Antigenic determinants of ovalbumin relating to hen's egg white

卵清蛋白（OVA）是食物过敏患者的主要过敏原之一。为了阐明与鸡蛋过敏有关的卵细胞抗原决定因素，我们研究了蛋清过敏患者的IgE、IgG和IgA抗体对两种不同的卵细胞制剂（物理或化学变性的卵细胞和酶解的卵细胞片段）的结合活性。得到的结果如下：1。IgE抗体对酶解OVA片段的结合活性不同于IgG或IgA抗体。此外，与天然OVA相比，IgE和IgG抗体对片段OVA的结合活性降低，而IgA抗体的结合活性未降低。这些发现表明，针对OVA的IgE抗体的特异性不同于IgG或IgA抗体，人类IgA的结合优先与序列蛋白结构相关。2. 蛋清患者血清中抗ova抗体主要与IgG1和IgG4相关。IgG1抗体对变性或碎片化OVA的结合活性与IgG4不同。这些发现提示IgG1抗体对OVA的特异性与IgG4.3不同。多数鸡蛋过敏患者血清中IgE抗体与分子量为10000的OVA片段结合。

Ovalbumin (OVA) is one of the major allergens in patients with food allergy. In order to delineate the antigenic determinants on OVA relating to hen's egg allergy, we studied the binding activities of IgE, IgG and IgA antibodies in patients with allergy to hen's egg white to two different OVA preparations, i.e. physically or chemically denatured OVA and enzyme-digested OVA fragments. The results obtained are as follows:1. The binding activities of IgE antibodies to the enzyme-digested OVA fragments were different from those of IgG or IgA antibodies. In addition, whereas the binding activities of IgE and IgG antibodies to fragmented OVA were decreased, those of IgA antibodies were not decreased, compared with those to native OVA. These findings suggest that the specificities of IgE antibodies to OVA are different from those of IgG or IgA and that human IgA binding is preferentially associated with sequential protein structures. 2. Anti-OVA antibodies in sera from patients with hen's egg white were mainly associated with IgG1 and IgG4. The binding activities of IgG1 antibodies to denatured or fragmented OVA were different from those of IgG4. These findings suggest that the specificites of IgG1 antibodies to OVA are different from those of IgG4.3. IgE antibodies in sera from most patients with hen's egg allergy bind to the OVA fragment with molecular weight of 10,000 in Western blots.