Anet J, Back J F, Baker R S, Barnett D, Burley R W, Howden M E
Int Arch Allergy Appl Immunol. 1985;77(3):364-71. doi: 10.1159/000233846.
The radioallergosorbent test (RAST) was used to compare the IgE binding of egg white and yolk, and allergenic proteins were detected by immunoelectrotransfer ('Western blotting'). The main allergens were found in egg white, but for a large proportion of the egg-sensitive patients, yolk contained specific IgE-binding constituents. For blood sera from 36 patients, there was a positive correlation between the results of RAST for egg white and for yolk. Lysozyme was found to be an allergen for some patients. The effect of heating on the allergenicity of egg white was examined and the allergenicity of hen egg white was compared with that of a duck egg. The allergens in yolk were associated with each of the three yolk fractions, and several of the proteins in the low-density lipoprotein fraction bound IgE.
采用放射变应原吸附试验（RAST）比较蛋清和蛋黄的IgE结合情况，并通过免疫电转移法（“蛋白质印迹法”）检测变应原蛋白。主要变应原存在于蛋清中，但对于很大一部分对鸡蛋过敏的患者，蛋黄含有特异性IgE结合成分。对于36例患者的血清，蛋清和蛋黄的RAST结果之间存在正相关。溶菌酶被发现是一些患者的变应原。研究了加热对蛋清变应原性的影响，并将鸡蛋白的变应原性与鸭蛋白进行了比较。蛋黄中的变应原与三种蛋黄组分中的每一种都有关联，低密度脂蛋白组分中的几种蛋白质能结合IgE。
