Ovomucoid (Gal d 1) specific IgE detected by microarray system predict tolerability to boiled hen's egg and an increased risk to progress to multiple environmental allergen sensitisation

• Published in: Clinical and experimental allergy Vol. 42; no. 3; pp. 441 - 450
• Main Authors: Alessandri, C., Zennaro, D., Scala, E., Ferrara, R., Bernardi, M. Livia, Santoro, M., Palazzo, P., Mari, A.
• Format: Journal Article
• Language: English
• Published: Oxford Blackwell Publishing Ltd 01.03.2012; Blackwell; Wiley Subscription Services, Inc
• Subjects: Administration, Oral; Albumen; Allergens; Allergens - administration & dosage; Allergens - immunology; Allergic diseases; Allergies; Animals; Biological and medical sciences; boiled egg; Chickens; Child; Child, Preschool; Children; Clinical trials; Digestive allergic diseases; Double-Blind Method; double-blind placebo-controlled food challenge; Egg Hypersensitivity - diagnosis; Eggs; Female; Food; Food hypersensitivity; Fundamental and applied biological sciences. Psychology; Fundamental immunology; Gal d 1; Gal d 2; Gal d 3; Gal d 5; hen's egg allergy; Humans; Hypersensitivity; IgE; Immunoassay; Immunoglobulin E; Immunoglobulin E - blood; Immunoglobulin E - immunology; Immunologic Tests - methods; Immunopathology; Infant; Inhalants; Male; Medical sciences; microarray; Ovomucin - immunology; raw egg; Reintroduction; Risk Factors; Sensitivity and Specificity; skin prick test; Skin tests; Yolk; Food allergy; Prick test; boiled egg; IgE; Risk; hen's egg allergy; Immunology; Aves; Skin test; Immunopathology; Multiple; Specific IgE; Egg; double-blind placebo-controlled food challenge; raw egg; Gal d 1; Prediction; Exploration; Gal d 5; Gal d 2; Ovomucoid; Gal d 3; Heteroantigen; Hen; Vertebrata; microarray; Risk factor; Placebo; Digestive diseases; Environment; skin prick test; Predictive factor; Allergen; Provocation test
• ISSN: 0954-7894; 1365-2222; 1365-2222
• DOI: 10.1111/j.1365-2222.2011.03915.x

Summary Background Egg allergy is a very common finding in early childhood. Detecting hen's egg (HE) allergy outgrowing and reintroduction of food containing egg is a task for the allergist. Objective We sought to evaluate the suitability of boiled egg food challenge compared with IgE to allergenic molecules from HE white using a microarray system. Method Sixty‐eight children referring to our centre by the family paediatricians for a suspected egg allergy were enrolled. Patients underwent double‐blind, placebo‐controlled food challenge with boiled and raw eggs. Challenge outcomes were compared with skin tests performed using egg white and yolk commercial extracts, to prick‐prick test with boiled and raw egg white and yolk, total IgE, egg white specific IgE detected using ImmunoCAP and IgE to egg allergens available on the immunosolid phase allergen chip (ISAC) 103 microarray. Result Nineteen subjects (28%) were reactive to both raw and boiled egg, 14 (20.5%) to raw egg only and 35 (51.4%) tolerated both boiled and raw egg. Efficiency analysis was carried out using both raw and boiled egg challenges as gold standard. Forty four of 47 Gal d 1 negative patients tolerated boiled egg (94%). Conversely, 20 of 21 Gal d 1 positive patients reacted to raw egg (95%). None of the other tests was able to discriminate patients’ response to HE challenge. Furthermore, Gal d 1 positivity seems to lead to broader environmental allergen IgE sensitization. Conclusion and Clinical Relevance The Gal d 1 IgE reactivity appears to be a very good predictor of HE clinical allergy. Gal d 1 positive children have a high frequency of HE allergy, whereas Gal d 1 negative children have a high frequency of tolerance to boiled egg. Multiple specific IgE detection by means of ISAC improves the diagnostic approach in HE allergic children, disclosing other food and inhalant allergic sensitizations, anyhow requiring a comprehensive clinical evaluation.