Christian Doppler Laboratory for Allergy Diagnosis and Therapy, University of Salzburg, Salzburg, Austria.
PLoS One. 2011 Apr 28;6(4):e19062. doi: 10.1371/journal.pone.0019062.
Hen's egg allergy ranks among the most frequent primary food allergies in children. We aimed to investigate sensitization profiles of egg allergic patients and compare in vitro IgE reactivities of eggs from ancient chicken breeds (Araucana and Maran) with those from conventional laying hen hybrids.
Egg allergic children (n = 25) were subjected to skin prick test, double blind placebo controlled food challenge, and sensitization profiles to Gal d 1-5 were determined by allergen microarray. IgE binding and biological activity of eggs from different chicken breeds were investigated by immunoblot, ELISA, and mediator release assays.
We found that Gal d 1 and Gal d 2 are generally major egg allergens, whereas Gal d 3-5 displayed high sensitization prevalence only in patients reacting to both, egg white and yolk. It seems that the onset of egg allergy is mediated by egg white allergens expanding to yolk sensitization in later stages of disease. Of note, egg white/yolk weight ratios were reduced in eggs from Auraucana and Maran chicken. As determined in IgE immunoblots and mass analysis, eggs from ancient chicken breeds did not differ in their protein composition. Similar IgE-binding was observed for all egg white preparations, while an elevated allergenicity was detected in egg yolk from Araucana chicken.
CONCLUSION/SIGNIFICANCE: Our results on allergenicity and biological activity do not confirm the common assumption that aboriginal food might be less allergenic. Comprehensive diagnosis of egg allergy should distinguish between reactivity to hen's egg white and yolk fractions to avoid unnecessary dietary restrictions to improve life quality of the allergic child and its family.
母鸡蛋过敏是儿童中最常见的原发性食物过敏之一。我们旨在研究鸡蛋过敏患者的致敏谱，并比较来自古老鸡种（阿劳坎和马兰）与传统蛋鸡杂交种的鸡蛋的体外 IgE 反应性。
对 25 名鸡蛋过敏的儿童进行皮肤点刺试验、双盲安慰剂对照食物挑战，并通过过敏原微阵列确定 Gal d 1-5 的致敏谱。通过免疫印迹、ELISA 和介质释放试验研究不同鸡种鸡蛋的 IgE 结合和生物学活性。
我们发现 Gal d 1 和 Gal d 2 通常是主要的鸡蛋过敏原，而 Gal d 3-5 仅在同时对蛋清和蛋黄均有反应的患者中具有高致敏流行率。似乎鸡蛋过敏的发作是由蛋清过敏原扩展到疾病后期的蛋黄致敏介导的。值得注意的是，阿劳坎和马兰鸡的鸡蛋中蛋清/蛋黄的重量比降低了。如在 IgE 免疫印迹和质量分析中确定的，古老鸡种的鸡蛋在其蛋白质组成上没有差异。所有蛋清制剂均观察到相似的 IgE 结合，而阿劳坎鸡的蛋黄中检测到更高的变应原性。
结论/意义：我们关于变应原性和生物学活性的结果并不能证实原生物可能不太过敏的常见假设。鸡蛋过敏的综合诊断应区分对母鸡蛋清和蛋黄部分的反应性，以避免不必要的饮食限制，从而提高过敏儿童及其家庭的生活质量。
