Alergia a las proteínas del huevo en edad pediátrica
作者： Marco Antonio Góngora-Meléndez , Armando Magaña-Cobos , Juan Manuel Montiel-Herrera , Cinthya Lorena Pantoja-Minguela , Mario Luis Pineda-Maldonado
关键词: Microbiology 、 Egg protein 、 Egg white 、 Albumin 、 Egg allergy 、 Biology 、 Food allergy 、 Ovotransferrin 、 Lysozyme 、 Antibody 、 Immunology
摘要: Food allergy prevalence has increased during the last years, affecting 15-20% of children, in this case, egg affects from 0.5-2.5%. Most allergic reactions are type I or IgE mediated antibodies against proteins. Five major proteins have been identified: ovomucoid (Gal d1), ovoalbumin d2), ovotransferrin d3), lysozyme d4) and albumin d5). Ovomucoid protein, which is found white, heat resistant enzyme resistant. This protein most allergenic common composition. Clinical
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