Sibincic Nikolina, Prodic Ivana, Apostolovic Danijela, Wai Christine Y Y, Leung Agnes S Y, Stojadinovic Marija
Innovative Centre, Faculty of Chemistry, University of Belgrade, 11158 Belgrade, Serbia.
Department of Research and Development, Institute of Virology, Vaccines and Sera "Torlak", 11221 Belgrade, Serbia.
Foods. 2025 May 29;14(11):1944. doi: 10.3390/foods14111944.
Eggs are a great source of protein in the human diet. They are consumed in tens of millions of tons globally per year. In addition, egg proteins, which are known food allergens, are included in many food products due to their excellent techno-functional properties. Hen's eggs are the most consumed, but other edible avian eggs are occasionally used as gourmet ingredients or delicacies. With a high presence in the food market, the risk of accidental exposure to egg allergens is high. Hen egg allergy ranks among the top three food allergens in infants and young children. The complex structure and similar physicochemical properties of egg proteins limit their separation and purification, making further research challenging. Egg composition is influenced by age, disease, medicine, and environmental stress, and the target protein is often present in negligible amounts or polymorphic forms. To investigate the immunoreactivity of proteins from eggs of different bird species, it is necessary to consistently and quantitatively extract and purify proteins while avoiding harsh conditions. The conformational shape of allergens is impacted by denaturation, which can remove or expose IgE-binding epitopes and change the allergenic potential of proteins. This review presents findings from a literature survey on the isolation and purification strategies utilized for egg allergens from culinary-relevant bird eggs.
鸡蛋是人类饮食中优质的蛋白质来源。全球每年鸡蛋的消费量达数千万吨。此外，鸡蛋蛋白作为已知的食物过敏原，因其优异的技术功能特性而被包含在许多食品中。鸡蛋是食用最多的蛋类，但其他可食用的禽蛋偶尔也被用作美食原料或珍馐。由于在食品市场中大量存在，意外接触鸡蛋过敏原的风险很高。鸡蛋过敏在婴幼儿食物过敏中位列前三。鸡蛋蛋白复杂的结构和相似的物理化学性质限制了它们的分离和纯化，使得进一步研究具有挑战性。鸡蛋的组成受年龄、疾病、药物和环境压力的影响，目标蛋白通常含量极低或呈多态形式。为了研究不同鸟类蛋类蛋白质的免疫反应性，有必要在避免苛刻条件的同时，持续且定量地提取和纯化蛋白质。过敏原的构象形状会受到变性的影响，变性可去除或暴露IgE结合表位，并改变蛋白质的致敏潜力。本综述展示了一项文献调查的结果，该调查涉及从与烹饪相关的禽蛋中分离和纯化鸡蛋过敏原所采用的策略。
