Search results for "Egg protein"

Anaphylaxie nach gleichzeitiger Impfung gegen Masern, Mumps, Röteln und Frühsommer-Meningoenzephalitis aufgrund einer Gelatineallergie

2006

Most allergic reactions after vaccination occur in patients sensitive to egg protein. Therefore this subject is well investigated, and the majority of common vaccines today contain only traces of egg protein. In contrast, there is little knowledge of hypersensitivities to other substances frequently contained in vaccines, e. g. antibiotics, phenol, gelatin and different preservatives. Here we report the case of a boy who had an anaphylactic reaction after being vaccinated against measles, mumps, rubella (MMR), and tick-born encephalitis (TBE) simultaneously. Different tests finally revealed a hypersensitivity to gelatin. This should be kept in mind especially during emergency care, since ge…

Potential effects of age-associated oxidative stress on mammalian oocytes/embryos

1996

This bioessay aims to explain the different effects of maternal ageing and postovulatory oocyte ageing on mammalian oocytes/embryos under the scope of 'the oxygen radical-mitochondrial injury hypothesis of ageing'. This hypothesis assumes a key role in the senescent process of oxygen radical damage to mitochondrial DNA, proteins and lipids. It is proposed that a decrease in intracellular ATP concentrations and glutathione (GSH)/glutathione disulphide (GSSG) ratio together with a concomitant increase in cytosolic Ca2+ are major factors causing the observed detrimental effects of ageing on cytoskeletal fibres, fertilization and embryo development.

Sensitization in early age to food allergens in children with atopic dermatitis

2007

Background: Clinical and laboratory evidence increasingly supports the notion that food allergy plays a role in the pathogenesis of atopic dermatitis (AD). However, the prevalence of clinically significant food hypersensitivity among children with AD remains an unanswered question. Objective: To prospectively determine the prevalence of IgE-mediated food hypersensitivity among patients referred to a dermatology department for evaluation of AD, and to analyze the clinical relevance of these sensitizations in AD. Methods: We studied 44 infants of both sexes, aged less than 12 months old, who attended the dermatology department with symptoms of AD. Compliance with Hanifin-Rajka criteria was co…

RADIATION CROSSLINKED ADVANCED WOUND DRESSING CONTAINING EGG WHITE PROTEINS

During the past decades, the use of antibiotics has grown worldwide in different fields, from medicine to agriculture, leading to antibiotic resistance of microbes, which is the cause of thousands of deaths every year worldwide. [1, 2] Finding new antibiotics is becoming more and more difficult because their development is no longer convenient in term of the cost–benefit ratio for the pharmaceutical industry. The interest in egg white proteins, such as ovoalbumin, ovotransferrin and lysozyme, has risen especially because of their demonstrated antimicrobial activities. [3] These antimicrobial proteins can then be used to enrich wound dressing films that requires a high level of control of mi…

Is it possible to make a diagnosis of raw, heated and baked egg allergy in children using cut-offs? A systematic review

2015

The diagnosis of IgE-mediated egg allergy lies both on a compatible clinical history and on the results of skin prick tests (SPTs) and IgEs levels. Both tests have good sensitivity but low specificity. For this reason, oral food challenge (OFC) is the ultimate gold standard for the diagnosis. The aim of this study was to systematically review the literature in order to identify, analyze, and synthesize the predictive value of SPT and specific IgEs both to egg white and to main egg allergens and to review the cutoffs suggested in the literature. A total of 37 articles were included in this systematic review. Studies were grouped according to the degree of cooking of the egg used for OFC, age…

Trichuris trichiura egg extract proteome reveals potential diagnostic targets and immunomodulators.

2021

The proteomic analysis was performed at the proteomics facility of SCSIE, University of Valencia (Burjassot, Spain) that belongs to ProteoRed, PRB2-ISCIII, Madrid, Spain. We also thank Dr. Tatiana Corey, Dr. Amy Beierschmitt and Dr. Pompei Bolfa for their support during sample collection.

Transfer of Immunity from Mother to Offspring Is Mediated via Egg-Yolk Protein Vitellogenin.

2015

Insect immune systems can recognize specific pathogens and prime offspring immunity. High specificity of immune priming can be achieved when insect females transfer immune elicitors into developing oocytes. The molecular mechanism behind this transfer has been a mystery. Here, we establish that the egg-yolk protein vitellogenin is the carrier of immune elicitors. Using the honey bee, Apis mellifera, model system, we demonstrate with microscopy and western blotting that vitellogenin binds to bacteria, both Paenibacillus larvae – the gram-positive bacterium causing American foulbrood disease – and to Escherichia coli that represents gram-negative bacteria. Next, we verify that vitellogenin bi…

Study of the interactions and physicochemical properties of pea and egg white protein mixtures : from the colloidal to the gelled state.

2022

In recent years, due to the growth of world population, people's consumption of animal protein has increased, leading to the increase of greenhouse gas emissions and land occupation. Therefore, it is necessary to partially replace animal protein with vegetable protein to increase the proportion of vegetable protein in daily consumption and developing mixed food systems seems to be one adequate solution. Pea proteins as a source of plant proteins have good nutritional properties but with limited functional properties while egg white (EW) has good functional properties such as gelling and foaming. Thereby, the physicochemical interactions from mixtures of both types of protein needs to be und…