Hostname: page-component-586b7cd67f-tf8b9 Total loading time: 0 Render date: 2024-11-30T23:39:41.491Z Has data issue: false hasContentIssue false
  • English
  • Français

Immunological and biochemical properties of egg allergens

Published online by Cambridge University Press:  18 September 2007

Y. Mine  and
P. Rupa
Y. Mine*
Affiliation:
Department of Food Science, University of Guelph, Guelph, Ontario, CanadaN1G 2W1
P. Rupa
Affiliation:
Department of Food Science, University of Guelph, Guelph, Ontario, CanadaN1G 2W1
*
*Corresponding author: e-mail: [email protected]
Get access

Abstract

Food allergies or food intolerances affect nearly everyone at some point. “Food Allergy” refers to all interactions between molecules derived from the food supply and the immune system. Food allergies can be sub-divided into IgE (Immunoglobulin E) –mediated hypersensitivities and cell mediated hypersensitivities, but in most of the cases is IgE mediated. There has been an increased prevalence of food allergy reactions in the last decade. Approximately 2–3% of adults and 5–7% of children are affected by food allergy. Hen's egg is one of the most common causes of food allergic reactions, particularly in children. The prevalence of egg allergy is about 35% of food allergic children. It usually disappears by age five to seven years, but may sometimes be lifelong. Egg white, which is generally considered more allergenic than egg yolk, has four major allergenic proteins namely, ovomucoid (Gal d 1), ovalbumin (Gal d 2), ovotransferrin (Gal d 3), and lysozyme (Gal d 4) which are defined as immuno dominant proteins of egg white in egg allergic patients. Detailed characterization of the biochemical, immunological and structural properties of the major two allergens of the egg white, the ovalbumin and the ovomucoid have been studied. Studies of the B cell and T cell epitopes of these allergens have been summarized and mechanisms to reduce allergic reactions of these proteins at their molecular level has been evaluated in detail.

Keywords

hen eggsproteinsfood allergyegg whiteovalbuminovomucoidIgEepitope
Type
Reviews
Information
World's Poultry Science Journal , Volume 60 , Issue 3 , September 2004 , pp. 321 - 330
Copyright
Copyright © Cambridge University Press 2004

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Footnotes

This paper was first presented at the Xth European Symposium on the Quality of Eggs and Egg Products, Saint-Brieuc, Ploufragan, France, September 23-26, 2003

