Table 2.
Studies reporting data on allergenic residues in wines fined with egg white.
| Type of Wines | Number of Wines | Fining Agent | Dose (g/hL) | Analytical Method | Results of the Study | Reference |
|---|---|---|---|---|---|---|
| EW | 4 | Egg white | 4, 20 | ELISA | Detection of egg white proteins (0.2 mg/L) wines fined with 20 g/hL; no detectable amounts of egg white proteins in wines fined with 4 g/hL | [ 19] |
| CW | 24 | Egg white Whole egg | NS | DBPCFC Blood basophil activation | Lack of anaphylaxis and basophil activation | [ 27] |
| CW | 40 | Egg white | 5–15 | ELISA | No detectable amount of egg white proteins | [ 18] |
| EW CW |
3 400 |
Egg white proteins (with/without lysozyme) NS |
3, 10 3 |
ELISA Challenge in mice sensitized to albumin |
Detection of egg albumin in some wines Lack of anaphylaxis with positive wines in sensitized mice |
[ 16] |
| CW | 5 | Egg white proteins | 20 | DBPCFC SPT |
Lack of anaphylaxis No skin reaction |
[ 28] |
| CW | 25 | NS | NS | LC-MS/MS | Detection of ovalbumin (8 wines) and ovotransferrin (2 wines) | [ 25] |
| EW (different treatments) | 2 | AlbuVin™ | 16 | ELISA DBPCFC |
No detectable amounts of egg white in wines produced with good enological practices Lack of anaphylaxis |
[ 15] |
| EW CW |
14 78 |
Egg white proteins Commercial egg white products |
3–10 1–66 | ELISA Immunoblotting |
No detectable amounts of egg white proteins | [ 9] |
| CW | 20 | NS | NS | LC-MS/MS | No detectable amounts of egg white proteins | [ 26] |
| CW | 8 | NS | NS | ELISA | 7 wines below LoD, one at 1.7 mg/L of whole egg powder concentration | [ 20] |
EW = experimental wine; CW = Commercial wine; ELISA: enzyme-linked immunosorbent assay; DBPCFC: double-blind, placebo controlled food challenge. LC-MS/MS: liquid chromatography coupled with tandem mass spectrometry; NS: not specified; SPT: skin prick test.