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Inhalant allergy to egg yolk and egg white proteins
Clinical & Experimental Allergy, 1998BackgroundSeveral egg white and egg yolk and avian proteins have been described as a cause of inhalant allergy. Sometimes inhalational type I hypersensitivity to these proteins is associated with food allergy to egg.ObjectiveWe studied two patients who experienced respiratory and food allergic symptoms upon exposure to egg or avian antigens through the
S, Quirce +5 more
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Comparative Biochemistry and Physiology Part B: Comparative Biochemistry, 1991
1. Egg white proteins are the principal solutes present in egg white, making up approximately 10% of its weight. 2. They are globular proteins and most have acidic isoelectric points. 3. Many are glycoproteins with carbohydrate contents ranging from 2 to 58%. 4.
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1. Egg white proteins are the principal solutes present in egg white, making up approximately 10% of its weight. 2. They are globular proteins and most have acidic isoelectric points. 3. Many are glycoproteins with carbohydrate contents ranging from 2 to 58%. 4.
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Cell Differentiation and Development, 1988
G-proteins are present in eggs, and experiments in which GTP-gamma-S, GDP-beta-S, cholera toxin and pertussis toxin have been injected into eggs have indicated the involvement of G-proteins in egg activation at fertilization and in oocyte maturation. Eggs into which serotonin or muscarinic acetylcholine receptors have been introduced by mRNA injection ...
L A, Jaffe +4 more
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G-proteins are present in eggs, and experiments in which GTP-gamma-S, GDP-beta-S, cholera toxin and pertussis toxin have been injected into eggs have indicated the involvement of G-proteins in egg activation at fertilization and in oocyte maturation. Eggs into which serotonin or muscarinic acetylcholine receptors have been introduced by mRNA injection ...
L A, Jaffe +4 more
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Egg-Protein-Induced Villous Atrophy
Journal of Pediatric Gastroenterology and Nutrition, 1982The effect of egg protein on the small bowel mucosa of a 9-month-old infant with a history of intolerance to egg protein was studied. Within 24 h of ingestion of egg protein marked villous atrophy, depletion of mucosal oligosaccharidases, impaired absorption of xylose, and depressed serum complement levels were observed. The study demonstrates that egg
N, Iyngkaran +3 more
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Proteomics Analysis of Egg White Proteins from Different Egg Varieties
Journal of Agricultural and Food Chemistry, 2011The market of specialty eggs, such as omega-3-enriched eggs, organic eggs, and free-range eggs, is continuously growing. The nutritional composition of egg yolk can be manipulated by feed diet; however, it is not known if there is any difference in the composition of egg white proteins among different egg varieties.
Jiapei, Wang +4 more
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2019
The nutritional excellence of chicken egg is derived from its task as a life-giving medium, supplying the necessary nutrients to the hen's embryo while protecting it from external threats. Additionally, egg proteins possess unique biological activities above and beyond their known functional and nutritional roles.
Emerson Nolasco +2 more
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The nutritional excellence of chicken egg is derived from its task as a life-giving medium, supplying the necessary nutrients to the hen's embryo while protecting it from external threats. Additionally, egg proteins possess unique biological activities above and beyond their known functional and nutritional roles.
Emerson Nolasco +2 more
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Tolerance to egg proteins in egg‐sensitized infants without previous consumption
Allergy, 2014AbstractBackgroundEgg‐sensitized infants who have never eaten egg may react at first ingestion. We sought to determine the association between skin prick test (SPT) and specific IgE (sIgE) to egg proteins (EP) and oral food challenge (OFC) outcomes to find cut‐off points which can diagnose egg allergy.MethodsOne hundred and fifty‐four infants up to 18 ...
Alvaro M +9 more
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Advances in the Separation of Functional Egg Proteins – Egg White Proteins
2019The egg is considered one of nature's preserved foods, which provide complete nutrients. It mainly comprises egg white and yolk. White contains 11% solids, most of which are proteins. These include ovalbumin (54%), ovotransferrin (12%), ovomucoid (11%), lysozyme (3.5%), and ovomucin (3.5%) as major proteins, with avidin (0.05%), cystatin (0.05 ...
E. D. N. S. Abeyrathne +2 more
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A Reaction between Glucose and Egg White Proteins in Incubated Eggs
Nature, 1964RECENT work in this laboratory1 showed that incubation of infertile chicken Eggs or separated chicken egg whites resulted in changes in the starch-gel electrophoretic patterns. We have now obtained results which show: (1) The major deteriorative changes observed on incubation of egg white, as seen in starch-gel electrophoretic patterns, can be ...
R E, FEENEY, J J, CLARY, J R, CLARK
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Pediatric Allergy and Immunology, 2015
AbstractBackgroundAccurate diagnosis of egg allergy by IgE testing is challenged by a large number of atopic subjects sensitized, but clinically tolerant to eggs. In addition, discrimination between allergy to raw only, or raw and cooked egg allergy is important.
Benhamou, Avigael Hanna +2 more
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AbstractBackgroundAccurate diagnosis of egg allergy by IgE testing is challenged by a large number of atopic subjects sensitized, but clinically tolerant to eggs. In addition, discrimination between allergy to raw only, or raw and cooked egg allergy is important.
Benhamou, Avigael Hanna +2 more
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