• Corpus ID: 22936305

Cracking the egg : immunological and molecular analysis of egg allergens Associate Professor

  title={Cracking the egg : immunological and molecular analysis of egg allergens Associate Professor},
  author={Cenk Suphioglu},
Egg allergy is a wide spread condition which affects mainly children. Of all the other food allergies, egg allergy is the second most common one and has a high prevalence in developed countries. Egg allergy is caused by antigens found within the egg white and the egg yolk. Four egg white allergens have been identified and extensively studied over the past two decades, and the two identified egg yolk allergens need further studies to confirm their allergenicity. These allergens may not be the… 


Current understanding of egg allergy.
Immunologic changes in children with egg allergy ingesting extensively heated egg.
The prevalence of food allergy: a meta-analysis.
Prevalence of lysozyme sensitization in an egg‐allergic population
It seems that the presence of lysozyme should be indicated on food labels because of the high incidence of lysosozyme sensitization in patients clinically allergic to egg.
Update on food allergy.
  • H. Sampson
  • Medicine
    The Journal of allergy and clinical immunology
  • 2004
Fine mapping and structural analysis of immunodominant IgE allergenic epitopes in chicken egg ovalbumin.
The immunodominant IgE-binding epitopes of ovalbumin were mapped using arrays of overlapping peptides synthesized on activated cellulose membranes to provide useful information on the functional role of amino acid residues to evaluate the structure-function relationships and structural properties of allergic epitopes in Ovalbumin.
Gal d 6 is the second allergen characterized from egg yolk.
A second egg yolk allergen has been described and designated Gal d 6 by the World Health Organization (WHO) and International Union of Immunological Societies (IUIS) Allergen Nomenclature Subcommittee.
An adult-onset egg allergy
This work presents an adult-onset primary egg allergy appeared differently from the previously reported cases based on the absence of occupational exposure and bird as well as aeroallergen sensitization.
Stability of food allergens to digestion in vitro
The data are consistent with the hypothesis that food allergens must exhibit sufficient gastric stability to reach the intestinal mucosa where absorption and sensitization can occur, and indicate the stability to digestion is a significant and valid parameter that distinguishes food allergen from nonallergens.
Identification and fine mapping of IgG and IgE epitopes in ovomucoid.
Mutational analysis of the epitopes indicated that charged amino acids and some hydrophobic and polar amino acids were important for antibody binding, which provides useful information for the molecular design necessary to reduce the allergenicity of ovomucoid and a better understanding of structure-function relationships of allergic epitopes in food proteins.