ovomucoid

o·vo·mu·coid

(ō'vō-mū'koyd),
A mucoprotein obtained from the white of egg.

ovomucoid

[ō′vəmyo̅o̅′koid]
Etymology: L, ovum + mucus, slime; Gk, eidos, form
pertaining to a glycoprotein, similar to mucin, derived from the white of eggs.

ovomucoid

(ō″vō-mū′koyd) [″ + mucus, mucus, + Gr. eidos, form, shape]
A glycoprotein derived from egg whites. It is a major allergen for people who are allergic to egg whites. Abbreviated Gal d by the World Health Organization.
Mentioned in ?
References in periodicals archive ?
A protein called ovomucoid is the common ingredient in most anti-allergy medications.
The hen ovomucoid exhibits a large heterogeneity in its N-glycans.
Whole egg IgG4 and IgG4/IgE ratios to egg, ovalbumin, and ovomucoid were also higher in the egg group, indicating developing tolerance (P less than .
Egg albumen is mostly composed of simple proteins and protein complexes such as ovalbumin, ovoglobulin, ovoconalbumin and glycoproteins including ovomucin and ovomucoid (Romanoff and Romanoff, 1963) and the presence of anti-bacterial lysozyme as likely to be a factor limiting the growth of bacteria L.
ovomucoid in egg allergy and casein in cow's milk protein allergy), severity of reactions (e.
Children sensitized to ovomucoid, (Gal d 1) on the other hand, may need to avoid all forms of egg, and are unlikely to develop tolerance.
LASKOWSKY (1985): <<Turkey ovomucoid third domain inhibits eight different serine proteinases of varied specificity on the same Leu18-Glu19 reactive site>>, Biochemistry, vol.
The allergic reaction is most typically caused by a child's immune system overreacting to one of the proteins in egg white, most commonly a protein called ovomucoid.
Egg white also contains many different proteins--ovalbumin (about half the protein content), ovotransferrin, ovomucoid, lysozyme and more minor proteins.
A study in 2000 explored the structural changes, such as cross linking, induced in ovalbumin, ovomucoid, and ovotransferrin by the effect of oxygen radicals generated by gamma radiation.
M) Residues crosslinks Ovomucoid third domain 1CHO 53 (d) 3 580 (turkey) 1gG binding domain of lPGB 56 0 1800 protein G BPTl (A30, A51) 7PTI 58 2 1200 BPTl (V30, A51) 1AAL 58 2 1500 SH3 domain of lSHG 57 (d) 0 1880 [alpha]-spectrin Chymotrypsin inhibitor 2CI2 65 (d) 0 1890 2 Calbindin D9K 1IG5 75 0 NA Ubiquitin lUBl 76 0 NA HPr (B.
Assessment of risk of clinical reaction in egg allergy using ImmunoCap Allergen tests Low risk Low risk High risk F1 Negative F1 Positive F1 Positive f233 Negative f233 Negative f233 Positive Tolerates cooked egg Egg allergy tends to persist f1 = egg white; f233 = Ovomucoid.