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蛋白抗原决定簇，我们研究了鸡蛋白色过敏患者的IgE、IgG和伊加抗体与两种不同的卵蛋白制剂（即物理或化学变性的卵蛋白和酶消化的卵蛋白片段）的结合活性。主要研究结果如下：1. IgE抗体与酶消化的OVA片段的结合活性不同于IgG或伊加抗体。此外，与天然OVA相比，IgE和IgG抗体与片段化OVA的结合活性降低，而伊加抗体的结合活性没有降低。这些研究结果表明，特异性IgE抗体的OVA是不同的IgG或伊加和人伊加结合优先与连续的蛋白质结构。2.鸡蛋白色患者血清中抗OVA抗体主要与IgG 1和IgG 4相关。IgG1抗体与变性或片段化的OVA的结合活性不同于IgG4抗体。这些结果表明，IgG 1抗体对OVA的特异性不同于IgG 4.3。在Western印迹中，来自大多数鸡蛋过敏患者的血清中的IgE抗体与分子量为10，000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.