References

Anet, J., Back, J.F., Baker, R.S., Barnett, D., Burley, R. and Howden, M.E.H. (1985) Allergens in the white and yolk of hen's egg. A study of IgE binding by egg proteins. Int Arch Allergy Appl Immunol. 77: 364–371.CrossRefGoogle Scholar
Arêde, A., Morais-Almeida, M., Prates, S., Godinho, N., Teixeira, C., Martins, P., Rosa, E., Pires, G., Gaspar, A., Pargana, E. and Rosado-Pinto, J.E. (2000) Food allergy pattern in children from Southern Europe. Allergy 55(suppl. 63): 52–57.Google Scholar
Bernhisel-Broadbent, J., Dintzis, H.M., Dintzis, R.Z. and Sampson, H.A. (1994) Allergenicity and antigenicity of chicken egg ovomucoid (GaldI) compared with ovalbumin (GaldII) in chicken with egg allergy and in mice. J Allergy Clin Immunol. 93: 1047–1059.CrossRefGoogle Scholar
Bernstein, J.A., Kraut, A., Bernstein, D.I., Warrington, R., Bolin, T., Warren, C.P. and Bernstein, I.L. (1993) Occupational asthma induced by inhaled egg lysozyme. Chest. 103: 532–535.CrossRefGoogle ScholarPubMed
Besler, M., Petersen, A., Steinhart, H. and Paschke, A. (1999) Identification of IgE binding peptides derived from chemical and enzymatic clevage of ovomucoid (Gal d1). Int Sym Food Allergens 1: 1–12.Google Scholar
Bock, S.A. (1987) Prospective appraisal of complaints of adverse reactions of foods in children during the first three years of life. Pediatrics 79: 683–688.CrossRefGoogle Scholar
Bock, S.A. and Atkins, F.M. (1990) Patterns of food hypersensitivity during sixteen years of double blind placebo controlled food challenges. J. Pediatr. 117: 561–567.CrossRefGoogle ScholarPubMed
Breiteneder, H. and Ebner, C. (2000) Molecular and biochemical classification of plant-derived food allergens. Int Arch Allergy Immunol. 106: 27–36.Google ScholarPubMed
Canfield, R.E. (1963) The amino acid sequence of egg white lysozyme. J Biol Chem. 238: 2698–2707.CrossRefGoogle ScholarPubMed
Cooke, S.K. and Sampson, H.A. (1997) Allergenic properties of ovomucoid in man. J Immunol. 159: 2026–2032.CrossRefGoogle ScholarPubMed
Dewan, J.C., Mikami, B., Hirose, M. and Sacchettini, J.C. (1993) Structural evidence for a pHsensitive dilysine trigger in the hen ovotransferrin N-lobe: implications for transferrin iron release. Biochemistry 32: 11963–11968.CrossRefGoogle ScholarPubMed
Doi, E. and Kitabatake, N. (1997) In: Food proteins and their applications, Structure and functionality of egg proteins, Damodaran, S., Paraf, A, Eds; Marcel Dekker, New York, pp-325.Google Scholar
Elsayed, S., Hammer, A.S., Kalvenes, M.B., Florvaag, E., Apold, J. and Vik, H. (1986) Antigenic and allergenic determinants of ovalbumin. I. Peptide mapping, cleavage at the methionyl peptide bonds and enzymic hydrolysis of native and carboxymethy1 OA. Int Arch Allergy Appl Immunol. 79: 101–107.CrossRefGoogle ScholarPubMed
Elsayed, S., Holen, E. and Haugstad, M.B. (1988) Antigenic and allergenic determinants of ovalbumin. II. The reactivity of the NH2 terminal decapeptide. Scand J Immunol. 27: 587–591.CrossRefGoogle ScholarPubMed
Elsayed, S., Apols, J., Holen, E., Vik, H., Florvaag, E. and Dybendal, T. (1991) The structural requirements of epitopes with IgE binding capacity demonstrated by three major allergens from fish, egg and tree pollen. Scand J Clin Lab Invest. 51: 17–31.CrossRefGoogle Scholar
Elsayed, S. and Stavseng, L. (1994) Epitope mapping of region 11–70 of ovalbumin (Gal d I) using five synthetic peptides. Int Arch Allergy Immunol. 104: 65–71.CrossRefGoogle Scholar
