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Determination of the clinical egg allergy phenotypes using component‐resolved diagnostics
Author(s) -
Dang Thanh D.,
Mills Clare E. N.,
Allen Katrina J.
Publication year - 2014
Publication title -
pediatric allergy and immunology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.269
H-Index - 89
eISSN - 1399-3038
pISSN - 0905-6157
DOI - 10.1111/pai.12301
Subject(s) - medicine , allergy , phenotype , component (thermodynamics) , clinical phenotype , immunology , dermatology , genetics , biology , gene , physics , thermodynamics
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.