Despite intensive research it is still not known what makes an allergen allergenic. For example, chicken serum albumin and the egg yolk protein α-livetin are characterised respectively as inhalation and food allergens, which indicates that sensitization towards them occurs via different routes. However, the two proteins are identical or almost identical. A meticulous comparison of their primary structures and post translational modifications should reveal a chemical background, if any, for their distinctly different sensitization routes. Through our participation in Europrevall we may find patients´ sera with antibodies which can discriminate between the purified allergens.

For detailed project information, please contact Professor Birte Svensson ()  or Associate Professor Vibeke Barkholt ).