Oral challenge with pasteurized egg white from Gallus domesticus

Area of Science:

• Food Science
• Allergy Diagnostics
• Immunology

Background:

• Raw eggs pose a risk of foodborne illness.
• Assessing the safety and efficacy of pasteurized egg white in allergy diagnosis is crucial.

Purpose of the Study:

• To evaluate if pasteurized raw egg white is as reliable as fresh raw egg white for diagnosing egg allergy.
• To compare the allergenic potential of pasteurized versus fresh raw egg white.

Main Methods:

• Thirty-two egg-allergic children underwent open oral challenges with increasing doses of both pasteurized and fresh raw egg white.
• Protein profiles and IgE-binding capacities were analyzed using SDS-PAGE and IgE immunoblotting.
• Inhibition assays (IgE immunoblotting-inhibition and ImmunoCAP-inhibition) were performed to compare allergenic activity.

Main Results:

• 34.4% of children had positive challenges with pasteurized egg white.
• 65.62% of children who tolerated pasteurized egg white also tolerated fresh egg white.
• SDS-PAGE, IgE immunoblotting, and inhibition assays showed nearly identical protein profiles and IgE-binding capacities between pasteurized and fresh egg white.

Conclusions:

• No significant allergenic differences were observed between fresh and pasteurized egg white.
• Pasteurized egg white can be safely used in the diagnostic process for allergy to fresh raw egg proteins.
• This supports the use of pasteurized egg white as a safer alternative in allergy diagnostics.