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Comparison of different extraction solutions for the analysis of allergens in hen's egg.

Food chemistry

Hildebrandt S, Steinhart H, Paschke A.
PMID: 26065775
Food Chem. 2008 Jun 01;108(3):1088-93. doi: 10.1016/j.foodchem.2007.11.051. Epub 2007 Nov 29.

An important requirement for the correct procedure of allergen analysis in hen's egg is to obtain complete and unaltered protein extracts. Besides the aim of a quantitative extraction of the allergens from the matrix, it is equally important not...

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Hildebrandt S, Steinhart H, Paschke A. Comparison of different extraction solutions for the analysis of allergens in hen's egg. Food Chem. 2007;108(3):1088-93doi: 10.1016/j.foodchem.2007.11.051.
Hildebrandt, S., Steinhart, H., & Paschke, A. (2008). Comparison of different extraction solutions for the analysis of allergens in hen's egg. Food chemistry, 108(3), 1088-93. https://doi.org/10.1016/j.foodchem.2007.11.051
Hildebrandt, S, et al. "Comparison of different extraction solutions for the analysis of allergens in hen's egg." Food chemistry vol. 108,3 (2008): 1088-93. doi: https://doi.org/10.1016/j.foodchem.2007.11.051
Hildebrandt S, Steinhart H, Paschke A. Comparison of different extraction solutions for the analysis of allergens in hen's egg. Food Chem. 2008 Jun 01;108(3):1088-93. doi: 10.1016/j.foodchem.2007.11.051. Epub 2007 Nov 29. PMID: 26065775.
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[Allergy to egg proteins in children].

Revista alergia Mexico (Tecamachalco, Puebla, Mexico : 1993)

Góngora-Meléndez MA, Magaña-Cobos A, Montiel-Herrera JM, Pantoja-Minguela CL, Pineda-Maldonado ML, Piñeyro-Beltrán EE.
PMID: 26239334
Rev Alerg Mex. 2015 Jul-Sep;62(3):234-50.

Food allergy prevalence has increased during the last years, affecting 15-20% of children, in this case, egg allergy affects from 0.5-2.5%. Most of the egg allergic reactions are type I or IgE mediated antibodies against egg proteins. Five major...

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Góngora-Meléndez MA, Magaña-Cobos A, Montiel-Herrera JM, et al. Alergia a las proteínas del huevo en edad pediátrica. [Allergy to egg proteins in children]. Rev Alerg Mex. 2015;62(3):234-50
Góngora-Meléndez, M. A., Magaña-Cobos, A., Montiel-Herrera, J. M., Pantoja-Minguela, C. L., Pineda-Maldonado, M. L., & Piñeyro-Beltrán, E. E. (2015). Alergia a las proteínas del huevo en edad pediátrica. [Allergy to egg proteins in children]. Revista alergia Mexico (Tecamachalco, Puebla, Mexico : 1993), 62(3), 234-50.
Góngora-Meléndez, Marco Antonio, et al. "Alergia a las proteínas del huevo en edad pediátrica." [Allergy to egg proteins in children]. Revista alergia Mexico (Tecamachalco, Puebla, Mexico : 1993) vol. 62,3 (2015): 234-50.
Góngora-Meléndez MA, Magaña-Cobos A, Montiel-Herrera JM, Pantoja-Minguela CL, Pineda-Maldonado ML, Piñeyro-Beltrán EE. Alergia a las proteínas del huevo en edad pediátrica. [Allergy to egg proteins in children]. Rev Alerg Mex. 2015 Jul-Sep;62(3):234-50. Spanish. PMID: 26239334.
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Hypoallergenic hydrolysates of egg white proteins modulate allergen responses induced ex vivo on spleen cells from sensitized mice.

Food research international (Ottawa, Ont.)

Lozano-Ojalvo D, Molina E, López-Fandiño R.
PMID: 28460964
Food Res Int. 2016 Nov;89:661-669. doi: 10.1016/j.foodres.2016.09.021. Epub 2016 Sep 21.

This study describes the in vivo allergenicity of enzymatic hydrolysates of egg white proteins (ovalbumin, lysozyme and ovomucoid) and explores the possibility that they could modulate T cell cytokine responses to egg allergens ex vivo, using splenocytes from BALB/c...

