The Clinical Usefulness of IgE Antibodies Against Egg White and Its Components in Korean Children

민택기,전유훈,편복양 대한천식알레르기학회 2013 Allergy, Asthma & Immunology Research Vol.5 No.3

Purpose: Egg (egg white) allergies are among the most common food allergies in infants and young children. Serum egg white-specific IgE (sIgE)levels have been shown to be correlated with clinical symptoms, and the predictive decision point of sIgE levels has been proposed and used widelyin the clinical setting. However, some patients whose sIgE levels to egg white are higher than the predictive decision point value show no clinicalsymptoms, and vice versa. This study was conducted to evaluate the clinical usefulness of sIgE antibodies to egg white and its components in thediagnosis of egg allergies. Methods: Forty-one patients younger than 2 years of age with no experience of egg intake due to concerns regardingallergies or a non-specific clinical response to eggs were enrolled. Total IgE levels and the levels of IgE antibodies specific for egg white and its components(ovomucoid, ovalbumin, and conalbumin) were measured by ImmunoCAP testing. The clinical response of the subjects was confirmed by anopen oral food challenge (OFC). Results: Fifteen (71.4%) out of 21 patients in the egg white-sIgE ≥2 kU/L group showed a positive response,while 10 (50.0%) out of 20 patients in the egg white-sIgE <2 kU/L group showed a negative response to the OFC. There were no statistically significantdifferences in the levels of sIgE antibodies against egg white and its components between the positive and negative open OFC groups. In addition,there were no statistically significant differences in the levels of sIgE antibodies against egg white and its components based on an intra-groupanalysis. Conclusions: Our results show that the sensitivity and specificity of the predictive decision point values for egg white-sIgE antibodies byImmunoCAP were relatively low in Korean children. In addition, no egg white component predicted the clinical reactivity of the subjects. We suggestthat the predictive decision point value for a positive egg oral challenge test by ImmunoCAP should be re-evaluated. Moreover, we suggest thatcareful personal history recording and challenge tests are necessary for the correct diagnosis of an egg allergy.

콜라겐과 난백 및 식초의 복합식이가 혈액 성분 및 손톱의 아미노산에 미치는 영향

신은정 ( Eun Jung Shin ),강상모 ( Sang Mo Kang ) 한국미용학회 2012 한국미용학회지 Vol.18 No.4

This study was performed to examined the variation of contents of collagen, albumin, ferritin in blood and the change of amino acid content of nails of female adults, aged 40 to 60 who presumed to be hypochlorhydria and to be easily broken in their finger nails because aging began. This study was conducted for 12 weeks dietary experiment to 11 people in each group by categorizing into Complex Diet group of Collagen+Egg White+Vinegar, Single Diet group of Collagen+Egg White+Vinegar. The results showed that Complex Diet group of Collagen+Egg White+Vinegar(C+EW+V), increased 5.7 times more increased variation of collagen level in blood of Collagen(C) group, 1.2 times of Collagen+Vinegar(C+V) group, 8.1 times that of Egg White(EW) group, 3.0 times that of Collagen+ Egg White(C+EW) group, and 1.3 times that of Egg White+Vinegar(EW+V) group. As for a albumin level and ferritin levels in blood, Complex Diet group of Collagen+Egg White+Vinegar(C+EW+V) was the highest. The results showed that Complex Diet group of Collagen+Egg White+Vinegar (C+EW+V) increased 3.3 times increased variation of nail amino acid of Collagen(C) group, 1.7 times that of Collagen+Vinegar group(C+V), 3.8 times that of Egg White(EW) group, 2.7 times that of Collagen+Egg White group(C+EW), and 2.1 times that of Egg White+Vinegar group(EW+V), which found that increased amount of amino acid in Complex Diet group of Collagen+Egg White+Vinegar(C+EW+V) was the most.

백색산란계와 갈색산란계의 생산성 비교

이규호 한국가금학회 1998 韓國家禽學會誌 Vol.25 No.3

On account of the recent improvement in performance of brown layers, the market share taken by brown layers has increased to about 50% in the world and to almost 100% in Korea. There are several other reasons why the industry has moved from white to brown, such as : brown layers are used to be more robust, more docile and easier to manage ; e brown layers are easier to sex at the hatchery ; brown layers lay less second grade eggs, due to a better shell Quality ; brown eggs seem to be more attractive than white ; and a clear consumer preference, thus a better price per egg. More recently, however, the trend towards brown eggs has been slowing down. The main reasons for this lie in that white layers can still produce an egg at a lower cost and that white eggs have better de-shelling properties, easier candling and higher yolk and solid content of the liquid egg which are benefits for egg processing industry. Although the performance of the brown layers is still improving, there are increasing opinions in the poultry industry that the market portion of white layers should be increased based on the following reasons, such as : shell color has no effect on the nutritive value of eggs ; . brown layers consume more feed ; the percentage of meat spots is significantly higher in brown eggs than in white eggs ; . brown layers are less efficient in the second cycle of production than in the first ; white layers are more resistant to the disease of fowl typhoid. In order to increase the market share of white layers in Korea, it may be needed to enlighten the consumers not to prefer the brown and large eggs and to inform the excellencies of white eggs widely.

