E Jensen-Jarolim

F Roth-Walter

FF Felix

IP-S Pali-Schöll

J Kinkel

P Starkl

R Brunner

T Kinaciyan

T Zuberbier

Clinical and Translational Allergy

PubMed

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POSTER PRESENTATION Open AccessSequential IgE-epitopes of ovomucoid exposedby glutathione are relevant in persistent eggallergyT Kinaciyan1*, F Roth-Walter1,2,3, P Starkl3, T Zuberbier4, R Brunner3, IP-S Pali-Schöll2,3, J Kinkel3, FF Felix3,E Jensen-Jarolim2,3From Food Allergy and Anaphylaxis Meeting (FAAM 2013)Nice, France. 7-9 February 2013BackgroundThe egg allergen ovomucoid (Gal d 1) is conformationallystabilized by 9 disulfide bonds. However, patients withpersistent egg-allergy have more IgE against sequentialthan conformational epitopes of ovomucoid. We investi-gated whether natural or added food compounds maycause reduction of disulfide bonds and linearization ofovomucoid.MethodsReduced ovomucoid in raw eggwhite was detected using afluorescence-labeled alkylation probe. The common anti-oxidants glutathione and cystein were used for in vitro lin-earization and effects were monitored by CD-spectrome-try. Egg-allergic patients were tested serologically (n=19)and by skin prick test (n=9) for IgE against native and line-arized ovomucoid and optionally its cooked state.ResultsLinearized ovomucoid could be detected in native egg-white. Glutathione and cystein treatments, but not cook-ing linearized ovomucoid, as confirmed by CD-spectrometry. In Western Blot involving cooking morepatients had IgE against reduced than native ovomucoid.In ELISA, most IgE was found against raw and native ovo-mucoid. Cooking of native ovomucoid significantlydecreased, whereas cooking of previously linearized ovo-mucoid enhanced IgE-binding. In skin prick test 5/9patients reacted with linearized ovomucoid.ConclusionLinearized ovomucoid is present in natural eggwhite.Glutathione which is occurring naturally but is alsofrequently used as structure improving additive in pro-cessed food is partly responsible. Additional cooking oflinearized ovomucoid increases IgE-reactivity in patientswith persistent egg-allergy in vitro and in skin pricktests. Our data provide evidence that reduction is anovel principle which contributes to the allergenicity offood. This may be relevant for new allergies to modernprocessed food.Disclosure of interestNone declared.AcknowledgementThe work was supported by L467-B05, SFB F1808-B13, SFB 4606-B19 andCCHD APW01205FW of the FWF, Austrian Science Fund.Author details1DIAID, Dept of Dermatology, Medical University of Vienna, Vienna, Austria.2Messerli Forschungsinstitut, Veterinärmedizinischen Universität Wien, Vienna,Austria. 3Institute of Pathophysiology and Allergy Research, MedicalUniversity of Vienna, Vienna, Austria. 4Department of Dermatology, CharitéUniversitätsmedizin, Berlin, Germany.Published: 25 July 2013doi:10.1186/2045-7022-3-S3-P173Cite this article as: Kinaciyan et al.: Sequential IgE-epitopes ofovomucoid exposed by glutathione are relevant in persistent eggallergy. Clinical and Translational Allergy 2013 3(Suppl 3):P173.1DIAID, Dept of Dermatology, Medical University of Vienna, Vienna, AustriaFull list of author information is available at the end of the articleKinaciyan et al. Clinical and Translational Allergy 2013, 3(Suppl 3):P173http://www.ctajournal.com/content/3/S3/P173© 2013 Kinaciyan et al; licensee BioMed Central Ltd. This is an Open Access article distributed under the terms of the CreativeCommons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, andreproduction in any medium, provided the original work is properly cited.

Sequential IgE-epitopes of ovomucoid exposed by glutathione are relevant in persistent egg allergy

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Sequential IgE-epitopes of ovomucoid exposed by glutathione are relevant in persistent egg allergy

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