9429. Allergen. Molecule. Ovomukoid egg (nGal d1), IgE antibodies
Description
Food allergy is more often observed in children in the first years of life, mainly by the age of 3. Chicken eggs, especially egg protein, can cause allergic reactions in the form of urticaria, angioedema, gastrointestinal disorders, eosinophilic esophagitis, exacerbations of atopic dermatitis, rinconjunctivitis and asthma.The protein and yolk of a chicken egg differ in composition and allergenic properties; the egg protein contains the main allergens of the chicken egg.
Allergen Gald1 ovomucoid, the main dominant chicken protein allergen. Ovomucoid is thermostable and resistant to heat treatment at t 100 ° C for an hour, and its structure is very similar to an inhibitor of the pancreatic trypsin enzyme, which prevents cleavage by proteolytic enzymes. Ovomucoid passes into breast milk and may be present in house dust. Sensitization to ovomucoid and the manifestation of allergy symptoms can occur when eating this protein, inhalation, or skin contact.
When and who needs the test?
For differential diagnosis of the true cause of allergies and cross-reactivity, as well as for identifying patients requiring ASIT therapy.
Biological material
- Venous blood
Preparing for a blood test
In order to exclude factors that may affect the test results, we recommend to follow the preparation rules:
- an important condition for laboratory tests is to take blood on an empty stomach.
- 6-12 hours before the test, you should avoid eating, drinking alcohol, smoking, and limit physical activity. Drinking...
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