ArticleFoods (Basel, Switzerland)2026
Feed Components and Egg Allergenicity: Impact of Lupin and Soybean Meal Inclusion on Hen Egg Immunoreactivity (ELISA-Based Study).
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundEgg proteins are among the most common triggers of allergic reactions. This study aimed to evaluate whether changes in the protein source in hen diets may influence the immunoreactivity of eggs and recognize the ELISA limits in egg allergen detection.
methodsThis study used eggs from laying hens fed various feeds (including soy and lupin). Determinations of selected allergens were performed using the immunoenzymatic ELISA method.
resultsStudies have shown that including legumes in hens' diets reduces egg immunoreactivity. The highest detected reactivity using a commercial test for the immunoreactivity of egg albumen was twice as high in whites from hens fed the control diet, and this result was most likely due to the Gal d 1 and Gal d 3 detection. Still, the use of this diet reduced the lysozyme (Gal d 4) content in the egg white by approximately 10%. The applied method did not allow for Gal d 5 determination in the tested eggs. The results of the immunoreactivity of the studied eggs with anti-soy and anti-lupine antibodies were outside the limits of detection.
conclusionsThe obtained results confirm that the studied allergen content in eggs can be modified by nutritional factors.
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