Get access

Glutathione exposes sequential IgE-epitopes in ovomucoid relevant in persistent egg allergy

Authors

  • Franziska Roth-Walter,

    1. Comparative Medicine, Messerli Research Institute, University of Veterinary Medicine Vienna, Vienna, Medical University of Vienna and University of Vienna, Austria
    Search for more papers by this author
  • Philipp Starkl,

    1. Comparative Immunology and Oncology, Department of Pathophysiology and Allergy Research, Centre of Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Austria
    Search for more papers by this author
  • Torsten Zuberbier,

    1. Clinic for Dermatology, Venereology and Allergology, Charité – Universitätsmedizin Berlin, Berlin, Germany
    Search for more papers by this author
  • Karin Hummel,

    1. VetCore Facility for Research, VetOmics, University of Veterinary Medicine Vienna, Austria
    Search for more papers by this author
  • Karin Nöbauer,

    1. VetCore Facility for Research, VetOmics, University of Veterinary Medicine Vienna, Austria
    Search for more papers by this author
  • Ebrahim Razzazi-Fazeli,

    1. VetCore Facility for Research, VetOmics, University of Veterinary Medicine Vienna, Austria
    Search for more papers by this author
  • Richard Brunner,

    1. Comparative Immunology and Oncology, Department of Pathophysiology and Allergy Research, Centre of Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Austria
    Search for more papers by this author
  • Isabella Pali-Schöll,

    1. Comparative Medicine, Messerli Research Institute, University of Veterinary Medicine Vienna, Vienna, Medical University of Vienna and University of Vienna, Austria
    Search for more papers by this author
  • Janis Kinkel,

    1. Comparative Medicine, Messerli Research Institute, University of Veterinary Medicine Vienna, Vienna, Medical University of Vienna and University of Vienna, Austria
    Search for more papers by this author
  • Ferdinand Felix,

    1. Comparative Medicine, Messerli Research Institute, University of Veterinary Medicine Vienna, Vienna, Medical University of Vienna and University of Vienna, Austria
    Search for more papers by this author
  • Erika Jensen-Jarolim,

    Corresponding author
    1. Comparative Immunology and Oncology, Department of Pathophysiology and Allergy Research, Centre of Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Austria
    • Comparative Medicine, Messerli Research Institute, University of Veterinary Medicine Vienna, Vienna, Medical University of Vienna and University of Vienna, Austria
    Search for more papers by this author
  • Tamar Kinaciyan

    Corresponding author
    • Department of Dermatology, Division of Immunology, Allergy & Infectious Diseases, Medical University of Vienna, Vienna, Austria
    Search for more papers by this author

Correspondence: Professor Erika Jensen-Jarolim, MD, Comparative Medicine, Messerli Research Institute, University of Veterinary Medicine Vienna, Medical University Vienna and University of Vienna, Veterinärplatz 1, A-1210 Vienna, Austria

E-mail: Erika.jensen-jarolim@meduniwien.ac.at

Correspondence is equally shared with:

Assistant Professor Tamar Kinaciyan

E-mail: tamar.kinaciyan@meduniwien.ac.at

Abstract

Scope

Patients with persistent egg allergy have more immunoglobulin E (IgE) against sequential than conformational epitopes of ovomucoid (OVO). Here, we aimed to identify compounds capable to render sequential epitopes in egg.

Methods and results

Glutathione was used for in vitro reduction of OVO and circular dichroism analyses were performed. Glutathione reduced OVO in a concentration-dependent manner. Egg white was analyzed for reduced proteins with a thiol probe and by MALDI-TOF/TOF. In unprocessed total egg white, several reduced proteins were detected by the thiol probe, among them reduced ovalbumin could be confirmed with MS analyses.

Egg-allergics or sensitized controls were tested serologically (n = 19) for IgE against native and reduced OVO and in skin prick tests (n = 9). More patients had IgE against reduced than native OVO in Western blots. In skin prick test, five out of seven persistent egg-allergics and none of the controls reacted with reduced OVO.

Conclusion

Reduced egg proteins are present in natural egg white. Glutathione, which is present in egg and furthermore is used as texture-improving additive in processed food, is capable of reducing OVO. Patients with persistent egg allergy reacted rather to reduce the native OVO. Hence, our data indicate that reduction is a novel natural and processing-associated principle, which contributes to the allergenicity of food.

Ancillary