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Immunological Studies of Egg White Proteins

V. The Cross-Reactions of Egg White Proteins of Various Species¹

From the Department of Physiological Chemistry, University of Wisconsin, Madison, Wisconsin

Abstract

Evidence has been presented that many components of the egg whites of turkey, guinea hen, pheasant, duck and goose cross-react with antisera to chicken ovalbumin, conalbumin, ovomucoid, lysozyme and certain uncharacterized minor components.

Since Landsteiner and others (5) have clearly shown that the phenomenon of cross-reaction is due to the structural similarity of the combinants involved, a phylogenetic relationship between the various species possessing similar proteins is implied. Most studies based on this idea have been carried out using qualitative methods (19). The data presented here point out the type of results which can be expected from quantitative methods.

Footnotes

¹ Supported in part by the Research Committee of the Graduate School from funds supplied by the Wisconsin Alumni Research Foundation.

² U. S. Public Health Fellow. Present address: Prairie Regional Laboratory, Saskatoon, Saskatchewan, Canada.

³ William Hallock Park Fellow, 1948–1949 (New York University). Present address: Pasteur Institute, Paris.