Egg is the second most frequent source of allergic reactions in children. Egg yolk (EY) amounts to one‐third in weight of a fresh whole egg, but its contribution to egg allergy has not been investigated in depth. This study assesses whether EY influences the capacity of egg white (EW) to sensitize and trigger allergic responses.

中文翻译：

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蛋黄可提供Th2佐剂刺激并促进BALB / c小鼠的蛋清变应原增敏

鸡蛋是儿童过敏反应的第二常见来源。蛋黄（EY）占新鲜全蛋重量的三分之一，但尚未深入研究其对鸡蛋过敏的影响。这项研究评估了EY是否影响蛋清（EW）致敏并引发过敏反应的能力。