• Clinical and Experimental Pediatrics
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• v.57 no.4
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• pp.164-170
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• 2014

Influenza causes acute respiratory infections and various complications. Children in the high-risk group have higher complication and hospitalization rates than high-risk elderly individuals. Influenza prevention in children is important, as they can be a source infection spread in their communities. Influenza vaccination is strongly recommended for high-risk children with chronic underlying circulatory and respiratory disease, immature infants, and children receiving long-term immunosuppressant treatment or aspirin. However, vaccination rates in these children are low because of concerns regarding the exacerbation of underlying diseases and vaccine efficacy. To address these concerns, many clinical studies on children with underlying respiratory diseases have been conducted since the 1970s. Most of these reported no differences in immunogenicity or adverse reactions between healthy children and those with underlying respiratory diseases and no adverse effects of the influenza vaccine on the disease course. Further to these studies, the inactivated split-virus influenza vaccine is recommended for children with underlying respiratory disease, in many countries. However, the live-attenuated influenza vaccine (LAIV) is not recommended for children younger than 5 years with asthma or recurrent wheezing. Influenza vaccination is contraindicated in patients with severe allergies to egg, chicken, or feathers, because egg-cultivated influenza vaccines may contain ovalbumin. There has been no recent report of serious adverse events after influenza vaccination in children with egg allergy. However, many experts recommend the trivalent influenza vaccine for patients with severe egg allergy, with close observation for 30 minutes after vaccination. LAIV is still not recommended for patients with asthma or egg allergy.

• Biomedical Science Letters
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• v.19 no.3
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• pp.270-274
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• 2013

Egg allergy has been raised as the most prevalent food hypersensitivity in children. Ovalbumin (OVA), which is one of the major egg allergens, is the major protein in egg white. Isoliquiritigenin (ILG) is an active component present in licorice and has been used to treat many chronic diseases for many years. In this study, we present biochemical evidence that ILG inhibits OVA-induced nuclear factor-${\kappa}B$ (NF-${\kappa}B$) activation. ILG also inhibits OVA-induced cyclooxygenase-2 (COX-2) and inducible nitric oxide synthase (iNOS) expression. These data suggest that ILG has anti-allergy effects.

• Food Science of Animal Resources
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• v.35 no.3
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• pp.398-405
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• 2015

Egg allergy has been shown to be the most common food allergy in children with atopic dermatitis. Allergic reactions to proteins derived from egg white (EW) are more common than those derived from egg yolk. Ovomucoid, ovalbumin, ovotransferrin, and lysozyme have been identified as major allergens in EW. This study was conducted to evaluate the effect of EW on immune modulation in an induced allergy mouse model. A total of 50 five-week-old BALB/c male mice were treated with trimellitic anhydride (TMA) for three weeks to induce allergy-like symptoms. The TMA-treated mice were rested for one week and then divided into five groups and fed 0, 10, 50, and 100 mg/d EW for four weeks. All EW consumption groups showed no significant increase or decrease in the populations of white blood cells; however, a significant increase in B-lymphocyte activity was observed in the fourth week. Furthermore, EW consumption did not influence serum immunoglobulin G and immunoglobulin E levels. Taken together, these data demonstrate that the consumption of EW by TMA-treated mice did not increase allergic parameters such as serum IgE level, but enhanced the lymphocyte activities against pathogens. Therefore, this study suggests that the consumption of EW promotes Th2 immune modulation, and EW could be an excellent candidate for maintaining health.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.458-464
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• 2005

This study was conducted to evaluate the effect of gamma irradiation for the reduction of an egg allergy in a cake with the irradiated egg white. A white layer cake was manufactured including 10- or 20-kGy-irradiated egg white. Enzyme-Iinked immunosorbent assays (ELISAs) with immunoglobulin (Ig) E from egg-allergic patient and with rabbit anti-ovalbumin (OVA) IgG were used to identify and quantify native OVA in the samples. Concentrations of native OVA detected by IgE and IgG in the control were $432.88{\mu}g/g$ sanple and $375.46{\mu}g/g$ sample, respectively. However, native OVA in white layer cake prepared with 10- and 20-kGy-irradiated egg white were detected at low concentrations detected by IgE to 14.27 and $8.78{\mu}g/g$ sample, respectively. Whereas, IgG recognized OVA more often in 10- and 20-kGy samples than in control. The result appear to suggest that irradiating egg white might reduce ie allergenicity by the conformational change of OVA. Therefore, gamma irradiation could utilize reduce an egg allergy.

