Introduction: Hen's egg, is one the most frequent cause of food allergy in European children. Allergy to other birds’ eggs is less frequent and has been mainly described, as a cross-reactivity, in patients suffering for hen’s egg allergy. In this study, we report an unusual allergenic reaction after the consumption of cooked goose’s egg in a 14-year-old girl, who tolerated hen’s egg. Methods: Skin prick test and prick to prick test were performed with commercial egg proteins, raw white and raw yolk from different bird species. Total and specific (to hen egg proteins) serum IgEs were measured by Immuno-CAP. SDS-PAGE and immunoblotting were carried out with raw and cooked egg (omelet) samples from hen and goose. Results: The results of skin test and circulating IgE confirmed the selective sensitization of the young girl to the goose's egg. The SDS-PAGE analysis showed a different resistance to heating of protein from hen and goose egg. Heating caused a significant change in the protein pattern with a reduction of their abundance in hen's egg, while goose’s egg maintained a profile, similar to raw samples. Immunoblotting showed a strong IgE-mediated immunoreaction with proteins from all yolk and raw omelet samples. After cooking (omelet), a significant reduction of immunoreactivity was observed only with hen’s egg, while proteins from the goose’s omelet maintained their immunoreactivity. Proteins recognized by the sera had a molecular weight of approximately 60-115 kDa. The strongest immunoreactivity was observed with a protein having a MW of 110 kDa, which was identified as an apovitellin . Conclusions: In conclusion, to our knowledge, it is the first time that an apovitellin has been reported as an egg allergen; in addition, this study highlighted the different resistance to heating of proteins from avian species, justifying the possible presence of specific egg allergy independent from cross-reactivity.
|Titolo:||Goose’s egg allergy in a child: pattern of sensitization and its modulation by heating processes|
COLOMBO, FRANCESCA (Primo)
RESTANI, PATRIZIA (Ultimo)
|Data di pubblicazione:||set-2018|
|Settore Scientifico Disciplinare:||Settore CHIM/10 - Chimica degli Alimenti|
|Citazione:||Goose’s egg allergy in a child: pattern of sensitization and its modulation by heating processes / F. Colombo, F. Mori, C. Di Lorenzo, F. Orgiu, S. Biella, E. Novembre, S. Barni, P. Restani. ((Intervento presentato al 12. convegno Congresso Italiano di Chimica degli Alimenti tenutosi a Camerino nel 2018.|
|Appare nelle tipologie:||14 - Intervento a convegno non pubblicato|