Assessment of the Allergenic Potential of the Main Egg White Proteins in BALB/c Mice

Journal of Agricultural and Food Chemistry
Alba Pablos-TanarroRosina López-Fandiño

Abstract

This 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.

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Citations

May 30, 2019·Molecular Nutrition & Food Research·Daniel Lozano-OjalvoRosina López-Fandiño
Aug 11, 2020·Journal of Food Science·Xiaojuan MaDaniel Lozano-Ojalvo
May 15, 2018·International Journal of Molecular Sciences·Yosef EllenbogenManel Jordana
Jan 8, 2021·Clinical Reviews in Allergy & Immunology·Joana CostaThomas Holzhauser
Aug 25, 2021·Journal of Agricultural and Food Chemistry·Ziye ZhangHong Lin

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