Ovomucoid (Gal d 1)

Ovomucoid, also known as Gal d 1, is the primary allergenic protein found in hen's egg white, accounting for approximately 11% of its total protein content [1, 4]. It is a highly glycosylated, heat-stable protein belonging to the Kazal-type serine protease inhibitor family, characterized by three tandem domains that exhibit potent trypsin inhibitory activity [1, 6]. Biologically, it serves to protect the developing avian embryo by inhibiting bacterial and endogenous proteases [6, 13]. In clinical medicine, ovomucoid is a critical target for the diagnosis and management of egg allergy, as its resistance to heat and digestive enzymes makes it a major cause of persistent allergic reactions even to cooked eggs [4, 8]. Therapeutic strategies involving ovomucoid focus on oral immunotherapy (OIT) to induce desensitization and the development of hypoallergenic recombinant variants for safer treatment [14, 15]. Additionally, its role as a biomarker (specific IgE to Gal d 1) is essential for predicting whether a patient will react to baked or raw egg products [4, 5].

Other names

Gal d 1Gal d IChicken ovomucoidEgg white trypsin inhibitorOVM

Induction of immune tolerance through oral immunotherapy and competitive inhibition of trypsin