BACKGROUND There are numerous, disparate guidelines for influenza vaccination in egg-allergic patients. We aimed to describe the outcome of selectively applied guidelines, based on risk-stratification, to our high risk, egg-allergic, tertiary-care pediatric population. METHODS Egg allergy was confirmed with skin testing. The vaccine administered was an adjuvunated 2009 H1N1 influenza A vaccin...

The chicken egg resists most environmental microbes suggesting that it potentially contains efficient antimicrobial molecules. Considering that some heparin-binding proteins in mammals are antibacterial, we investigated the presence and the antimicrobial activity of heparin-binding proteins from chicken egg white. Mass spectrometry analysis of the proteins recovered after heparin-affinity chrom...

The effect of duration of administration of fluticasone propionate and salmeterol on tracheal responsiveness to ovalbumin and total and differential white blood cell in sensitized guinea pig was examined. Six groups of guinea pigs (n=7) were sensitized to ovalbumin. Three groups of them were subjected to inhaled fluticasone propionate and salmeterol, one group during sensitization (A), one grou...

Flu vaccines contain detectable amounts of egg protein, which may pose a risk to egg-allergic individuals. The 2009 H1N1 influenza pandemic required mass vaccination in many countries, and the safety of flu immunization in egg allergy became of increasing public health importance. This article reviews recent literature and provides an updated guideline for immunization during the 2011-2012 flu ...

zyme (LY) are the major allergens for patients with egg allergy.2・5-7) OA, OT, OM, and LY constitute 51, 12, 11, and 3.5weight%, respectively, of the total protein in egg white.S) Some groups reported that OM plays a more important role in the pathogenesis of allergic reactions to egg white than other egg white proteins.9・'O} OM is a highly soluble glycoprotein with a molecular weight of 28,OOO...

N-acetyltryptophan (AT) and caprylic acid (Cap) are known to suppress the heat-induced aggregation of serum albumins. In this study, we examined the commonality of AT and Cap on the protein aggregation using hen egg-white lysozyme, ovalbumin, and bovine γ-globulin (BGG), as well as bovine and human serum albumin. AT and Cap as additives increased the unfolding temperatures of human and bovine a...

Ingested proteins are absorbed from the intestinal lumen via the paracellular and/or transcellular pathways, depending on their physicochemical properties. In this study, we investigated the absorption pathway(s) of ovalbumin (OVA), an egg white-allergen, as well as the mechanisms of aspirin-facilitated OVA absorption in rats. In situ intestinal re-circulating perfusion experiments showed that ...

Salmonella enterica serovar Enteritidis is the prevalent egg-product-related food-borne pathogen. The egg-contamination capacity of S. Enteritidis includes its exceptional survival capability within the harsh conditions provided by egg white. Egg white proteins, such as lysozyme and ovotransferrin, are well known to play important roles in defence against bacterial invaders. Indeed, several add...