Immunoglobulin E specific for egg white allergens (sIgE (egg white))

Immunoglobulin E (IgE) specific for egg white allergens is a key mediator in the development and manifestation of egg allergy, one of the most common food allergies in children (Savage et al., 2016). These antibodies are produced by B cells in response to exposure to proteins found in egg whites, such as ovomucoid (Gal d 1) and ovalbumin (Gal d 2) (WHO/IUIS Allergen Nomenclature). Upon re-exposure, the allergens cross-link the IgE molecules bound to high-affinity FcεRI receptors on the surface of mast cells and basophils, triggering the release of inflammatory mediators like histamine (StatPearls, 2023). This process leads to clinical symptoms ranging from mild urticaria to life-threatening anaphylaxis. Therapeutic strategies targeting this pathway include monoclonal antibodies like Omalizumab, which sequester free IgE to prevent its binding to effector cells (FDA, 2024). Additionally, oral immunotherapy aims to desensitize the immune system by gradually increasing allergen exposure, often monitored by measuring changes in specific IgE and IgG4 levels.

Other names

Egg-specific IgEAnti-egg white IgEEgg white-specific IgE antibodiesAllergen-specific IgE to egg

Monoclonal antibodies bind to the Fc region of circulating IgE, preventing its interaction with the high-affinity IgE receptor (FcεRI) on mast cells and basophils, thereby inhibiting the allergic cascade.