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Assessment of the allergenic potential of the main egg white proteins in BALB/c mice

AuthorsPablos-Tanarro, Alba; Lozano-Ojalvo, D.; Molina, Elena ; López-Fandiño, Rosina
KeywordsEgg allergy
Issue Date2018
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 66(11): 2970-2976 (2018)
AbstractThis work aimed to assess the contribution of the major egg white proteins, ovalbumin, ovomucoid, and lysozyme, to the induction and elicitation of allergenic responses. For this purpose, BALB/c mice were orally administered either the individual egg allergens or a mixture of the three proteins in the same proportion, to evaluate their relative allergenicity avoiding their different abundance in egg white. Cholera toxin was used as a T helper 2 (Th2)-polarizing adjuvant. Ovomucoid and lysozyme triggered the most severe anaphylaxis reactions upon oral challenge. In comparison to ovalbumin and ovomucoid, lysozyme was a more active promotor of early immunoglobulin E and immunoglobulin G1 production and stimulated stronger Th2-biased responses from both mesenteric lymph node and spleen cells. These results indicate that lysozyme is highly immunogenic and should be considered as a major allergen, whose clinical usefulness in the diagnosis, prognosis, and therapeutic approaches of egg allergy deserves further consideration.
Identifiersdoi: 10.1021/acs.jafc.8b00402
e-issn: 1520-5118
issn: 0021-8561
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