난황과 난백의 비율을 달리한 달걀찜의 품질특성

송민경(Min Kyung Song),김대현(Dae Hyeon Kim),윤혜현(Hye Hyun Yoon) 한국조리학회 2014 한국조리학회지 Vol.20 No.1

This study prepared steamed eggs at various ratios of yolk and white in packaged liquid eggs to investigate the quality characteristics of steamed eggs through sensory tests and analyses of water content, color, pH and texture profiles. The results are expected to be used in developing steamed egg products and preparing processed egg dishes. Moisture contents of steamed egg samples increased with increased percentage of egg white. Hunter color values of L(lightness) also increased with increased percentage of egg white, whilea (redness) and b(yellowness) decreased. Moreover, pH increased with increased percentage of egg white. Texture profile analyses in hardness, springiness, chewiness, gumminess, and cohesiveness decreased significantly with increased percentage of white, but adhesiveness was not significantly different. As the results of sensory test, yellowness increased with increased percentage of yolk. Roasted nutty smell was highest in the steamed egg sample prepared with 250g yolk and 200g white, and fishy smell increased and boiled egg smell decreased with increased percentage of white. Roasted nutty taste and fishy taste increased with increased percentage of white. In contrast with brittleness, hardness, springiness, and chewiness decreased with increased percentage of egg white. The acceptance score was high in the steamed egg samples prepared with a ratio of egg yolk 250/egg white 200 or egg yolk 150/egg white 300.

계란 알레르기가 있는 아토피피부염에서 난백 특이 IgE 항체의 추적 검사 및 계란 알레르기 지속에 대한 위험인자 분석

김수정 ( Su Jung Kim ),서원희 ( Won Hee Seo ),안소현 ( So Hyun Ahn ),황수정 ( Su Jung Hwang ),박화영 ( Hwa Young Park ),정상진 ( Sang Jin Chung ),안강모 ( Kang Mo Ahn ),이상일 ( Sang Il Lee ) 대한소아알레르기호흡기학회(구 대한소아알레르기 및 호흡기학회) 2006 소아알레르기 및 호흡기학회지 Vol.16 No.3