Fallstrom, S.P., Ahlstedt, S., Carlsson, B., Lonnerdal, B. and Hanson, L.A. (1986) Serum antibodies against native, processed and digested cow's milk proteins in children with cow's milk protein intolerance. Clin Allergy 16: 417–423.CrossRefGoogle ScholarPubMed
Ford, R.P.K. and Taylor, B. (1982) Natural history of egg hypersensitivity. Arch Dis Child. 57: 649–652.CrossRefGoogle ScholarPubMed
Fremont, S., Kanny, G., Nicolas, J.P. and Moneret-Vautrin, D.A. (1997) Prevalence of lysozyme sensitization in an egg-allergic population. Allergy 52: 224–228.CrossRefGoogle Scholar
Fremont, D.H., Monnaie, D., Nelson, C.A., Hendrickson, W.A. and Unanue, E.R. (1998) Crystal structure of I-Ak in complex with a dominant epitope of lysozyme. Immunity 8: 305–317.CrossRefGoogle ScholarPubMed
Fujimura, Y., Tachibana, H., Eto, N. and Yamada, K. (2000) Antigen binding of an ovomucoidspecific antibody is affected by a carbohydrate chain located on the light chain variable region. Biosci Biotechnol Biochem. 64: 2298–2305.CrossRefGoogle ScholarPubMed
Fukutomi, O., Kondo, N., Agata, H., Shinoda, S., Kuwabara, N., Shinbara, M. and Orii, T. (1994) Timing of onset of allergic symptoms as a response to a double-blind, placebo-controlled food challenge in patients with food allergy combined with a radioallergosorbent test and the evaluation of proliferative lymphocyte responses. Int Arch Allergy Immunol. 104: 352–357.CrossRefGoogle ScholarPubMed
Gettins, P.G.W., Patston, P.A. and Olson, S.T. (1996) In: Serpins. Structure, function and biology. R.G. Landes Co: Austin, TX.Google Scholar
Gu, J., Matsuda, T. and Nakamura, R. (1988) Isolation and properties of an immunoreactive glycopeptide connecting first and second domains of chicken ovomucoid. Agric Biol Chem. 52: 3029–3033.Google Scholar
Gu, J., Matsuda, T., Nakamura, R., Ishiguro, H., Ohkubo, I., Sasaki, M. and Takahashi, N. (1989) Chemical deglycosylation of hen ovomucoid: protective effect of carbohydrate moiety on tryptic hydrolysis and heat denaturation. J Biol Chem. 106: 66–70.Google ScholarPubMed
Hattevig, G., Kjellman, B. and Bjorksten, B. (1987) Clinical symptoms and IgE responses to common food proteins and inhalants in the first 7 years of life. Clin Allergy 17: 571–578.CrossRefGoogle ScholarPubMed
Hoffman, D.R. (1983) Immunochemical identification of the allergens in egg white. J Allergy Clin Immunol. 71: 481–486.CrossRefGoogle ScholarPubMed
Holen, E. and Elsayed, S. (1990) Characterization of four major allergens of hen egg-white by IEF/SDSPAGE combined with electrophoretic transfer and IgE immunoautoradiography. Int Arch Allergy Appl Immunol. 91: 136–141.CrossRefGoogle Scholar
Holen, E. and Elsayed, S. (1996) Specific T cell lines for ovalbumin, ovomucoid, lysozyme and two OA synthetic epitopes, generated from egg allergic patients' PBMC. Clin Exp Allergy 26(9):1080–1088.CrossRefGoogle ScholarPubMed
Holen, E., Bolann, B. and Elasyed, S. (2001) Novel B and T cell epitopes of chicken ovomucoid (Gal d 1) induce T cell secretion of IL-6, IL-13 and INF-β. Clin Exp Allergy. 31: 952–964.CrossRefGoogle Scholar
Honma, K., Kohmo, Y., Saito, K., Shimojo, N., Tsunoo, H. and Niimi, H. (1991) Specificities of IgE, IgG and IgA antibodies to ovalbumin. Comparison of binding activities to denatured ovalbumin or ovalbumin fragments of IgE antibodies with those of IgG or IgA antibodies. Int Arch Allergy Appl Immunol. 103: 28–35.CrossRefGoogle Scholar
