STUDY OF ANTIOVOMACROGLOBULIN ANTIBODY

Abstract

It has been pointed out that when refining a virus prepared in allantoic fluid of hens' eggs via ultracentrifugation, the virus would be contained by a component, identified as ovomacroglobulin, In this study, ovomacroglobulin antibodies IgG, IgE, and IgG4 were measured to determine the relationship between ovomacroglobulin and allergies, IgE antibody level was significantly elevated in allergic patients compared to normal children, This value did not correlate with radioaller gosorbent test (BAST) or skin test values to hens' egg white, IgG antibody specimens taken from normal subjectes from birth to the age of 6 months were all negative; comparable specimens from allergy-predisposed infants in the same age range showed high levels of the antibody, indicating a maked difference between the two groups. Similarly, a difference was noted in IgG4 level, but not as substantial as the one in IgG level.
When its relationship to commercially available influenza vaccines was studied, the anti-ovomacroglobulin antibody was found to increase significanted rabbits, In addition, the vaccine was found to react to the antiovomacroglobulin antibody.
These findings suggest that ovomacroglobulin is an improtant dietary element and relates to the influenza vaccine.