Ovalbumin induces nuclear factor-κB and interferon regulatory factor 3 activation

Egg allergy has been reported as the most prevalent food hypersensitivity in the children. The major egg allergens were found in the egg white. Ovalbumin (OVA) is the major protein in egg white, comprising 54% of its total protein content. OVA has been widely used in experimental animal models of inhalant and dietary allergies, but its allergy mechanism is not clearly identified. In this study, OVA induces transcription factor nuclear factor-κB (NF-κB) and interferon regulatory factor 3 (IRF3) activation, resulting in the expression of genes associated with NF-κB and IRF3 activation such as cyclooxygenase-2, inducible nitric oxide synthase, regulated on activation normal T cell expressed and secreted, and interferon-gamma inducible protein 10. These results suggest that OVA can induce inflammation by lowering host defense.