The panel of egg allergens, Gal d 1-Gal d 5: Their improved purification and characterization

Molecular Nutrition and Food Research

Volumn 52, Issue SUPPL. 2, 2008, Pages

  Jacobsen, Benedikte ^a   Hoffmann Sommergruber, Karin ^b   Have, Tilde Thordahl ^a   Foss, Nicolai ^a   Briza, Peter ^c   Oberhuber, Christina ^b   Radauer, Christian ^b   Alessandri, Stefano ^d   Knulst, Andre C ^e   Fernandez Rivas, Montserrat ^f   Barkholt, Vibeke ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b MEDICAL UNIVERSITY OF VIENNA   (Austria)

^c UNIVERSITY OF SALZBURG   (Austria)

^d UNIVERSITY OF FLORENCE   (Italy)

^e UNIVERSITY MEDICAL CENTER UTRECHT   (Netherlands)

^f HOSPITAL CLÍNICO SAN CARLOS   (Spain)

Author keywords

Allergens; Egg; NMR; PI; Purification

Indexed keywords

ALLERGEN; EGG PROTEIN; LIVETIN; LYSOZYME; OVALBUMIN; OVOMUCOID; OVOTRANSFERRIN;

ARTICLE; CHEMISTRY; EGG ALLERGY; HUMAN; IMMUNOLOGY; ISOLATION AND PURIFICATION; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROTEIN FOLDING;

ALLERGENS; CONALBUMIN; EGG HYPERSENSITIVITY; EGG PROTEINS; HUMANS; MAGNETIC RESONANCE SPECTROSCOPY; MURAMIDASE; OVALBUMIN; OVOMUCIN; PROTEIN FOLDING;

EID: 56749182238     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200700414     Document Type: Article

References (33)

