Allergen Resource Guide - Hitachi Chemical Diagnostics

Resource Guide to the Most Common Allergens
Common Name: Egg Yolk
Latin Name: Gallus gallus
NCCLS Code: F75
Description: Some cases of egg allergy in adults are a result of inhalant sensitization
from inhaling bird antigens. The simultaneous sensitization to avian
feathers, sera, or droppings and to chicken egg yolk is termed the
"Bird-Egg Syndrome." It is assumed that a-livetin (chicken serum
albumin) leads to the cross-sensitization and consequently to "Bird-Egg
Syndrome." Egg yolk has been found to contain allergens different from
egg white. Three proteins, apovitellenins I & VI and phosvitin have been
shown to bind IgE in sera of persons with specific IgE to egg yolk.
Allergenic Proteins (with molecular weight):
9 kDa (apovitellin I); 20 kDa (apovitellin II); 33 kDa (ovotransferrin); 42 kDa
(B-livetin); 45 kDa (ovalbumin); 70 kDa (a-livetin, chicken serum albumin);
78 kDa (ovomucoid); 150 kDa (y-livetin); 170 kDa (apovitellin VI)
In-House Clinical Evaluation Results:
Sensitivity: 89% Specificity: 100%
Efficiency: 95% Number of Samples: 22
Common Name: Casein
Latin Name: N/A
NCCLS Code: F78
Description: Casein is one of the major fractions in milk allergen. Casein fractions are
alpha, beta, gamma and delta. Approximately 60 percent of patients with
allergies to milk respond to casein fractions.
Allergenic Proteins (with molecular weight):
18 to 30 kDa
In-House Clinical Evaluation Results:
Sensitivity: 100% Specificity: 77%
Efficiency: 88% Number of Samples: 25
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