Honma, K., Kohno, Y., Saito, K., Shimojo, N., Horiuchi, T., Hayashi, H., Suzuki, N., Hosoya, T., Tsunoo, H. and Niimi, H. (1996) Allergenic epitopes of ovalbumin (OVA) in patients with hen's egg allergy: inhibition of basophil histamine release by haptenic ovalbumin peptide. Clin Exp Immunol. 103: 446–453.CrossRefGoogle ScholarPubMed
Huber, R. and Canrnell, R.W. (1989) Implications of the three dimensional structure of á1- antitrypsin for structure and function of serpins. Biochemistry 8: 8951–8966.CrossRefGoogle Scholar
Huntington, J.A., Fan, B., Karlsson, K.E., Deinum, J., Lawrence, D.A. and Gettins, P.G.W. (1997) Serpin conformational change in ovalbumin. Enhanced reactive centre loop insertion through hinge region mutations. Biochemistry 36: 5432–5440.CrossRefGoogle ScholarPubMed
Jeltsch, J.M. and Chambon, P. (1982) The complete nucleotide sequence of the chicken ovotransferrin mRNA. Eur J Biochem. 122: 291–295.CrossRefGoogle ScholarPubMed
Kahlert, H., Petersen, A., Becker, W.M. and Schlaah, M. (1992) Epitope analysis of the allergen ovalbumin (Gald II) with monoclonal antibodies and patient's IgE. Mol Immunol. 29: 1191–1201.CrossRefGoogle Scholar
Kato, I., Schrode, J., Kohr, W.J. and Laskowski, M. Jr. (1987) Chicken ovomucoid: determination of its amino acid sequence, determination of the trypsin reactive site, and preparation of all three of its domains. Biochemistry 26: 193–201.CrossRefGoogle ScholarPubMed
King, T.P. and Spangfort, M.D. (2000) Structure and biology of stinging insect venom allergens Int Arch Allergy Immunol. 123: 99–106.CrossRefGoogle ScholarPubMed
Kojima, S., Takagi, N., Minagawa, T., Fushimi, N. and Miura, K.I. (1999) Effects of amino acid replacements around the reactive site of chicken ovomucoid domain 3 on the inhibitory activity toward chymotrypsin and trypsin. Prot Eng. 12: 857–862.CrossRefGoogle ScholarPubMed
Konishi, Y., Kurisaki, J., Kaminogawa, S. and Yamauchi, K. (1985) Determination of radioimmunoassay and of trypsin inhibitory activities in heat or enzyme denatured ovomucoid. J Food Sci. 50: 1422–1426.CrossRefGoogle Scholar
Langeland, T.A. (1982) A clinical and immunological study of allergy to hen's egg white. III. Allergens in hen's egg white studied by crossed radio-immunoelectrophoresis (CRIE). Allergy 37: 521–530.CrossRefGoogle ScholarPubMed
Langeland, T.A. (1983) A clinical and immunological study of allergy to hen's egg white. IV. Specific IgE –antibodies to individual allergens in hen's egg white related to clinical and immunological parameters in egg allergic patients. Allergy 38: 493–500.CrossRefGoogle ScholarPubMed
Li-Chan, E.C., Powrie, W. and Nakai, S. (1995) The chemistry of eggs and egg products. In: Egg Science and Technology, 4th ed. Ed Stadelman, W.J. and Cotteril, O.J.Food products press, New York, pp.105–175.Google Scholar
Masuda, T., Koseki, S.Y., Yasumoto, K. and Kitabatake, N. (2000) Characterization of antiirradiation-denatured ovalbumin monoclonal antibodies. Immunochemical and structural analysis of irradiation-denatured ovalbumin. J Agric Food Chem. 48: 2670–2674.CrossRefGoogle ScholarPubMed
Matsuda, T., Watanabe, K. and Nakamura, R. (1983) Immunological studies on thermal denaturation of ovomucoid. Biochem Biophys Acta. 707: 121–128.Google Scholar
