鸡蛋过敏患儿蛋类特异性抗体的检测

Specific antibodies detection in egg-allergic children

目的通过检测鸡蛋过敏患儿特异性IgE和IgG4水平,探讨简单的热加工对5种蛋抗原免疫原性的影响。方法抗原提取分为未加工组和变性提取组。变性提取组为100℃去离子水煮10min,未加工组不做任何处理。用ELISA间接法定性检测30例鸡蛋过敏患儿特异性IgE和IgG4水平。结果未加工组鸡蛋、鸭蛋、鹅蛋、鹌鹑蛋和鸽蛋5种蛋清sIgE的阳性率分别为:73.33%、70.00%、53.33%、43.33%和40.00%,鸡蛋和鸭蛋的阳性率值较鹅蛋、鹌鹑蛋和鸽蛋为高(χ2=11.201,P=0.024);IgG4检测结果,分别为96.67%、90.00%、93.33%、83.33%和53.33%,鸡蛋和鹅蛋的阳性率值较鸭蛋,鹌鹑蛋和鸽蛋为高(χ2=26.400,P=0.000)。变性提取组sIgE检测结果分别为70.00%、63.33%、46.67%、43.33%和33.33%。鸡蛋的阳性率值仍然最高,鸽蛋最低(χ2=10.834,P=0.028);IgG4检测结果分别为93.33%、90.00%、83.33%、80.00%和46.67%,鸡蛋和鹅蛋的阳性率值较鸭蛋,鹌鹑蛋和鸽蛋为高(χ2=24.868,P=0.000)。各组sIgE、IgG与未加工组比较阳性率均有下降,但P均>0.05。结论简单热加工对抗原免疫原性有影响,其趋势表现为免疫原性有所降低,但是仍具有激活sIgE和IgG4的生物学活性。5种蛋检测表现为鸡蛋和鸭蛋免疫原性比鸽蛋要强,但仍需进一步实验证实。对鸡蛋过敏的患儿,应避免食用含蛋类成分的食品。

Objective To detect the serum levels of sIgE and IgG4 in egg-allergic children, and explore the influences of thermal processing on allergenicity of five different eggs. Methods The antigen were extracted from raw and denatured eggs. The eggs had been boiled 10 minutes for denaturazation. Serum sIgE and IgG4 were determined with ELISA in 30 egg-allergic children. Results For raw hen eggs, duck eggs, goose eggs, common quail eggs and pigeon eggs, the sIgE positive rates were 73.33% , 70.00% , 53.33% , 43.33% , 40.00% respectively; the IgG4 positive rates were 96.67%, 90.00%, 93.33%, 83.33%, 53.33% respectively. The sIgE positive rate of hen eggs and duck eggs were significantly higher than those of goose eggs, quail eggs and pigeon eggs （Pearson Chi-square χ^2 = 11.201, P = 0.024）. The IgG4 positive rate of hen eggs and goose eggs was significantly higher than those of duck eggs, quail eggs and pigeon eggs （Pearson Chi-square χ^2 = 26.400, P = 0.000）. For denatured hen eggs, duck eggs, goose eggs, common quail eggs and pigeon eggs, the sIgE positive rates were 70.00%, 63.33%, 46.67%, 43.33%, 33.33% respectively; IgG4 positive rates were 93.33%, 90.00%, 83.33%, 80.00%, 46.67% respectively. The sIgE positive rate was highest in hen eggs and lowest in pigeon eggs （Pearson Chi-square χ^2 = 10.834, P = 0.028）. The IgG4 positive rates of hen eggs and goose eggs were higher than those of quail eggs and pigeon eggs. Pearson Chi-square χ^2 = 24.868, P = 0.000. There＇s no statistically significant difference in sIgE and IgG4 between the two groups. Conclusions Thermal processing has effects on immunogenicity of eggs and tend to decrease the immunogenicity. However, the immunogenicity has been partly kept and is still able to stimulate sIgE and IgG4. In these five different eggs, the hen eggs and duck eggs maybe have a higher allergenicity than pigeon eggs. However it needs more explorations. To avoid egg allergy, the egg-allergic children should avoid anything containing eggs.