Egg allergens
The chicken egg allergens (Gal d) are proteins that are produced by the domestic chicken ( Gallus domesticus ) in the egg white or egg yolk and are highly allergenic in humans. They are contained in different proportions in hen's eggs and usually have a storage or antimicrobial function for the animal. Cross -allergies are rare if no other animal eggs are consumed. In addition, people with different origins and different allergy histories are each differently sensitive to the allergens.
In addition to the chicken egg allergens, several allergenic proteins are known from chicken which are found in muscle meat and can cause a rare chicken meat allergy.
Classification
Egg white
- Gal d 1 : Ovomucoid , a protease inhibitor of the Kazal family
- Gal d 2 : ovalbumin , a protease inhibitor of the serpin type; Storage protein
- Gal d 3 : Ovotransferrin , transferrin -like with bacteriostatic properties; due to the amount it has an antimicrobial function rather than iron storage
- Gal d 4 : lysozyme C, with 1,4-β-N-acetylmuramidase C activity (cleaves bacterial peptidoglycan ); therefore antimicrobial function
See also: Egg white allergy
egg yolk
- Gal d 5 : serum albumin , storage protein
- Gal d 6 : vitellogenin-1, member of the vitellogenins ; Storage protein
- Gal d Apo I : Apovitellenin-1, storage protein