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Lozano-Ojalvo D, Molina E, López-Fandiño R. Hypoallergenic hydrolysates of egg white proteins modulate allergen responses induced ex vivo on spleen cells from sensitized mice. Food Res Int. 2016;89:661-669doi: 10.1016/j.foodres.2016.09.021.
Lozano-Ojalvo, D., Molina, E., & López-Fandiño, R. (2016). Hypoallergenic hydrolysates of egg white proteins modulate allergen responses induced ex vivo on spleen cells from sensitized mice. Food research international (Ottawa, Ont.), 89661-669. https://doi.org/10.1016/j.foodres.2016.09.021
Lozano-Ojalvo, Daniel, et al. "Hypoallergenic hydrolysates of egg white proteins modulate allergen responses induced ex vivo on spleen cells from sensitized mice." Food research international (Ottawa, Ont.) vol. 89 (2016): 661-669. doi: https://doi.org/10.1016/j.foodres.2016.09.021
Lozano-Ojalvo D, Molina E, López-Fandiño R. Hypoallergenic hydrolysates of egg white proteins modulate allergen responses induced ex vivo on spleen cells from sensitized mice. Food Res Int. 2016 Nov;89:661-669. doi: 10.1016/j.foodres.2016.09.021. Epub 2016 Sep 21. PMID: 28460964.
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[Investigations on localization and synthesis of egg proteins during early development ofDermestes frischi (Coleoptera)].

Wilhelm Roux' Archiv fur Entwicklungsmechanik der Organismen

Küthe HW.
PMID: 28304726
Wilhelm Roux Arch Entwickl Mech Org. 1972 Jun;170(2):165-174. doi: 10.1007/BF00577015.

1. UV-irradiation, of the entire ectoplasm during intravitelline cleavage stages causes the formation of a pseudoblastoderm. The damaged superficial areas remain free of cleavage nuclei, which contact with their cytoplasm and form a blastodermlike layer inside the yolk-entoplasm. However...

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Küthe HW. Untersuchungen zur Lokalisation und Synthese von Eiproteinen während der frühen Embryonalentwicklung vonDermestes frischi (Coleoptera). [Investigations on localization and synthesis of egg proteins during early development ofDermestes frischi (Coleoptera)]. Wilhelm Roux Arch Entwickl Mech Org. 1972;170(2):165-174doi: 10.1007/BF00577015.
Küthe, H. W. (1972). Untersuchungen zur Lokalisation und Synthese von Eiproteinen während der frühen Embryonalentwicklung vonDermestes frischi (Coleoptera). [Investigations on localization and synthesis of egg proteins during early development ofDermestes frischi (Coleoptera)]. Wilhelm Roux' Archiv fur Entwicklungsmechanik der Organismen, 170(2), 165-174. https://doi.org/10.1007/BF00577015
Küthe, H W. "Untersuchungen zur Lokalisation und Synthese von Eiproteinen während der frühen Embryonalentwicklung vonDermestes frischi (Coleoptera)." [Investigations on localization and synthesis of egg proteins during early development ofDermestes frischi (Coleoptera)]. Wilhelm Roux' Archiv fur Entwicklungsmechanik der Organismen vol. 170,2 (1972): 165-174. doi: https://doi.org/10.1007/BF00577015
Küthe HW. Untersuchungen zur Lokalisation und Synthese von Eiproteinen während der frühen Embryonalentwicklung vonDermestes frischi (Coleoptera). [Investigations on localization and synthesis of egg proteins during early development ofDermestes frischi (Coleoptera)]. Wilhelm Roux Arch Entwickl Mech Org. 1972 Jun;170(2):165-174. doi: 10.1007/BF00577015. German. PMID: 28304726.
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Allergy to egg proteins.

Allergologia et immunopathologia

Martorell Aragonés A, Boné Calvo J, C García Ara M, Nevot Falcó S, M Plaza Martín A.
PMID: 11420032
Allergol Immunopathol (Madr). 2001 Mar;29(2):84-95. doi: 10.1016/s0301-0546(01)79023-4.

No abstract available.

