Ovomucoid specific immunoglobulin E as a predictor of tolerance to cooked egg.
Ovomucoid specific immunoglobulin E as a predictor of tolerance to cooked egg.
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DOI：
10.2500/ar.2015.6.0135
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发表时间：
2015-01
期刊：
影响因子：
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通讯作者：
Phipatanakul W
中科院分区：
文献类型：
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作者：
Bartnikas LM;Sheehan WJ;Tuttle KL;Petty CR;Schneider LC;Phipatanakul W
类粘蛋白是鸡蛋中的主要过敏原。虽然有几项研究评估了卵类粘蛋白特异性免疫球蛋白E（sIgE）水平在预测烘焙（例如，松饼或纸杯蛋糕）或生蛋食物挑战结果，评估卵类粘蛋白sIgE作为熟蛋预测因子的研究（例如，炒制或煮硬）挑战结果是有限的。确定卵类粘蛋白sIgE水平与熟鸡蛋食物激发结果的关系。回顾性分析了44名接受煮熟鸡蛋食物激发并测量卵类粘蛋白sIgE水平的儿童。44名儿童中36名（81.8%）通过了煮熟鸡蛋挑战。卵类粘蛋白sIgE水平可预测煮熟鸡蛋激发的结果（通过中位数，<0.35 kU/L [范围，<0.35-0.64 kU/L];失败中位数，0.40 kU/L [范围，<0.35-3.13 kU/L]; p = 0.004）。类卵粘蛋白sIgE水平与卵白色（EW）sIgE水平相关（斯皮尔曼相关系数，0.588; p < 0.001）。卵类粘蛋白和EW sIgE的受试者工作特征曲线分析表明，曲线下面积分别为0.711和0.766。这些免疫学参数在预测煮熟鸡蛋攻击结果的能力方面没有显著差异（p = 0.559）。卵类粘蛋白sIgE水平可能有助于预测煮熟的鸡蛋挑战的结果。然而，我们的研究并不支持卵类粘蛋白sIgE替代EW sIgE检测在评估鸡蛋过敏中的作用。
Ovomucoid is the dominant allergen in hen's egg. Although several studies evaluated the utility of ovomucoid specific immunoglobulin E (sIgE) levels in predicting baked (e.g., muffin or cupcake) or raw egg food challenge outcomes, studies that evaluated ovomucoid sIgE as a predictor of cooked egg (e.g., scrambled or hard boiled) challenge outcomes are limited. To determine the relation of ovomucoid sIgE levels with cooked egg food challenge outcomes. A retrospective review of 44 children who underwent cooked egg food challenge and who had the ovomucoid sIgE level measured. Thirty-six of 44 children (81.8%) passed cooked egg challenge. The ovomucoid sIgE level predicted cooked egg challenge outcome (passed median, <0.35 kU/L [range, <0.35–0.64 kU/L]; failed median, 0.40 kU/L [range, <0.35–3.13 kU/L]; p = 0.004). Ovomucoid sIgE levels correlated with egg white (EW) sIgE levels (Spearman correlation coefficient, 0.588; p < 0.001). Receiver operating characteristic curve analysis of ovomucoid and EW sIgE demonstrated areas under the curve of 0.711 and 0.766, respectively. No significant difference was observed among those immunologic parameters in their abilities to predict cooked egg challenge outcome (p = 0.559). The ovomucoid sIgE level may be helpful in predicting cooked egg challenge outcomes. However, our study did not support a role for ovomucoid sIgE replacing EW sIgE testing in evaluating egg allergy.