Chicken ovomucoid, also known as Gal d 1, is a known
allergen. It is the protein most often causing
egg allergy. At least four
IgEepitopes have been identified.[4] Three other egg white proteins are also identified as allergenic:
ovalbumin (Gal d 2),
ovotransferrin (Gal d 3) and
lysozyme (Gal d 4).[5]
References
^Horn JR, Ramaswamy S, Murphy KP (August 2003). "Structure and energetics of protein-protein interactions: the role of conformational heterogeneity in OMTKY3 binding to serine proteases". Journal of Molecular Biology. 331 (2): 497–508.
doi:
10.1016/S0022-2836(03)00783-6.
PMID12888355.
^Rimphanitchayakit V, Tassanakajon A (April 2010). "Structure and function of invertebrate Kazal-type serine proteinase inhibitors". Developmental and Comparative Immunology. 34 (4): 377–86.
doi:
10.1016/j.dci.2009.12.004.
PMID19995574.
^Järvinen KM, Beyer K, Vila L, Bardina L, Mishoe M, Sampson HA (July 2007). "Specificity of IgE antibodies to sequential epitopes of hen's egg ovomucoid as a marker for persistence of egg allergy". Allergy. 62 (7): 758–65.
doi:
10.1111/j.1398-9995.2007.01332.x.
PMID17573723.
S2CID23540584.