Ovomucoid allergen

Figure 1.10 Scheme of the preparation of bioconjugates for the electrochemical detection of chicken ovomucoid allergen (CHOM). Reproduced from Ref [57] with permission from Elsevier... 

Egg proteins contain many fractions, of which ovoalbumin, ovomucoid, and livetin (an egg-yolk allergen) are the strongest allergens. They are resistant to digestion, thermal denaturation and low pH (for example the allergic properties of ovoalbumin can still be observed at pH 3.0). 

Besler M, Steinhart H, Paschke A (1997) Allergenicity of hen s egg-white proteins IgE binding of native and deglycosylated ovomucoid. Food Agric Immunol 9 277-288... 

Bernhisel-Broadbent, J., Dintzis, H.M., Dintzis, R.Z., Sampson, H.A. 1994. Allergenicity and antigenicity of chicken egg ovomucoid (Gal d III) compared with ovalbumin (Gal d I) in children with egg allergy and in mice. J Allergy Clin Immunol 93 1047-1059. 

Besler, M., Mine, Y. 1999. Major hen s egg white allergen Ovomucoid (Gal d 1). Internet Symp Food Allergens 1(4) 137-146. Available at http //www.food-allergens.de. 

Kato, Y., Oozawa, E., Matsuda, T. 2001. Decrease in antigenic and allergenic potentials of ovomucoid by heating in the presence of wheat flour Dependence on wheat variety and intermolecular disulfide bridges. J Agric Food Chem 49 3661-3665. 

Mine, Y., Sasaki, E., Zhang, J.W. 2003. Reduction of antigenicity and allergenicity of genetically modified egg white allergen, ovomucoid third domain. Biochem Biophys Res Commun 302 133-137. 

Rupa, P., Hamilton, K., Cirinna, M., Wilkie, B.N. 2007. A neonatal swine model of allergy induced by the major food allergen chicken ovomucoid (Gal d 1). Int Arch Allergy Immunol 146 11-18. 

Urisu, A., Ando, H., Morita, Y., Wada, E., Yasaki, T., Yamada, K., Komada, K., Torii, S., Goto, M., Wakamatsu, T. 1997. Allergenic activity of heated and ovomucoid-depleted egg white. J Allergy Clin Immunol 100 171-176. 

Egg white, in which most allergenic egg proteins are located [43], is recognized as being more allergenic than egg yolk. Ovomucoid, ovalbumin, ovotransferrin, and... 

The presence of the allergenic protein in the food (e.g., ovalbumin, ovomucoid, ovotransferrin)... 

Kit name Alert for Egg Allergen FASTKIT Immunochromato Egg Nanotrap Egg Egg Westernblot kit (Ovalbumin) Egg Westernblot kit (Ovomucoid) BIOKITS RAPID 3-D... 

HiroseJ, KitabatakeN, KimuraA, NaritaH (2004). Recognition of native and/or thermally induced denatured forms of the major food allergen, ovomucoid, by human IgE and mouse monoclonal IgG antibodies. Biosci. Biotechnol Biochem., 68 2490-2497. 

Ovomucoid and ovomucin are the proteins responsible for the viscosity and gel-like consistency of egg white. Ovomucoid (28 kDa, p7=4.4-4.6) is composed of three components which differ in carbohydrate composition on the JV-terminus of the molecule. Ovomucoid inhibits trypsin and other proteolytic enzymes and is a strong allergen. The stability to thermal denaturation (in an acidic medium) is associated with nine disulfide bonds in the molecule. 

Egg allergy accounts for one of the most prevalent food hypersensitivities in industrialised countries. The estimated prevalence of egg allergy varies between 1.6 and 3.2% and, thus, makes it the second most common cause of food allergy in children. The majority of the relevant egg allergens (Gal d 1 to Gal d 6) have been identified in the egg white Gal d 1 (ovomucoid, 28 kDa), Gal d 2 (ovalbumin, 44 kDa), Gal d 3 (ovotransferrin, 78 kDa) and Gal d 4... 

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