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Ovomucoid (f233) IgE
Test Code3046
Preferred Specimen
0.3 mL serum
Minimum Volume
0.15 mL
Transport Temperature
Room temperature
Specimen Stability
Room temperature: 14 days
Refrigerated: 14 days
Frozen: 30 days
Refrigerated: 14 days
Frozen: 30 days
Methodology
Immunoassay (IA)
Setup Schedule
Set up: Mon-Sat; Report available: 1-3 days
Clinical Significance
Ovomucoid is one of the major allergenic proteins in hen's egg with the highest concentration found in egg white. It has been suggested that Ovomucoid is the immunodominant protein fraction in egg white, even though it comprises only 10% of total egg white protein while Ovalbumin comprises >50%, and that the use of commercially purified Ovalbumin has led to an overestimation of the dominance of Ovalbumin as a major egg allergen.
Studies have shown that individual hen's egg components, e.g., Ovomucoid, can contribute to adverse clinical effects. Sensitization and resulting symptoms to Ovomucoid may occur through ingestion, inhalation or skin contact. Ovomucoid has been demonstrated in breast milk and it has been suggested that the presence of Ovomucoid in house dust may lead to sensitization.
Studies have shown that individual hen's egg components, e.g., Ovomucoid, can contribute to adverse clinical effects. Sensitization and resulting symptoms to Ovomucoid may occur through ingestion, inhalation or skin contact. Ovomucoid has been demonstrated in breast milk and it has been suggested that the presence of Ovomucoid in house dust may lead to sensitization.
