Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Purification of egg-white allergens

K Ebbehøj1, A M Dahl, H Frøkiaer

  • 1Department of Biochemistry and Nutrition, Technical University of Denmark, Lyngby.

Allergy
|February 1, 1995
PubMed
Summary

Researchers purified key egg-white proteins (ovomucoid, ovotransferrin, ovalbumin, lysozyme) to less than 0.1% contamination. These well-characterized proteins are essential for studying allergic reactions at the epitope level.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Impact of Food Matrices on Digestibility of Allergens and Poorly Allergenic Homologs.

Frontiers in allergy·2022
Same author

Development of the equine gut microbiota.

Scientific reports·2019
Same author

Expression of immune regulatory genes correlate with the abundance of specific Clostridiales and Verrucomicrobia species in the equine ileum and cecum.

Scientific reports·2019
Same author

Probiotics and the immunological response to infant vaccinations; a double-blind randomized controlled trial.

Clinical microbiology and infection : the official publication of the European Society of Clinical Microbiology and Infectious Diseases·2018
Same author

The urgent need for a harmonized severity scoring system for acute allergic reactions.

Allergy·2018
Same author

EAACI Guidelines on allergen immunotherapy: IgE-mediated food allergy.

Allergy·2017

Area of Science:

  • Allergen research
  • Protein biochemistry
  • Immunology

Background:

  • Egg-white proteins are common allergens.
  • Understanding specific protein epitopes is crucial for diagnosing and treating allergies.
  • Previous studies lacked highly purified proteins for detailed epitope analysis.

Purpose of the Study:

  • To develop and present purification procedures for four major egg-white proteins.
  • To characterize the purity of these proteins using advanced techniques.
  • To demonstrate the necessity of these purified proteins in allergy research.

Main Methods:

  • Purification of ovomucoid, ovotransferrin, ovalbumin, and lysozyme.
  • Protein purity assessment using SDS-PAGE and crossed immunoelectrophoresis.

Related Experiment Videos

  • Immunoblotting techniques to probe allergic reactions using purified proteins and human sera.

    • Main Results:

    • Achieved protein preparations with less than 0.1% contaminating proteins.
    • Confirmed protein identity and purity through SDS-PAGE and crossed immunoelectrophoresis.
    • Demonstrated the utility of purified proteins in identifying specific allergic responses.

    Conclusions:

    • Highly purified egg-white proteins are critical for mechanistic studies of allergic reactions.
    • The presented purification methods yield high-purity proteins suitable for epitope-level investigations.
    • These well-characterized allergens facilitate accurate diagnosis and understanding of egg allergy.