 (ag‐22) in hen's egg white, previously shown to be one of the major allergens in the egg white, was partially purified by combining biochemical separation techniques and quantitative immunoelectrophoretic methods. The molecular weight of ag‐22 was found to be approximately 78,000 using analytical ultracentrifugation and pI was determined to be 6, 1, which is appropriate with the values of ovotransferrin. It was concluded that ag‐22 is identical with ovotransferrin. The ability of ovotransferrin to react in the human IgE‐system was demonstrated in vivo and in vitro , by means of skin prick tests and crossed radioimmunoelectrophoresis.