• Biomedical Science Letters
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• v.18 no.3
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• pp.319-323
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• 2012

In recent years, egg allergy has been raised as the most prevalent food hypersensitivity in the pediatric population. One of the major egg allergens is ovalbumin (OVA) which is the major protein in egg white, comprising 54% of its total protein content. Parthenolide isolated from Tanacetum partheniumb has been used to treat many chronic diseases for many years. In the present report, we present biochemical evidence that parthenolide inhibits the nuclear factor-${\kappa}B$ (NF-${\kappa}B$) activation induced by OVA. Parthenolide also inhibits OVA-induced cyclooxygenase-2 (COX-2) and inducible nitric oxide synthase (iNOS) expression. These data suggest new approaches for the efficient alleviation of the allergic symptoms.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1172-1175
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• 2003

Mutagenicity of white layer cake including 20 kGy-gamma irradiated egg white manufactured as a research on the practical approaches of gamma irradiation for the reduction of egg allergy was evaluated by Salmonella typhimurium reversion assay (Ames test). The water-soluble and organic solvents mixture of methanol: chloroform (2 : 1)-soluble fractions of the white layer cake including 20 kGy-gamma irradiated egg white were examined in S. typhimurium TA98 and TA100. Both with and without metabolic activation, the number of revertant colonies were not increased in each extract compared with negative controls. No significant difference in the formation of the colonies was observed at the non-irradiated and 20 kGy-irradiated samples. The results indicate that there is no evidence of mutagenicity in white layer cake including 20 kGy-gamma irradiated egg white.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.500-504
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• 2001

Gamma irradiation was applied to reduce egg allergy. Ovalbumin (OVA), an egg white protein, was used as model allergen and was gamma-irradiated at 3, 5, or 10 kGy in an aqueous state (2.0 mg/mL). The changes in allergenic and antigenic properties of OVA resulted from gamma irradiation were monitored by ELISA with serum from egg-hypersensitive patients (H-IgE), and mouse monoclonal IgG (M-IgG) or rabbit polyclonal IgG (R-IgG). The binding ability of H-IgE to irradiated OVA was dose-dependently reduced. However, IgGs from animal did better recognize 3 or 5 kGy-irradiated OVA. In the evaluation of immune reactivity using blind test, the reactivity of H-IgE rapidly decreased depending upon the irradiation dose. However, the reactivities of M-IgG and R-IgG was higher at 5 and 3 kGy-irradiated OVA than non-irradiated control. The results provide a new possibility to use irradiation process for reducing the allergenicity of egg white.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.311-314
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• 2003

As a research on the practical approaches of gamma irradiation for the reduction of egg allergy, cakes including gamma-irradiated egg white were manufactured, and rheological characteristics and sensory qualities of the cakes were evaluated. Egg white was separated from whole egg and then gamma-irradiated with the absorbed dose of 10 or 20 kGy White layer cake, pound cake and sponge cake were made with irradiated egg white and used to the subsequent experiments. Firmness of all samples containing irradiated egg white was higher than that of control. Retrogradation of pound and sponge cakes containing irradiated egg white was delayed, and the result showed that the usage of irradiated egg white was better at the point of rheological storage ability. Effects of irradiated egg white on the sensory quality were different depending onto the properties of each product. Radiation off-odor was observed in the a11 samples containing irradiated egg white. To maintain the sensory Qualify, adequate methods such as masking effects should be developed during manufacture.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.7 no.1
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• pp.83-86
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• 2004

Food allergy is not uncommon among small children. Cow milk and eggs are most frequently incriminated as the major cause of food allergy. A 4-month-old female infant who did not have a previous history of contact with the egg developed anaphylactic shock when an emulsion of raw egg white was rubbed on the buttock by her mother to relieve erosive diaper dermatitis. She had been fed on breast milk. She had no past medical history of any other allergy and no family history of atopy, asthma or allergic rhinitis. Her IgE PRIST was 29.46 IU/ml and multiple antigen simultaneous testing chemiluminescent assay for food specific IgE antibody showed a level 4 positive value only to egg white.

• Journal of Physiology & Pathology in Korean Medicine
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• v.16 no.5
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• pp.831-839
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• 2002

Allergy has a born predominant cause of atopy in body and react oversenstively several meterial. The cause of allergy are tick, house dust, egg, milk, bean, cosmetics, virus, bacteria, flesh and meat in Western medicine. While, Oriental medicine did not have an application on the allergy, but recognized that allergy is connected with fetal toxicosis, heat-syndrome in new born, syndrome characterized by dyspnea, sneezing, stuffy nose, nasal discharge and phlegm. Therefor, We knowed method of medical treatment following cause of disease and pathogenesis against allergy. Allergic disease(atopic dermatitis, bronchial asthma, rhinitis) were related with lung, spleen, kidney. To prevent allergic disease in born, Oriental medicine taked a serious view of fetal education. In Western medicine, The cause of allergy applied to exopathogen of Oriental medicine. In Oriental medicine, Treatment of allergy used generally strengthening the body resistance to eliminate pathogenic factors.