Hen's egg allergen (Gal d)

Hen's egg allergens are a group of proteins found in the egg white and yolk of Gallus gallus that are the primary triggers for IgE-mediated food allergy. The major allergens include ovomucoid (Gal d 1), ovalbumin (Gal d 2), ovotransferrin (Gal d 3), and lysozyme (Gal d 4), which are predominantly found in the egg white and are known for their high stability and allergenicity [1][4]. These proteins serve various biological roles, such as acting as protease inhibitors, iron-binding proteins, and antimicrobial enzymes to protect the developing embryo [4]. In sensitized individuals, exposure to these allergens can lead to symptoms ranging from mild urticaria to severe, life-threatening anaphylaxis [1]. Therapeutic strategies primarily focus on oral immunotherapy (OIT), where patients are exposed to gradually increasing amounts of egg allergen to induce desensitization and immune tolerance [3]. This process is often monitored using biomarkers such as allergen-specific IgE and IgG4 levels, and may be supported by biological therapies like omalizumab to improve safety and efficacy [2][3].

Other names

Egg allergenEgg white proteinEgg yolk proteinGallus gallus allergenGal d 1Gal d 2Gal d 3Gal d 4Gal d 5

Induction of immune tolerance through regulatory T-cell expansion, reduction in Th2 cytokine production, and production of allergen-specific IgG4 blocking antibodies [1][3].