PMC

Panel A. Frequency of eating unbaked egg. The percentage of subjects who were eating unbaked egg several days per week or more: Egg OIT–SU=61%, Egg OIT-D=25%, Egg OIT-Not-D=0%, Placebo=17%*. The percentage of subjects who were not eating unbaked egg: Egg OIT–SU=0%, Egg OIT-D=75%, Egg OIT-Not-D=86%, Placebo=67%.
Panel B. Amount of unbaked egg eaten at one time. The percentage of subjects who were eating a full serving or more of unbaked egg: Egg OIT–SU=83%, Egg OIT-D=13%, Egg OIT-Not-D=0%, Placebo=8%.
Panel C. Frequency of eating baked egg. The percentage of subjects who were eating baked egg several days per week or more: Egg OIT–SU=89%, Egg OIT-D=88%, Egg OIT-Not-D=29%, Placebo=33%**.
The percentage of subjects who were not eating baked egg: Egg OIT–SU=0%, Egg OIT-D=13%, Egg OIT-Not-D=57%, Placebo=42%*.
Panel D. Amount of baked egg eaten at one time. The percentage of subjects who were eating 1 or more of baked egg goods: Egg OIT–SU=94%, Egg OIT-D=88%, Egg OIT-Not-D=29%, Placebo=50%**.
*One Placebo subject enrolled in an egg OIT study after completing LFQ-1 and consumes egg white powder daily but does not consume baked egg.
**One Placebo subject crossed over to egg OIT treatment per their site’s IRB requirement after 2 years on study and consumes half a serving of concentrated egg less than monthly and 1 baked egg product daily.

Zeta potential of egg yolk fractions (egg yolk, plasma and granule) under different treatments (heat treatment, hydrolyzed by lipase and hydrolyzed by phospholipase). NEY, NEP and NEG (natural egg yolk, natural egg plasma and natural egg granule, respectively); HEY, HEP and HEG (heated egg yolk, heated egg plasma and heated egg granule, respectively); LEY, LEP and LEG (egg yolk hydrolyzed by lipase, egg plasma hydrolyzed by lipase and egg granule hydrolyzed by lipase, respectively); PEY, PEP and PEG (egg yolk hydrolyzed by phospholipase, egg plasma hydrolyzed by phospholipase and egg granule hydrolyzed by phospholipase, respectively).

Particle size distribution of sample dispersions under different treatments. (a) NEY, HEY, LEY and PEY (natural egg yolk, heated egg yolk, egg yolk hydrolyzed by lipids and egg yolk hydrolyzed by phospholipase, respectively). (b) NEP, HEP, LEP and PEP (natural egg yolk plasma, heated egg yolk plasma, egg yolk plasma hydrolyzed by lipids and egg yolk plasma hydrolyzed by phospholipase, respectively). (c) NEG, HEG, LEG and PEG (natural egg yolk granule, heated egg yolk granule, egg yolk granule hydrolyzed by lipids and egg yolk granule hydrolyzed by phospholipase, respectively).

Confocal images of sample dispersions under different treatments. (a) NEY, NEP and NEG (natural egg yolk, natural egg plasma and natural egg granule, respectively). (b) HEY, HEP and HEG (heated egg yolk, heated egg plasma and heated egg granule, respectively). (c) LEY, LEP and LEG (egg yolk hydrolyzed by lipase, egg plasma hydrolyzed by lipase and egg granule hydrolyzed by lipase, respectively). (d) PEY, PEP and PEG (egg yolk hydrolyzed by phospholipase, egg plasma hydrolyzed by phospholipase and egg granule hydrolyzed by phospholipase, respectively). Scale bars in images mean 20 μm.