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Martorell Aragonés A, Boné Calvo J, C García Ara M, et al. Allergy to egg proteins. Allergol Immunopathol (Madr). 2001;29(2):84-95doi: 10.1016/s0301-0546(01)79023-4.
Martorell Aragonés, A., Boné Calvo, J., C García Ara, M., Nevot Falcó, S., & M Plaza Martín , A. (2001). Allergy to egg proteins. Allergologia et immunopathologia, 29(2), 84-95. https://doi.org/10.1016/s0301-0546(01)79023-4
Martorell Aragonés, A, et al. "Allergy to egg proteins." Allergologia et immunopathologia vol. 29,2 (2001): 84-95. doi: https://doi.org/10.1016/s0301-0546(01)79023-4
Martorell Aragonés A, Boné Calvo J, C García Ara M, Nevot Falcó S, M Plaza Martín A. Allergy to egg proteins. Allergol Immunopathol (Madr). 2001 Mar;29(2):84-95. doi: 10.1016/s0301-0546(01)79023-4. PMID: 11420032.
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Analysis of protein-based binding media found in paintings using laser induced fluorescence spectroscopy.

Analytica chimica acta

Nevin A, Cather S, Anglos D, Fotakis C.
PMID: 17723543
Anal Chim Acta. 2006 Jul 28;573:341-6. doi: 10.1016/j.aca.2006.01.027. Epub 2006 Feb 14.

Laser induced fluorescence (LIF) spectroscopy of intrinsic fluorophores from organic media found in paintings (casein, animal glue and egg proteins) provides novel non-invasive means of characterisation of general classes of media on the basis of fluorescence emission arising from...

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Nevin A, Cather S, Anglos D, et al. Analysis of protein-based binding media found in paintings using laser induced fluorescence spectroscopy. Anal Chim Acta. 2006;573:341-6doi: 10.1016/j.aca.2006.01.027.
Nevin, A., Cather, S., Anglos, D., & Fotakis, C. (2006). Analysis of protein-based binding media found in paintings using laser induced fluorescence spectroscopy. Analytica chimica acta, 573341-6. https://doi.org/10.1016/j.aca.2006.01.027
Nevin, Austin, et al. "Analysis of protein-based binding media found in paintings using laser induced fluorescence spectroscopy." Analytica chimica acta vol. 573 (2006): 341-6. doi: https://doi.org/10.1016/j.aca.2006.01.027
Nevin A, Cather S, Anglos D, Fotakis C. Analysis of protein-based binding media found in paintings using laser induced fluorescence spectroscopy. Anal Chim Acta. 2006 Jul 28;573:341-6. doi: 10.1016/j.aca.2006.01.027. Epub 2006 Feb 14. PMID: 17723543.
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Surface shear rheology of hydrophobin adsorption layers: laws of viscoelastic behaviour with applications to long-term foam stability.

Faraday discussions

Danov KD, Radulova GM, Kralchevsky PA, Golemanov K, Stoyanov SD.
PMID: 23234168
Faraday Discuss. 2012;158:195-221; discussion 239-66. doi: 10.1039/c2fd20017a.

The long-term stabilization of foams by proteins for food applications is related to the ability of proteins to form dense and mechanically strong adsorption layers that cover the bubbles in the foams. The hydrophobins represent a class of proteins...

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Danov KD, Radulova GM, Kralchevsky PA, et al. Surface shear rheology of hydrophobin adsorption layers: laws of viscoelastic behaviour with applications to long-term foam stability. Faraday Discuss. 2012;158:195-221; discussion 239-66doi: 10.1039/c2fd20017a.
Danov, K. D., Radulova, G. M., Kralchevsky, P. A., Golemanov, K., & Stoyanov, S. D. (2012). Surface shear rheology of hydrophobin adsorption layers: laws of viscoelastic behaviour with applications to long-term foam stability. Faraday discussions, 158195-221; discussion 239-66. https://doi.org/10.1039/c2fd20017a
Danov, Krassimir D, et al. "Surface shear rheology of hydrophobin adsorption layers: laws of viscoelastic behaviour with applications to long-term foam stability." Faraday discussions vol. 158 (2012): 195-221; discussion 239-66. doi: https://doi.org/10.1039/c2fd20017a
Danov KD, Radulova GM, Kralchevsky PA, Golemanov K, Stoyanov SD. Surface shear rheology of hydrophobin adsorption layers: laws of viscoelastic behaviour with applications to long-term foam stability. Faraday Discuss. 2012;158:195-221; discussion 239-66. doi: 10.1039/c2fd20017a. PMID: 23234168.
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Influenza vaccination in patients with suspected egg allergy.

