Determination of the antigenic susceptibility of egg white proteins, ovomucoid, and ovotransferrin
DOI:
https://doi.org/10.56714/bjrs.50.1.10Keywords:
Egg allergy, food allergy, antibody, antigen, ovomucoid, ovotransferrinAbstract
The present study aims to detect specialized E-type antibodies against ovomucoid, and ovotransferrin in the serum of individuals with egg allergy. Current study included collecting 88 samples, including 70 samples from food allergy patients and 18 control samples, during the period from September 2023 to December 2023. Age range of the samples was from 3 to 61 years. Study was conducted using ELISA technique, where the ovomucoid, and ovotransferrin proteins were prepared according to the Vidal method. Results of the current study showed that among the samples studied, 12.85% had antibodies against the egg white ovomucoid antigen, which showed a significant difference at the probability level of P ≥0.05 compared to the control samples. In addition, 30% of the studied samples were allergic to ovotransferrin antigen, which also indicates a significant difference at P<0.05 compared to the control samples.
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