목 적 : 아토피피부염 환아의 약 30-40%에서 식품알레르기를 가지고 있으며 난백은 가장 흔한 알레르겐 중의 하나이다. 그러나 난백 알레르기의 자연경과에 관해서는 많이 보고되어 있지 않다. 본 연구에서는 계란 알레르기가 있는 아토피피부염 환아를 대상으로 난백 특이 IgE 항체 농도를 추적 관찰함으로써 계란 알레르기의 자연경과를 관찰하고 첫 내원 당시의 여러 임상적 특징들을 비교함으로써 자연경과와 관련된 위험인자들을 알아보는 것을 목적으로 하였다. 방 법 : 1세 미만의 아토피피부염 환아 중 계란 알레르기가 있으면서 CAP-FEIA를 이용하여 난백 특이 IgE 항체 검사를 두 번 이상 추적 검사한 125명을 대상으로 하였다. 계란 알레르기의 진단은 난백 특이 IgE 항체 농도가 2 U/mL 이상인 경우로 하였다. 난백 특이 IgE 항체 검사를 추적 검사하여 계란 알레르기가 지속된 군(지속성군, persistent group)과 지속되지 않은 군(비지속성군, non-persistent group)으로 분류하였다. 중앙값 15개월간 추적 관찰하였고 계란 알레르기의 지속 여부를 예측할 수 있는 위험인자를 알아보기 위해 두 군 간에 첫 내원시 난백 특이 IgE 항체 농도, 다른 식품 알레르겐에의 감작, 알레르기 질환의 가족력, 모유수유 여부 등을 비교하였다. 결 과 : 1) 125명의 환아(중앙 나이 6개월)를 중앙 기간 15개월간 추적 관찰하였을 때 지속성군은 75명이었고 비지속성군은 50명이었다. 2) 두 군 간에 첫 내원 시 연령, 아토피피부염의 발병 연령 및 성별은 통계적으로 유의한 차이가 없었으나 지속성군에서 추적 관찰 횟수와 기간은 통계적으로 유의하게 적었다. 3) 두 군 간에 첫 내원 시 난백 특이 IgE 항체 농도와 다른 식품 알레르겐에의 감작, 알레르기 질환의 가족력, 모유수유 여부를 비교하였을 때 지속성군이 비지속성군에 비해 난백 특이 IgE 항체 농도가 통계적으로 유의하게 높았고 다른 식품 알레르겐에 대해 감작이 된 경우 또는 모유 수유를 6개월 이상 지속했었던 경우가 통계적으로 유의하게 많았다. 알레르기 질환의 가족력은 통계적으로 유의한 차이가 없었다. 4) 다른 식품 알레르겐에의 감작여부, 알레르기 질환의 가족력 및 모유수유 여부 등의 위험인자들을 보정하였을 때 이들 중 다른 식품 알레르겐에의 감작여부와 모유수유 여부는 통계적으로 의미가 있었다. 결 론 : 계란 알레르기가 있는 1세 미만의 아토피피부염 환아들을 중앙값 15개월간 추적 관찰하였을 때 이들 중 60%가 지속적인 계란 알레르기를 보였다. 특히 첫 내원시의 높은 난백 특이 IgE 항체 농도와 여러 식품 알레르겐에 대한 감작 여부는 계란 알레르기가 지속됨을 예측할 수 있는 위험인자로 판단된다. 모유수유와 계란 알레르기의 자연경과와의 관련성에 대해서는 좀 더 전향적인 연구가 필요할 것으로 사료된다. Purpose : We attempted to observe the natural course of egg allergy and to investigate the risk factors predicting the likelihood of persistence of egg allergy in infants and young children with atopic dermatitis. Methods : A total of 125 infants with atopic dermatitis and egg allergy were enrolled in this study. Egg allergy was defined when the serum egg white-specific IgE was equal or greater than 2 U/mL by CAP-FEIA.(Pharmacia, Uppsala, Sweden) After follow-up evaluation of serum egg white-specific IgE, they were classified into two groups: persistent group(egg white-specific IgE ≥2 U/mL in children younger than 2 years and ≥7 U/mL in those older than 2 years) and non-persistent group. Median follow-up duration was 15 months. Specific IgE levels at first visit, family histories of allergic diseases, histories of breast milk feeding and the presence of sensitization to multiple food allergens were compared between the two group. Results : The numbers of the persistent group and the non-persistent group were 75(60%) and 50(40%), respectively. The persistent group had higher egg white-specific IgE levels at first visit, more sensitization to multiple food allergens, and more breast-feeding than the non-persistent group.(P<0.05) Family histories of allergic diseases were not significantly different between the two groups.(P>0.05) Conclusion : Sixty percent of infants with atopic dermatitis and egg allergies showed persistent egg allergies during the median follow-up of 15 months. Infants with higher egg white-specific IgE level and sensitization to multiple food allergens at the initial evaluation are likely to develop persistent egg allergies. [Pediatr Allergy Respir Dis(Korea) 2006;16: 208-215]

Use of omalizumab in combination with oral immunotherapy in a 6-year-old boy with atopic dermatitis and an egg white allergy

( Jee Hee Son ),( Yong Se Cho ),( Yun Sun Byun ),( Bo Young Chung ),( Hye One Kim ),( Hee Jin Cho ),( Chun Wook Park ) 대한피부과학회 2016 대한피부과학회 학술발표대회집 Vol.68 No.1

In atopic dermatitis (AD), food allergy sometimes occurs in same patients, about 10-20%. Most common allergic foods in children are egg, peanut and milk. Children often outgrow allergies to milk and egg. There are reports of success in several clinical trials of oral food allergen immunotherapy (OIT) for milk, egg and peanut. However, patients with high specific IgE levels to certain food are refractory to OIT. Combined with OIT, omalizumab has been used in peanut and milk allergy to reduce allergic reactions. Here we report a use of omalizumab in combination with OIT in 6 year-old boy with AD and an egg white allergy. He has AD since 2 years old and at first visit, the CAP-RAST test showed high level in egg white, milk and peanut (Class 5, 2 and 2). In food challenge test, only egg white allergy was diagnosed. He had no reaction when he ate milk or peanut. 4 years later, he underwent an egg OIT, but failed after given 0.2mg of powdered egg white. We decided to use omalizumab. After 4 consecutive monthly omalizumab (150mg) injections, specific IgE antibodies to milk and egg were slightly reduced but persistent elevated (Class 3 and 1). He underwent an egg OIT and failed again after given 0.4mg of powdered egg white. 3rd egg OIT will be planned after 4 more consecutive monthly omalizumab injections. Our case suggests omalizumab can also be considered as a combination therapy with egg OIT, not only milk and peanut OIT.

