Dang Thanh D, Mills Clare E N, Allen Katrina J
Centre of Food and Allergy Research, Murdoch Childrens Research Institute, Parkville, Vic., Australia; Department of Paediatrics, University of Melbourne, Parkville, Vic., Australia.
Pediatr Allergy Immunol. 2014 Nov;25(7):639-43. doi: 10.1111/pai.12301. Epub 2014 Nov 25.
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.
IgE介导的鸡蛋过敏是儿童中最常见的食物过敏之一，且鸡蛋是一种在全球广泛食用的食物。蛋清特异性IgE水平的检测已被证明不能很好地预测鸡蛋过敏的临床表型，包括对生蛋清的过敏，但对烘焙或煮熟鸡蛋的过敏尤其难以预测。蛋清和蛋黄含有20多种不同的糖蛋白，包括卵类粘蛋白、卵清蛋白、转铁蛋白、α-类卵粘蛋白，以及新发现的Gal d 6。包括微阵列在内的组分分辨诊断技术的最新进展，使我们能够改进食物过敏的诊断方式。这项技术使我们能够测量针对高度纯化的单个鸡蛋过敏原的特异性IgE抗体。主要鸡蛋过敏原的特性分析有助于描绘每个区域的相关结合表位，也可能有助于诊断鸡蛋过敏的不同临床表型。
