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目的分析并确定鸡蛋中引起过敏的主要蛋白成分。方法制备蛋清、蛋黄的蛋白粗提液,从临床收集鸡蛋过敏患者血清,Western blot分析并确定鸡蛋中的过敏原组分。结果鸡蛋清中的蛋白条带主要有4条,而其中76×103和15×103附近的2个蛋白条带与血清有阳性反应,蛋黄中蛋白条带较多,与患者血清的反应存在假阳性。结论蛋清中卵清转铁蛋白和溶菌酶为主要过敏原,蛋黄中有些蛋白组分与人IgE具有相同表位,可能是引起交叉反应的主要原因。
Objective To analyze and determine the major protein components that cause allergy in eggs. Methods The protein crude extract of egg white and egg yolk was prepared. The serum of egg allergy sufferers was collected from the clinic, and the allergen components of the eggs were determined by Western blot analysis. Results There were 4 major protein bands in egg white, of which 2 protein bands around 76 × 103 and 15 × 103 were positively correlated with serum, there were more protein bands in egg yolk, and the reaction with serum was false Positive. Conclusion Oval transferrin and lysozyme in egg white are the major allergens. Some protein components in egg yolk have the same epitope as human IgE, which may be the main reason for cross-reaction.