3세 미만의 아토피피부염 환아에서 난백(Egg White) 항원 감작 경로에 따른 특이 IgE, IgG 항체 반응의 차이

전계리,오세조,이수영 대한 소아알레르기 및 호흡기학회 2001 소아알레르기 및 호흡기학회지 Vol.11 No.3

오리알의 卵黃, 卵白 및 卵殼중 微量鑛物質의 含量分布에 관한 硏究

이명헌,김상근,이종진 충남대학교 수의과대학 동물의과학연구소 1994 動物醫科學硏究誌 Vol.2 No.-

This study was to assayed 9 trace minerals of Ca, P, K, Na, Mg, Fe, Zn, Cu, Mn in duck's egg yolk, egg white and egg shell by with Inductively Coupled Argon Plasma(ICAP). The results summarized as follows: 1. The levels of Ca, P, K, Na, Mg in duck's egg yolk, egg white and egg shell were 747.9ppm, 2216.6ppm, 620.0ppm, 345.5ppm, 30.9ppm and 52.9ppm, 136.5ppm, 1127.2ppm, 1638ppm, 69.1ppm and 220ppm, 814.6ppm, 298.0ppm, 535.2ppm, 812.2ppm, 1447.8ppm, respectively. The levels of K and Na of duck's egg are the highest compared with that of another constituents in eggs. 2. The levels of Fe, Zn, Cu, Mn in duck's egg yolk, egg white and egg shell were 22.7ppm, 14.3ppm, 0.98ppm, 0.25ppm and 5.0ppm, 0.29ppm, 0.48ppm, 0.02ppm and 3.4ppm, 2.1ppm, 0.96ppm, 0.56ppm, respectively.

Preparation of Egg White Liquid Hydrolysate (ELH) and Its Radical-Scavenging Activity

Dong Ouk Noh,Hyung Joo Suh 한국식품영양과학회 2015 Preventive Nutrition and Food Science Vol.20 No.3

In the present study, an optimum protease was selected to hydrolyze the egg white liquid protein for the antioxidant peptides. Alcalase treatment yielded the highest amount of α-amino groups (15.27 mg/mL), while the control (no enzymatic hydrolysis) showed the lowest amount of?α-amino groups (1.53 mg/mL). Alcalase also gave the highest degree of hydrolysis (DH) value (43.2%) and was more efficient for egg white liquid hydrolysis than the other enzymes. The Alcalase hydrolysate had the highest radical-scavenging activity (82.5%) at a concentration of 5.0 mg/mL. The conditions for enzymatic hydrolysis of egg white liquid with Alcalase were selected as substrate : water ratio of 2:1. Five percent Alacalse treatment did not show significant (P>0.05) increases of DH and α-amino nitrogen content after 24 hhydrolysis. Thirty two hour-hydrolysis with 5% Alcalase is sufficient to make antioxidative egg white liquid hydrolysate from egg white liquid. DPPH and ABTS radical-scavenging activities were significantly (P<0.05) higher after enzymatic digestion. These results suggest that active peptides released from egg-white protein are effective radical-scavengers. Thus, this approach may be useful for the preparation of potent antioxidant products.

Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures

Gamaralalage Schithra Rukshan Eregama,Shine Htet Aung,Herath Mudiyanselage Jagath Chaminda Pitawala,Mahabbat Ali,이승윤,박지영,Edirisinghe Dewage Nalaka Sandun Abeyrathne,남기창 한국축산식품학회 2024 한국축산식품학회지 Vol.44 No.1

Eggs that have been hard-boiled are frequently used as ready-to-eat food. Refrigerated and frozen storage of hard-boiled eggs causes issues, such as customer rejection owing to textural changes. The objective of this research is to ascertain how storage temperature affects hard-boiled eggs’ alteration in texture over time. Mediumsized brown shell eggs were acquired from a local market, boiled at 100℃ for 15 min, and then stored at room temperature (25℃), refrigeration (4℃), and freezing (–18℃) conditions for 0, 12, 24, and 48 h. Fourier transform infrared spectroscopy (FTIR), texture profile, visual observation using a gemological microscope, free amino acid content, and color were measured. Freezing had a substantial impact on the eggs’ hardness, gumminess, chewiness, and cohesiveness (p<0.05). The FTIR spectrums confirmed the textural changes in bonds of amide A (3,271 cm–1), amide I (1,626.2 cm–1), amide II (1,539.0 cm–1), C=O stretch of COO- (1,397 cm–1), asymmetric PO2- stretch (1,240 cm–1). Microscopic images confirmed structural changes in eggs stored at –18℃. The free amino acid content was lower in fresh and frozen eggs than in the rest (p<0.05). However, there was no discernible variation in the egg white’s color when eggs were kept at 4℃ (p>0.05). Salmonella spp. was found exclusively in eggs kept at room temperature. In conclusion, hard-boiled eggs did not exhibit structural or chemical changes when stored at 4℃ for up to 48 h compared to freezing and room temperature conditions.