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Search for a Novel Allergen in Hen's Egg Allergy Using an IgE Immunoblotting Assay
Kazuyuki Sogawa1, Yuria Takahashi1, Yui Shibata1
1Department of Biochemistry, School of Life and Environmental Science, Azabu University, Sagamihara, Japan.
Background:
Food allergy is a serious health issue affecting roughly 4% of children, with a substantial effect on quality of life. Chicken egg allergy is frequently observed in infants. Therefore, some of them have to exclude hen's eggs from their daily diet to avoid allergenic symptoms. Hen's egg is composed of 2 soluble parts; one is egg white, which has been characterized as the major source of allergenicity, while the other is egg yolk, which is estimated as a miner source. Only 2 allergens from egg yolk, α-livetin (Gal d 5) and YGP42 (Gal d 6), have been described to date.
Methods:
Sera from 53 patients allergic to hen's eggs and 2 patients allergic to sesame were obtained from the Department of Pediatrics, Chiba University Hospital. The study was performed using SDS-PAGE, IgE immunoblotting, and dot blotting.
Results:
Seven bands of egg yolk were detected by IgE immunoblotting. Out of these bands, a possible new allergen was further characterized by LC-MS/MS. The 33-kDa band was identified as yolk glycoprotein (YGP40) by LC-MS/MS. A total of 21 of the 53 patients (47%) had YGP40 detected by dot blotting.
Conclusions:
We identified YGP40 as a new hen's egg yolk allergen and detected 4 sites of YGP40 as linear epitopes.