Development of food antigens for oral immunotherapy to hen's egg allergy

口服免疫疗法对食物过敏的有效性已经在许多文章中得到证实。IT在不同程度上与副作用相关，如荨麻疹、腹痛和过敏反应。本研究制备了加热去卵类粘蛋白的全蛋，升级了低致敏性食物抗原用于免疫注射，证明了该抗原用于免疫注射的安全性和有效性。体外实验表明，受鸡卵白色抗原刺激后，外周血单个核细胞对Th 2型细胞因子（IL 4）和Th 1型细胞因子（IFN-γ）的反应性降低。

The efficiency of oral immunotherapy for food allergy has been already approved in many articles. The IT is associated in varying degrees with side effects such as urticaria, abdominal pain and anaphylaxis. We have made heated and ovomucoid-reduced whole egg, upgraded hypoallergenic food antigens for IT. The IT using this egg antigen has been proved the safety and efficiency in this study. The response of Th2 cytokine (IL4) as well as Th1 cytokine (IFN-gamma) in peripheral mononuclear cells was decreased after the stimulation by egg white antigen in vitro.