Conalbumin eggs nGal d 3 IgE, f323

Egg (Gallus gallus) is a food product with a high nutrient content, suitable and popular among people of all ages (children, adults, the elderly).

Egg Conalbumin Gal d 3 is thermolabile and may exhibit a risk of a clinical reaction to a raw or slightly warmed egg; it accounts for 12% of the protein content in egg white.

Allergocomponent diagnostics is based on the detection of sensitization to allergens at the molecular level using natural highly purified and recombinant allergen molecules, that is, their individual allergen components.

There are 3 main advantages of doing this analysis:

• Allergocomponent diagnostics makes it possible to differentiate true sensitization from sensitization due to cross-reactivity. This data will help determine the sources of allergies: one single, several closely related, or many different.
• Molecular allergy diagnostics will eliminate the need for provocative tests and allow you to give clearer recommendations regarding the elimination of contact with allergens.
• Molecular allergodiagnostics is necessary in the selection of ASIT, in persons with polyvalent (multiple) sensitization, as it is the most accurate way to determine the most important allergen for which therapy will be performed.

The allergenic substance contains not one but several protein components that can act as allergens:

• Major allergen components are the main allergenic molecules, antibodies to which are found in more than half (50%) of patients in the population responding to this source. They are resistant to heat and more immunogenic. They are large and are contained in this allergen in larger quantities.
• Minor allergen components are secondary, smaller in size, and less immunogenic allergenic molecules that are usually contained in smaller amounts in the allergen but are present in many different allergens, sometimes not closely related, providing cross-allergy. That is, allergens with a prevalence of more than 50% are called major allergens, and less than 10% are called minor allergens.

Egg white protein is potentially more allergenic than egg yolk protein. Egg white contains 23 different proteins, which makes it a potential source of allergens. Important allergens found in egg white include ovomucoid (Gal d 1), ovalbumin (Gal d 2), ovotransferrin/conalbumin (Gal d 3), and lysozyme (Gal d 4). While alpha-livetin (Gal d 5) and YGP42 (Gal d 6) have been identified as egg yolk allergens.