A 66-year-old man was admitted to our Department for a sudden loss of consciousness, tonic–clonic movement and psychomotor agitation. During the previous 4 months the patient had complained of drowsiness, fatigue, lack of appetite, and nausea. During the prior 2 months he had experienced hair loss, coating of the tongue, and skin flaking with pruritus. Two hours prior to admission, the patient ...

The objective of the study was to examine the activity of different biologically active proteins in geese egg whites. The experiment was performed in 8 replicates on eggs collected from Italian White geese, Polish wild geese (Gegawa) and their cross line. Analyses of activities of cystatin, lysozyme and serine proteinases inhibitors in fresh geese egg whites were carried out. Moreover, trypsin ...

To characterize the role of hen eggs used for analyzing the insect Mylabris phalerata a traditional Chinese medicine for curing liver cancer, egg white was separated from the whole egg and added to M. phalerata. The volatile compounds found in egg white when added to M. phalerata and therefore in M. phalerata itself were analyzed by GC. Cantharidin was detected both in egg white added to M. pha...

AIM The present study was conducted to evaluate the performance of gray, brown, and white varieties of Japanese quail (Coturnix coturnix japonica) with respect to body weight, egg production, and egg quality traits in the coastal climatic condition of Odisha. MATERIALS AND METHODS A total of 500-day-old straight run Japanese quail chicks of three varieties, viz., gray, brown, and white were r...

References 1. Langeland TA. Clinical and immunological study of allergy to hen’s egg white VI. Occurrence of protein cross-reacting with allergens in hen’s white as studied in egg white from turkey, duck, goose, seagull and in hen egg yolk, and hen and chicken sera and flesh. Allergy 1983;38:399–412. 2. Takahashi K, Horiguchi M, Bando N, Tsuji H, Ogawa T, Asao T. Immunochemical characterization...

Protein isolate is used in the food industry in order to process and stabilise food foams. Thereforethere has been a great deal of interest and research in order to understand the effect of processingparameters on the functional properties of the isolate. The major purpose of this research is to studythe foamability of the different proteins - starch nano-particle system. The results from exper...

Results In our cohort, 48% of patients were sensitized to egg white and yolk, while 52% were reacting to egg white exclusively. In allergen microarray, Gal d 1 and 2 were identified as major allergens for all patients, whereas Gal d 3-5 displayed high sensitization prevalence only in patients reacting to both egg components. Mean egg white-specific IgE was significantly higher in patients displ...