Evaluation of allergenicity of egg yolk immunoglobulin Y and other egg proteins by passive cutaneous anaphylaxis

被引：17
作者：
Akita, EM [1 ]
Jang, CB [1 ]
Kitts, DD [1 ]
Nakai, S [1 ]
机构：
[1] Univ British Columbia, Fac Agr Sci, Vancouver, BC V6T 1Z4, Canada
来源：
FOOD AND AGRICULTURAL IMMUNOLOGY | 1999年 / 11卷 / 02期
关键词：
allergenicity; IgY; egg proteins; passive cutaneous anaphylaxis;
D O I：
10.1080/09540109999861
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The allergenicity of egg yolk immunoglobulin (IgY) was studied using passive cutaneous anaphylaxis. It was observed that the intact yolk, water soluble fraction of the yolk, whole IgY molecule or its antigen binding (Fab') and crystallizable (pFc') fragments produced by pepsin digestion, elicited low IgE antibody response in mice when compared to egg white, a known allergen. The pFc' fragment of IgY was more antigenic than the Fab' fragment as determined by ELISA. Low cross-reactivity was also observed between the egg yolk proteins and egg white antibodies. The low IgE antibody response to the egg yolk proteins was associated with a higher suppressor T-lymphocytes or lower helper T-lymphocytes, or both, in comparison to egg white derived lymphocytes.
引用
收藏
页码：191 / 201
页数：11
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