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

Author:
Pablos-Tanarro, Alba, Lozano-Ojalvo, Daniel, Molina, Elena, López-Fandiño, Rosina
Source:
Journal of agricultural and food chemistry 2018 v.66 no.11 pp. 2970-2976
ISSN:
1520-5118
Subject:
lysozyme, immunoglobulin G, adjuvants, oral administration, ovalbumin, prognosis, allergenicity, ovomucin, allergens, mice, immunoglobulin E, splenocytes, lymph nodes, CD4-positive T-lymphocytes, cholera toxin, eggs, egg albumen, anaphylaxis
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.
Agid:
6042681