Matsuda, T., Gu, J., Tsuruta, K. and Nakamura, R. (1985) Immunoreactive glycopeptides separated from peptic hydrolysate of chicken egg white ovomucoid. J Food Sci. 50: 592–594.CrossRefGoogle Scholar
May, C.D., Remigio, L., Feldman, J., Bock, S.A. and Carr, R.I. (1977) A study of serum antibodies to isolated milk proteins and ovalbumin in infants and children. Clin Allergy 7: 583–595.CrossRefGoogle ScholarPubMed
Mc Reynolds, L., Malley, B.W.O., Nisbet, A.D., Fothergill, J.E., Givol, D., Fields, S., Robertson, M. and Brownlee, G.G. (1978) Sequence of chicken ovalbumin mRNA. Nature 273: 723–728.CrossRefGoogle ScholarPubMed
Metcalfe, D.D. (1985) Food Allergens. Clin Rev Allergy 3: 331–349.CrossRefGoogle ScholarPubMed
Miller, H. and Campbell, D.H. (1950) Skin test reactions to various chemical fractions of egg white and their possible clinical significance. J Allergy 21: 522–524.CrossRefGoogle ScholarPubMed
Miller, M., Weinstein, J.N. and Wlodawer, A. (1983) Preliminary x-ray analysis of single crystals of ovalbumin and plakalbumin. J Biol Chem. 258: 5864–5866.CrossRefGoogle ScholarPubMed
Mine, Y. and Zhang, J.W. (2001) The allergenicity of ovomucoid and the effect of its elimination from hen's egg white. J Sci Food Agric. 81: 1540–1546.CrossRefGoogle Scholar
Mine, Y. and Zhang, J.W. (2002) Identification and fine mapping of IgG and IgE epitopes in ovomucoid. Biochem Biophys Res Commun. 292: 1070–1074.CrossRefGoogle ScholarPubMed
Mine, Y. and Zhang, J.W. (2002) Comparative studies on antigenicity and allergenicity of native and denatured egg white proteins. J Agric Food Chem. 50: 2679–2683.CrossRefGoogle ScholarPubMed
Mine, Y. and Rupa, P. (2003) Fine mapping and structural analysis of immunodominant IgE allergenic epitopes in chicken egg ovalbumin. Prot Engg. 16: 747–752.CrossRefGoogle ScholarPubMed
Mine, Y., Sasaki, E. and Zhang, J.W. (2003) Reduction of antigenicity and allergenicity of genetically modified egg white allergen, ovomucoid third domain. Biochem Biophys Res Commun. 302: 133–137.CrossRefGoogle ScholarPubMed
Mizumachi, K. and Kurisaki, J. (2003) Localization of T cell epitope regions of chicken ovomucoid recognized by mice. Biosci Biotechnol Biochem. 67: 712–719.CrossRefGoogle ScholarPubMed
Moneret-Vautrin, D.A. and Kanny, G. (1995) Food-induced anaphylaxis. A new French multicenter survey. Ann Gastroenterol Hepatol. 31: 256–263.Google ScholarPubMed
Nisbet, A.D., Saundry, R.I.I., Moir, A.J.G., Fothergill, L.A. and Fothergill, J.E. (1981) The complete amino acid sequence of hen ovalbumin. Eu J Biochem. 115: 335–345.CrossRefGoogle ScholarPubMed
Nolan-Kovacs, J., Zhang, J.W., Hayakawa, S. and Mine, Y. (2000) Immunological and structural analysis of pepsin-digested egg white ovomucoid. J Agric Food Chem. 48: 6261–6266.CrossRefGoogle Scholar
Pichler, W.J. and Campi, P. (1992) Allergy to lysozyme/egg white-containing vaginal suppositories. Ann Allergy. 69: 521–525.Google ScholarPubMed
Quirce, S., Diez-Gomez, M.L., Eiras, P., Cuevas, M., Baz, G. and Losada, E. (1998) Inhalant allergy to egg yolk and egg white proteins. Clin Exp Allergy 28: 478–485.CrossRefGoogle ScholarPubMed
Renz, H., Bradley, K., Larsen, G.L., Mc Call, C. and Gelfand, E.W. (1993) Comparision of the allergenicity of ovalbumin and ovalbumin peptide 323–339 differential expansion of Vβ-expressing T cell population. J Immunol. 151: 7206–7213.CrossRefGoogle Scholar
