Peer-reviewed veterinary case report
IgE allergy to hen egg white in dogs with skin food reactions
By Shimakura, Hidekatsu et al.·Published in Veterinary immunology and immunopathology·2016·Department of Veterinary Microbiology, Japan·View original on PubMed →
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Original publication title: IgE reactivity to hen egg white allergens in dogs with cutaneous adverse food reactions.
- Species:
- dog
Plain-English summary
A group of dogs with skin problems caused by food allergies (cutaneous adverse food reactions) were tested for reactions to egg white proteins. Out of 82 dogs, about 10% showed an allergic response to egg white, with most of those reacting specifically to two proteins called ovomucoid and ovalbumin. This suggests that these proteins are common allergens for dogs with food-related skin issues. Identifying these allergens can help veterinarians create better treatment plans for affected dogs, potentially leading to improved skin health and comfort.
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Abstract
Dogs with cutaneous adverse food reactions (CAFR) often have specific IgE to food allergens. Egg white, which is majorly composed of ovomucoid, ovalbumin, ovotransferrin, and lysozyme, is a food allergen in dogs. Information of the IgE reactivity to purified egg white allergens supports accurate diagnosis and efficiency treatment in humans. However, to the best of our knowledge, there have been no studies on the IgE reactivity to purified egg white allergens in dogs. Here, we investigated the IgE reactivity to crude and purified allergens of hen egg white in dogs with CAFR. First, when we examined serum samples from 82 dogs with CAFR for specific IgE to crude egg white by ELISA, 9.8% (8/82) of the dogs with CAFR showed the IgE reactivity to crude egg white. We then used sera from the eight dogs with positive IgE reactivity to crude egg white to examine the IgE reactivity to four purified allergens, ovomucoid, ovalbumin, ovotransferrin, and lysozyme, by ELISA. We found that 75% (6/8) of the dogs showed IgE reactivity to both ovomucoid and ovalbumin, and that 37.5% (3/8) of the dogs showed IgE reactivity to ovotransferrin. None (0/8) showed IgE reactivity to lysozyme. Moreover, validating these results, the immunoblot analyses were performed using the sera of the three dogs showing the highest IgE reactivity to crude egg white. Both anti-ovomucoid and anti-ovalbumin IgE were detected in the sera of these dogs, while anti-ovotransferrin IgE was not detected. Considering these, ovomucoid and ovalbumin appears to be the major egg white allergens in dogs with CAFR.
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Search related cases →Original publication on PubMed: https://pubmed.ncbi.nlm.nih.gov/27436445/