1. Bock, S. A., Atkins, F. M., Patterns of food hypersensitivity during 16 years of double-blind, placebo-controlled food challenges, J. Pediatr. 1990, 117, 561-567.
2. Eggesbø, M., Botten, G., Halvorsen, R., Magnus, P., The prevalence of allergy to egg: A population-based study in young children, Allergy 2001, 56, 403-411.
3. Schäfer, T., Krämer, U., Dockery, D., Vieluf, D., et al., What makes a child allergic? Analysis of risk factors for allergic sentisitization in preschool children from East and West Germany, Allergy Asthma Proc. 1999, 20, 23-27.
4. Anet, J., Back, J. F., Baker, R. S., Barnett, D., et al., Allergens in the white and yolk of hen's egg. A study of IgE binding by egg proteins, Int. Arch. Allergy Appl. Immunol. 1985, 77, 364-371.
5. Aabin, B., Poulsen, L. K., Ebbehøj, K., Nørgaard, A., et al., Identification of IgE-binding egg white proteins: Comparison of results obtained by different methods, Int. Arch. Allergy Immunol. 1996, 109, 50-57.
6. Sampson, H. A., Cooke, S. K., Food allergy and the potential allergenicity-antigenicity of microparticulated egg and cow's milk proteins, J. Am. Coll. Nutr. 1990, 9, 410-417.
7. Bernhisel-Broadbent, J., Dintzis, H. M., Dintzis, R. Z., Sampson, H. A., 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. 1994, 93, 1047-1059.
8. Osuga, D. T., Feeney, R. E., Biochemistry of the egg-white proteins of the ratite group, Arch. Biochem. Biophy. 1968, 124, 560-574.
9. Quirce, S., Maranon, F., Umpiérrez, A., Heras, M. d. l., et al., Chicken serum albumin (Gal d 5) is a partially heat-labile inhalant and food allergen implicated in the bird-egg syndrome, Allergy 2001, 56, 754-762.
10. Szepfalusi, Z., Ebner, C., Pandjaitan, R., Orlicek, F., et al., Egg-yolk alpha-livetin (chicken serum-albumin) Is a cross-reactive allergen in the bird-egg syndrome, J. Allergy Clin. Immunol. 1994, 93, 932-942.
11. Williams, J., Serum proteins and livetins of hens-egg yolk, Biochem. J. 1962, 83, 346-355.
12. Bausela, B. A., Garcia-Ara, M. C., Esteban, M. M., Martinez, T. B. et al. Peculiarities of egg allergy in children with bird protein sensitization, Ann. Allergy Asthma Immunol. 1997, 78, 213-216.
13. Ebbehøj, K., Dahl, A. M., Frøkiær, H., Nørgaard, A., et al., Purification of egg-white proteins, Allergy 1995, 50, 133-141.
14. Besler, M., Steinhart, H., Paschke, A., Allergenicity of hen's egg-white proteins: IgE-binding of native and deglycosylated ovomucoid, Food Agric. Immunol. 1997, 9, 277-288.
15. Kato, I., Schrode, S., Kohr, W. J., Laskowski, M., Jr., Chicken ovomucoid: Determination of its amino acid sequence, determination of the trypsin reactive site, and preparation of all three of its domains, Biochemistry 1987, 26, 193-201.
16. Yamashita, K., Kamerling, J. P., Kobata, A., Structural study of the carbohydrate moiety of hen ovomucoid - occurrence of a series of penta-antennary complex-type asparagine-linked sugar chains, J. Biol. Chem. 1982, 257, 12809-12814.
17. Yet, M. G., Chin, C. C. Q., Wold, F., The covalent structure of individual N-linked glycopeptides from ovomucoid and asialofetuin, J. Biol. Chem. 1988, 263, 111-117.
18. Nisbet, A. D., Saundry, R. H., Moir, A. J. G., Fothergill, L. A., et al., The complete amino acid sequence of hen ovalbumin, Eur. J. Biochem. 1981, 115, 335-345.
19. Perlmann, G. E., Enzymatic dephosphorylation of ovalbumin and plakalbumin, J. Gen. Physiol. 1952, 35, 711-726.
20. Schäfer, A., Drewes, W., Schwagele, F., Effect of storage temperature and time on egg white protein, Nahrung-Food 1999, 43, 86-89.
21. Williams, J., Elleman, T. C., Kingston, I. B., Wilkins, A. G., et al., The primary structure of hen ovotransferrin, Eur. J. Biochem. 1982, 122, 297-303.
22. Aisen, P., Leibman, A., Reich, H. A., Studies on binding of iron to transferrin and conalbumin, J. Biol. Chem. 1966, 241, 1666-1671.
23. Canfield, R. E., Liu, A. K., The disulfide bonds of egg white lysozyme (Muramidase), J. Biol. Chem. 1965, 240, 1997-2002.
24. Langeland, T. A., clinical and immunological study of allergy to hen's egg white. II. Antigens in hen's egg white studied by crossed immunoelectrophoresis (CIE), Allergy 1982, 37, 323-333.
25. Burley, R. W., Vadehra, D. V., Chromatographic separation of the soluble-proteins of hens egg-yolk - analytical and preparative study, Anal. Biochem. 1979, 94, 53-59.
26. Schägger, H., von Jagow, G., Tricine-sodium dodecylsulfate- polyacrylamide gel electrophoresis for the separation of proteins in the range from 1 to 100 kDa, Anal. Biochem. 1987, 166, 368-379.
27. Hejgaard, J., Isoelectric-focusing of subtilisin inhibitors - detection and partial characterization of cereal inhibitors of chymotrypsin and microbial proteases, Anal. Biochem. 1981, 116, 444-449.
28. Barkholt, V., Jensen, A. L., Amino acid analysis: Determination of cysteine plus half-cystine in proteins after hydrochloric acid hydrolysis with a disulfide compound as additive, Anal. Biochem. 1989, 177, 318-322.
29. Küster, B., Shevchenko, A., Mann, M., in: Benyon, R., Bond, J. R. (Eds.), Proteolytic Enzymes Practical Approach, Oxford University Press, Oxford 2007, pp. 143-183.
30. Desert, C., Guerin-Dubiard, C., Nau, F., Jan, G., et al., Comparison of different electrophoretic separations of hen egg white proteins, J. Agric. Food Chem. 2001, 49, 4553-4561.
31. Burley, R. W., Vadehra, D. V. (Eds.), The Avian Egg Chemistry and Biology, John Wiley and Sons, New York 1989.
32. Rosen, A. M., Geller, D. M., Chicken microsomal albumin - amino terminal sequence of chicken proalbumin, Biochem. Biophys. Res. Commun. 1977, 78, 1060-1066.
33. Kurokawa, H., Mikami, B., Hirose, M., Crystal-structure of diferric hen ovotransferrin at 2.4 angstrom resolution, J. Mol. Biol. 1995, 254, 196-207.