Allergy & rhinology (Providence, R.I.)

Settipane RA.
PMID: 28569223
Allergy Rhinol (Providence). 2010 Jan 01;1(1):1-4. doi: 10.2500/AR.2010.1.0001.

Egg allergy is not necessarily a contraindication to influenza vaccination. For patients with suspected egg allergy, if the clinician determines benefits to outweigh risks, cautionary measures are available that can enhance safe vaccine administration. Batch to batch variability of...

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Settipane RA. Influenza vaccination in patients with suspected egg allergy. Allergy Rhinol (Providence). 2010;1(1):1-4doi: 10.2500/AR.2010.1.0001.
Settipane, R. A. (2010). Influenza vaccination in patients with suspected egg allergy. Allergy & rhinology (Providence, R.I.), 1(1), 1-4. https://doi.org/10.2500/AR.2010.1.0001
Settipane, Russell A. "Influenza vaccination in patients with suspected egg allergy." Allergy & rhinology (Providence, R.I.) vol. 1,1 (2010): 1-4. doi: https://doi.org/10.2500/AR.2010.1.0001
Settipane RA. Influenza vaccination in patients with suspected egg allergy. Allergy Rhinol (Providence). 2010 Jan 01;1(1):1-4. doi: 10.2500/AR.2010.1.0001. PMID: 28569223.
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Effect of different alkali treatments on the chemical composition, physical properties, and microstructure of pidan white.

Journal of food science and technology

Zhang X, Jiang A, Chen M, Ockerman HW, Chen J.
PMID: 25829608
J Food Sci Technol. 2015 Apr;52(4):2264-71. doi: 10.1007/s13197-013-1201-x. Epub 2013 Nov 08.

Changes in chemical composition, physical property and microstructure of pidan white treated with 4.5 % NaOH or 5.5 % KOH were monitored during pickling up to 4 weeks, and followed by aging for another 2 weeks. As the pickling...

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Zhang X, Jiang A, Chen M, et al. Effect of different alkali treatments on the chemical composition, physical properties, and microstructure of pidan white. J Food Sci Technol. 2013;52(4):2264-71doi: 10.1007/s13197-013-1201-x.
Zhang, X., Jiang, A., Chen, M., Ockerman, H. W., & Chen, J. (2015). Effect of different alkali treatments on the chemical composition, physical properties, and microstructure of pidan white. Journal of food science and technology, 52(4), 2264-71. https://doi.org/10.1007/s13197-013-1201-x
Zhang, Xianwei, et al. "Effect of different alkali treatments on the chemical composition, physical properties, and microstructure of pidan white." Journal of food science and technology vol. 52,4 (2015): 2264-71. doi: https://doi.org/10.1007/s13197-013-1201-x
Zhang X, Jiang A, Chen M, Ockerman HW, Chen J. Effect of different alkali treatments on the chemical composition, physical properties, and microstructure of pidan white. J Food Sci Technol. 2015 Apr;52(4):2264-71. doi: 10.1007/s13197-013-1201-x. Epub 2013 Nov 08. PMID: 25829608; PMCID: PMC4375210.
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Unique features of a recombinant haemagglutinin influenza vaccine that influence vaccine performance.

NPJ vaccines

Arunachalam AB, Post P, Rudin D.
PMID: 34857771
NPJ Vaccines. 2021 Dec 02;6(1):144. doi: 10.1038/s41541-021-00403-7.

The influenza vaccine field has been constantly evolving to improve the speed, scalability, and flexibility of manufacturing, and to improve the breadth and longevity of the protective immune response across age groups, giving rise to an array of next...

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Arunachalam AB, Post P, Rudin D. Unique features of a recombinant haemagglutinin influenza vaccine that influence vaccine performance. NPJ Vaccines. 2021;6(1):144doi: 10.1038/s41541-021-00403-7.
Arunachalam, A. B., Post, P., & Rudin, D. (2021). Unique features of a recombinant haemagglutinin influenza vaccine that influence vaccine performance. NPJ vaccines, 6(1), 144. https://doi.org/10.1038/s41541-021-00403-7
Arunachalam, Arun B, et al. "Unique features of a recombinant haemagglutinin influenza vaccine that influence vaccine performance." NPJ vaccines vol. 6,1 (2021): 144. doi: https://doi.org/10.1038/s41541-021-00403-7
Arunachalam AB, Post P, Rudin D. Unique features of a recombinant haemagglutinin influenza vaccine that influence vaccine performance. NPJ Vaccines. 2021 Dec 02;6(1):144. doi: 10.1038/s41541-021-00403-7. PMID: 34857771.
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Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review.

