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Animal Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Egg is one of the most important allergens in childhood feeding, and egg allergy can pose quality of life concerns (124). Most of the allergenic egg proteins are found in egg white, including ovomucoid, ovalbumin, ovotransferrin, and lysozyme. Although ovalbumin is the most abundant protein comprising hen’s egg white, ovomucoid has been shown to be the dominant allergen in egg. Egg allergy is closely associated with atopic dermatitis and was found to be present in about two-thirds of children (124). Processed foods containing egg such as cookies must signal its presence to consumers on the labels.
Food allergens
Published in Richard F. Lockey, Dennis K. Ledford, Allergens and Allergen Immunotherapy, 2020
Allen et al. [31] reviewed and identified key points of egg allergy. It primarily affects preschool children. Life-threatening reactions are less common with egg than with peanut or tree nut allergy, and heat and digestion alter the allergenicity of egg proteins. Heating reduces the allergenicity of ovomucoid and ovalbumin but does not affect lysozyme. Ovomucoid allergenicity may also be reduced by gastric pH. It is possible that the age and/or the use of inhibitors of gastric acid secretion in young children promotes egg protein food sensitization. As with baked milk products, baked egg products are tolerated by a majority of egg-allergic patients. Sixty-four of 117 subjects with confirmed egg allergy tolerated baked egg products (muffins or waffles) according to the results of one trial [32]. These clinical findings are consistent with the reduction of egg allergenicity by heating and may reassure select patients of the safety in consuming foods with baked egg.
Food Allergens
Published in Richard F. Lockey, Dennis K. Ledford, Allergens and Allergen Immunotherapy, 2014
Allen et al. [27] reviewed and identified key points of egg allergy. It primarily affects pre-school children. Life-threatening reactions are less common with egg than with peanut or tree nut allergy, and heat and digestion alter the allergenicity of egg proteins. Heating reduces the allergenicity of ovomucoid and ovalbumin, but does not affect lysozyme. Ovomucoid allergenicity may also be reduced by gastric pH. It is possible that the age and/or use of inhibitors of gastric acid secretion in young children promotes egg protein food sensitization. As with baked milk products, baked egg products are tolerated by a majority of egg allergic patients. Sixty-four of 117 subjects with confirmed egg allergy tolerated baked egg products (muffins or waffles) according to the results of one trial [28]. These clinical findings are consistent with the reduction of egg allergenicity by heating and may reassure select patients of the safety in consuming foods with baked egg.
The Effects of Ovalbumin on Proliferation, Migration, and Stemness Properties of Chemoresistant SW480 Colon Cancer Cells
Published in Nutrition and Cancer, 2022
Hadi Monji, Hamid Zand, Arman Ghorbani, Katayoun Pourvali
The egg is a very nutritious food that provides many health benefits to consumers. It is well known that eggs can supply the nutrients required for the embryo’s normal development and growth, including amino acids, fat, vitamins, minerals, and growth factors (9). Also, egg proteins have several significant biological activities, including antioxidant, antibacterial, anti-carcinogenic, and antihypertensive features (9). Ovalbumin (OVA) is the most abundant protein in egg white. It has been shown that OVA migrates into the developing chick embryo, proposing that OVA may have direct functions in addition to providing energy and protein storage role during embryogenesis. Hence, it presents OVA as a factor for embryo development (10, 11) which can also show an anticancer effect.
Diagnosis and management of hypersensitivity reactions to vaccines
Published in Expert Review of Clinical Immunology, 2020
Lucrezia Sarti, Guillaume Lezmi, Francesca Mori, Mattia Giovannini, Jean-Christoph Caubet
Furthermore, there has been a longstanding concern about the risk of anaphylaxis following administration of vaccines containing small amounts of egg proteins to patients with egg allergy, particularly those with previous anaphylactic reactions to egg. It is now clear that egg allergy is not a contraindication to influenza and MMR/MMRV vaccination. However, further large and multicentric studies are urgently needed to assess the real diagnostic value of skin test in egg allergic patients who need to be vaccinated with YF vaccine and the necessity of performing a graded dose administration versus full dose, as has been recently performed for influenza vaccine in egg allergic children.
Egg extract of apple snail for eco-friendly synthesis of silver nanoparticles and their antibacterial activity
Published in Artificial Cells, Nanomedicine, and Biotechnology, 2018
Ratima Janthima, Arunrat Khamhaengpol, Sineenat Siri
To investigate the optimal conditions to synthesize AgNPs, the egg extract of apple snail at different concentrations were incubated with AgNO3 in a presence or absence of glucose, the adding reducing agent. The maximal UV–Vis absorption in a range of 400–500 nm, the unique localized surface plasmon resonance property, was used to indicate the formation of AgNPs. The results show in Figure 2, which the formation of AgNPs, as indicated by the SPR peaks at 412 nm, was observed in reactions with and without glucose, suggesting that the extract of apple snail eggs could be used as good reducing and stabilizing agents. The addition of glucose as the reducing agent could induce the greater formation of AgNPs. Through increasing concentrations of the extract, the increasing formation of AgNPs was observed in the reaction containing glucose. Although the intensity of SPR peak of the reaction using 8 mg/ml the extract was dropped, this reduction was due to the aggregation of AgNPs (Figure 2(a)). In the reaction containing no glucose, only the condition using the egg extract at 8 mg/ml was sufficient to induce a formation of AgNPs as indicated by the detected SPR peak (Figure 2(b)). The narrow peak widths of SPR peak represented the presence of small size and narrow size distribution of the produced AgNPs [28]. It was likely that the composition of aspartic acid (11.6%), glutamic acid (11.6%), serine (7.5%), tyrosine (4.1%), and phenylalanine (3.9%) of egg proteins [29] and carotenoid pigments of apple snail eggs could serve as good reducing agents [21]. In addition, biomolecules with high molecular weight such as proteins and carbohydrates of the apple snail eggs could stabilize the formed AgNPs by electrostatic interaction of their functional groups with the nanoparticles [30].