Rowntree, S., Cogswell, J.J., Platts-Mills, T.A.E. and Mitchell, E.B. (1985) Development of IgE and IgG antibodies to food and inhalant allergens in children at risk of allergic disease. Arch Dis Childh. 60: 727–735.CrossRefGoogle ScholarPubMed
Rupa, P. and Mine, Y. (2003) Immunological comparison of native and recombinant egg allergen, ovalbumin, expressed in Escherichia coli. Biotechnol Letters 25: 1917–1924.CrossRefGoogle ScholarPubMed
Rupa, P. and Mine, Y. (2003) Structural and immunological characterization of recombinant ovomucoid expressed in Escherichia coli. Biotechnol Letters 25: 427–433.CrossRefGoogle ScholarPubMed
Sampson, H. A. (1996) Epidemiology of food allergy (review). Pediatr Allergy Immunol. 7: 42–50.CrossRefGoogle Scholar
Sasaki, E. and Mine, Y. (2001) IgE binding properties of the recombinant ovomucoid third domain expressed in Escherichia coli. Biochem Biophy Res Commun. 282: 947–951.CrossRefGoogle ScholarPubMed
Shirai, N., Tani, F., Higasa, T. and Yasumoto, K. (1997) Linear polymerization caused by the defective folding of a noninhibitory serpin ovalbumin. J Biochem. 121: 787–797.CrossRefGoogle ScholarPubMed
Swoboda, I., De Weerd, N., Bhalla, P.L., Niederberger, V., Sperr, W.R., Valent, P., Kahlert, H., Fiebig, H., Verdino, P., Keller, W., Ebner, C., Spitzauer, S., Valenta, R. and Singh, M.B. (2002) Mutants of the major ryegrass pollen allergen, Lol p 5, with reduced IgEbinding capacity: candidates for grass pollen-specific immunotherapy. Eur J Immunology 32: 270–280.3.0.CO;2-X>CrossRefGoogle Scholar
Urisu, A., Ando, H., Morita, Y., Wada, E., Yasaki, T., Yamada, K., Komada, K., Torii, S., Goto, M. and Wakamatsu, T. (1997) Allergenic activity of heated and ovomucoid-depleted egg white. J Allergy Clin Immunol. 100: 171–176.CrossRefGoogle ScholarPubMed
Vadehra, D.V. and Nath, K.R. (1993) Egg as a cource of protein. Critical Reviews in Food Technology: New York, CRP Press, pp 139–309.Google Scholar
Valenti, P., De Stasio, A., Seganti, L., Mastromarino, P., Sinibaldi, L. and Orsi, N. (1980) Capacity of staphylococci to grow in the presence of ovotransferrin or CrCl3 as a character of potential pathogenicity. J Clin Microbiol. 11: 445–447.CrossRefGoogle ScholarPubMed
Vrtala, S., Hirtenlehner, K., Susani, M., Akdis, M., Kussebi, F., Akdis, C. A., Blaser, K., Hufnagl, P., Binder, B.R., Politou, A., Pastore, A., Vangelista, L., Sperr, W.R., Semper, H., Valent, P., Ebner, C., Kraft, D. and Valenta, R. (2001) Genetic engineering of a hypoallergenic trimer of the major birch pollen allergen Bet v 1. FASEB J. 15: 2045–2047.CrossRefGoogle ScholarPubMed
Weber, P., Raynaud, I., Ettouati, L., Trescol-Biemont, M. C., Carrupt, P. A., Paris, J., Rabourdin-Combe, C., Gerlier, D. and Testa, B. (1998) Molecular modeling of hen egg lysozyme HEL[52–61] peptide binding to I-Ak MHC class II molecule. Int Immunol. 12: 1753–1764.CrossRefGoogle Scholar
Williams, J., Elleman, T.C., Kingston, I.B., Wilkins, A.G. and Kuhn, K.A. (1982) The primary structure of hen ovotransferrin. Eur J Biochem. 122: 297–303.CrossRefGoogle ScholarPubMed
Zhang, J.W. and Mine, Y. (1999) Characterization of residues in human IgE and IgG binding sites by chemical modification of ovomucoid third domain. Biochem Biophys Res. Commun. 261: 610–613.CrossRefGoogle ScholarPubMed
Zhang, J.W. and Mine, Y. (1998) Characterization of IgE and IgG epitopes on ovomucoid using egg white allergic patient's sera. Biochem Biophys Res. Commun. 253: 124–127.CrossRefGoogle Scholar