Comprehensive reviews in food science and food safety

Liu YF, Oey I, Bremer P, Carne A, Silcock P.
PMID: 33337008
Compr Rev Food Sci Food Saf. 2019 Jul;18(4):986-1002. doi: 10.1111/1541-4337.12464. Epub 2019 Jun 13.

Egg proteins can be used in a wide range of food products, owing to their excellent foaming, emulsifying, and gelling properties. Another important functional property is the susceptibility of egg proteins to enzymatic hydrolysis, as protein digestion is closely...

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Liu YF, Oey I, Bremer P, et al. Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review. Compr Rev Food Sci Food Saf. 2019;18(4):986-1002doi: 10.1111/1541-4337.12464.
Liu, Y. F., Oey, I., Bremer, P., Carne, A., & Silcock, P. (2019). Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review. Comprehensive reviews in food science and food safety, 18(4), 986-1002. https://doi.org/10.1111/1541-4337.12464
Liu, Ya-Fei, et al. "Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review." Comprehensive reviews in food science and food safety vol. 18,4 (2019): 986-1002. doi: https://doi.org/10.1111/1541-4337.12464
Liu YF, Oey I, Bremer P, Carne A, Silcock P. Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review. Compr Rev Food Sci Food Saf. 2019 Jul;18(4):986-1002. doi: 10.1111/1541-4337.12464. Epub 2019 Jun 13. PMID: 33337008.
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Threshold of Reactivity and Tolerance to Precautionary Allergen-Labelled Biscuits of Baked Milk- and Egg-Allergic Children.

Nutrients

Fierro V, Marzano V, Monaci L, Vernocchi P, Mennini M, Valluzzi R, Levi Mortera S, Pilolli R, Dahdah L, Calandrelli V, Bracaglia G, Arasi S, Riccardi C, Fiocchi A, Putignani L.
PMID: 34960092
Nutrients. 2021 Dec 18;13(12). doi: 10.3390/nu13124540.

Extremely sensitive food-allergic patients may react to very small amounts of allergenic foods. Precautionary allergen labelling (PAL) warns from possible allergenic contaminations. We evaluated by oral food challenge the reactivity to a brand of PAL-labelled milk- and egg-free biscuits...

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Fierro V, Marzano V, Monaci L, et al. Threshold of Reactivity and Tolerance to Precautionary Allergen-Labelled Biscuits of Baked Milk- and Egg-Allergic Children. Nutrients. 2021;13(12)doi: 10.3390/nu13124540.
Fierro, V., Marzano, V., Monaci, L., Vernocchi, P., Mennini, M., Valluzzi, R., Levi Mortera, S., Pilolli, R., Dahdah, L., Calandrelli, V., Bracaglia, G., Arasi, S., Riccardi, C., Fiocchi, A., & Putignani, L. (2021). Threshold of Reactivity and Tolerance to Precautionary Allergen-Labelled Biscuits of Baked Milk- and Egg-Allergic Children. Nutrients, 13(12), . https://doi.org/10.3390/nu13124540
Fierro, Vincenzo, et al. "Threshold of Reactivity and Tolerance to Precautionary Allergen-Labelled Biscuits of Baked Milk- and Egg-Allergic Children." Nutrients vol. 13,12 (2021). doi: https://doi.org/10.3390/nu13124540
Fierro V, Marzano V, Monaci L, Vernocchi P, Mennini M, Valluzzi R, Levi Mortera S, Pilolli R, Dahdah L, Calandrelli V, Bracaglia G, Arasi S, Riccardi C, Fiocchi A, Putignani L. Threshold of Reactivity and Tolerance to Precautionary Allergen-Labelled Biscuits of Baked Milk- and Egg-Allergic Children. Nutrients. 2021 Dec 18;13(12). doi: 10.3390/nu13124540. PMID: 34960092; PMCID: PMC8709061.
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