Purification and Allergenicity of Lysozyme from Duck Egg White

Abstract:

Duck egg contains rich protein and nutritional components. Duck egg white contains lysozyme. Lysozyme is the main allergenic protein in duck egg. People may have risk allergic to duck egg. The lysozyme from duck egg white was isolated and purified by and ultrafiltration and ion exchange. The lysozyme with higher purity was achieved by the comparison of polyacrylamide gel electrophoresis. For the antigenicity evaluation of lysozyme from duck egg white, western blotting was used to analyzed the binding ability of the specific anti-lysozyme rabbit serum and mixed serum pool of three egg allergic patients with duck egg white lysozyme IgE. The results showed that the IgE binding ability was quite significant, and there was cross-reaction between hen egg lysozyme and duck egg lysozyme. At the meanwhile, the results confirmed that eating duck eggs could cause allergenicity, and it also provided useful information for allergic patients whether they could eat duck eggs or not.