Ovalbumin (Gal d 2)

Gal d 2, also known as ovalbumin, is a major allergenic protein found in chicken egg white, constituting about 54% of its total protein content. It is a phosphorylated glycoprotein with a molecular weight of approximately 44 kDa, comprising 385 amino acids. Gal d 2 belongs to the serpins superfamily. It is considered a primary allergen responsible for IgE-mediated egg allergic reactions, particularly in infants and children. The allergenicity of Gal d 2 is generally associated with uncooked eggs, as heating or enzymatic digestion can reduce its allergenic potential. In the context of allergen-specific immunotherapy, purified Gal d 2 can be administered to individuals with egg allergy to induce immune tolerance and reduce hypersensitivity reactions.

Other names

OvalbuminEgg albuminPlakalbuminGallus domesticus allergen 2Chicken egg white albuminEgg white proteinNatural egg white proteinChicken albuminEgg white extract