Description
Quantitative determination of specific immunoglobulin E (antibodies) in blood to one of the chicken egg white protein allergens – ovomucoid (recombinant allergen component nGal d 1). Ovomucoid is thermostable and does not lose the ability to cause allergic reactions (rash, edema, stomach discomfort, asthma, and eczema) upon heating. It is the only egg white glycoprotein with allergenic properties that is resistant to heat treatment. The remaining proteins (ovalbumin, conalbumin, and lysozyme) lose their allergenic properties after boiling. Due to these properties, ovomucoid plays a leading role in the development of allergy to eggs, including those subjected to heat treatment.
Period of execution
Within 5 days. The specified time does not include the day of biomaterial collection
Biomaterial type