Ovalbumin, ovotransferrin, ovomucin, and lysozyme are a few of the egg white proteins that can be used as functional components. The objective of this study was to develop a simple, sequential separation method for multiple proteins from egg white. Separated proteins are targeted for human use, and thus any toxic compounds were excluded. The methods for individual components and the sequential ...

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...

Examination of egg white proteins and effects of high pressure on select physical and functional properties" (2010). Egg white proteins have become an important and desirable ingredient to the food industry due to their functional properties which include gelling, foaming, and emulsification. Egg white is also well recognized as an excellent source of nutrition. The goal of this work was to det...

A 54-year-old woman suffered an episode of dyspnea and edema affecting her eyelids, tongue, and lips a few minutes after intake of Lizipaina (bacitracin, papain, and lysozyme). She was treated with intravenous drugs and her symptoms improved within 2 hours. She had experienced 3 to 4 bouts of similar symptoms related to the ingestion of cured cheeses or raw egg. Specific serum immunoglobulin (I...

Introduction: A chicken egg is a popular dietary component all over the world. An allergy to this nourishment more often related white than yolk, and its first symptoms appear even before year of life. Aim study: The aim study present benefits molecular diagnostics in allergy.Description state knowledge: To diagnose an proteins, skin prick tests or determination antigen-specific immunoglobulins...

Abstract Egg allergy is one of the most common allergies in humans. Allergenic egg protein as ovalbumin abundant found white. A selective electrode electrochemical analysis for albumin from white was developed based on magnetic molecularly imprinted polymers (albumin-MMIPs) modified a screen-printed electrode. Surface modification applied using methyl methacrylate polymer to create surface spec...

Hen's egg white protein is a major cause of food allergy, and a considerable number of countries have introduced labeling directions for processed food products. To control compliance with these regulations, analytical assays for the detection of egg in manufactured foods have been developed. In this study, we have tested the performance of 3 commercially available kits for quantitative egg ana...

In Escherichia coli cells carrying wild-type ovalbumin cDNA, some of the recombinant protein was secreted into the periplasmic space. In contrast, a signal-region mutant form of ovalbumin (deletion, Gly1 to Ala39) was not detected in the periplasm despite being synthesized at the same level as the wild-type protein. Chemical and spectroscopic analyses showed that periplasmic ovalbumin assumes a...

We describe here a novel experimental model of late-phase reaction of immediate hypersensitivity developed in mice. It consists of introducing small fragments of heat-coagulated hen egg white into the subcutaneous tissue of mice. After 14 days, animals challenged with purified ovalbumin into the footpad presented an immediate swelling of the paw peaking at 30 min, followed by two peaks of swell...

Acute withdrawal of estrogen from chicks leads to a precipitous decline in egg white protein synthesis and egg white mRNAs in the oviduct. In this paper we explore the biochemical basis of this phenomenon as well as the capacity of the "withdrawn" tubular gland cells to be restimulated with steroid hormones. During withdrawal, the decline in ovalbumin mRNA was closely correlated with the declin...