The four proteins, ovalbumin, conalbumin, lysozyme, and ovomucoid, which comprise the major portion of the proteins of chicken egg white have now been isolated. Quantitative immunochemical investigations of these proteins (l-2) have led to the development of reagents and methods suitable for the study of their distribution in the tissues of the chicken. Such a study has been carried out with eg...

UNLABELLED A wide range of radiolabeled test meals have been used for gastric emptying scintigraphy. The purpose of this study was to test whether (99m)Tc-sulfur colloid-labeled liquid egg white is as stable as 2 fresh whole eggs labeled with (99m)Tc-sulfur colloid and whether the cooking method is important. METHODS Whole eggs and liquid egg white were mixed with (99m)Tc-sulfur colloid and c...

Egg white intake during chemotherapy is common advice for cancer patients for the prevention of leukopenia. However, the benefit is uncertain. We conducted this prospective study to identify the relationship of egg white intake for gynecologic cancer patients who received carboplatin and paclitaxel and the occurrence of leukopenia. Between January 2014 and January, 2015, 81 patients were interv...

Egg white protein (EWP) was one of the high-quality sources and widely used in food industries because excellent emulsifying, gelling, foaming properties. Polysaccharides as a natural biological macromolecule have been to improve functional properties EWP. The electrostatic interaction main driving force between EWP polysaccharides. However, protein-polysaccharides complexes were susceptible en...

BACKGROUND The aim of this study was to investigate the role of specific IgG4 antibodies to hen's egg white and determine their utility as a marker for the outcome of oral challenge test in children sensitized to hen's egg METHODS The hen's egg oral food challenge test was performed in 105 sensitized children without atopic dermatitis, and the titers of egg white-specific immunoglobulin G4 (I...

PURPOSE OF REVIEW Allergy to hen's egg is common in infancy and childhood. Oral food challenges are often required to diagnose egg allergy, because of the limitation in the diagnostic accuracy of skin test and specific IgE to egg white. New molecular diagnostic technologies have been recently introduced into allergological research. In this article, we will review the recent literature regardin...

BACKGROUND Accurate diagnosis of egg allergy by IgE testing is challenged by a large number of atopic subjects sensitized, but clinically tolerant to eggs. In addition, discrimination between allergy to raw only, or raw and cooked egg allergy is important. In this study, we investigate the diagnostic performance of IgE tests to native and denatured egg proteins. METHODS According to food chal...

BACKGROUND Egg-associated transmission to humans seems to be characteristic of the Salmonella serotype Enteritidis, explaining why this particular serotype has caused a worldwide pandemic since the mid '80s. Salmonella Enteritidis is much more capable to persistently colonize the laying hen reproductive tract and to survive in the hostile egg white, as compared to other serotypes. PRESENTATIO...

Genetic interrelationship within and between strains was assessed using pure Nigerian normal feathered local, pure exotic and their crossbred hens for age and body weight at first lay, egg weight and egg internal quality traits. 100 layers comprising 20 Black Nera, 20 White Leghorn, 20 Normal feathered local chicken, 20 White Leghorn x Local cross and 20 Black Nera x Local crosses were randomly...