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A Clinical and Immunological Study of Allergy to Hen's Egg White
Author(s) -
Langeland Tor
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.tb05083.x
Subject(s) - egg white , yolk , egg allergy , goose , biology , immunoglobulin e , cross reactivity , white (mutation) , flesh , allergy , cross reactions , antibody , immunology , allergen , biochemistry , food science , ecology , gene
The occurrence of proteins cross‐reacting with allergens in hen's egg white was studied in turkey, duck, goose and seagull egg whites, in hen egg yolk, and in hen and chicken sera and flesh. The study was based upon quantitative immunoelectrophoretic techniques. The different egg whites were all found to contain proteins cross‐reacting with most of the allergens in hen's egg white, but the degree of cross‐reactivity varied considerably among the various egg whites. All egg whites contained proteins able to bind human IgE‐antibody in the sera of patients with allergy to hen's egg white. Several proteins cross‐reacting with allergens in hen's egg white were also detected in egg yolk and in hen and chicken sera and flesh. Clinical implications of the results are discussed.