BACKGROUND: Present limitations to monopolar RF include the small lesion size, difficulties in targeting, and questions about the reliability.In contrast with monopolar RF, bipolar RF create larger, more predictable, and more extensive ablative lesion. This study documents the optimal spacing of two needles, temperature, and time required to produce bipolar RF lesions. METHODS: Two 20-gauge 5 mm active tip needles and 10 mm active tip needles were secured in a parallel position 6, 8, and 10 mm apart and submerged in egg white that would allow visualization of the size and shape of the lesion.RF lesions were produced at 70, 80, and 90degrees C.At each temperature, photographs were taken at 30, 60, 90, and 120 seconds. RESULTS: When the 5 mm active tips with 6 mm distance were above 60 s and with 8, 10 mm distance above 120 s, continuous strip lesions were produced.10 mm active tips with 120 s were produced too.The others had discrete unipolar lesions around each cannula.The lesion size increased with a higher temperature and time.But time was the more important factor in determining lesion size. CONCLUSIONS: A continuous strip lesion was produced even though the electrode spaced 10 mm apart.And spacing the electrode 6 mm apart with 5 mm active tip and 8 mm apart with 10 mm active tip at 90degrees C for 90 s maximize the surface area of the lesions.
Egg White ; Electrocoagulation ; Electrodes ; Needles

No abstract available.
Child ; Egg Hypersensitivity ; Humans ; Ovum

PURPOSE: Egg (egg white) allergies are among the most common food allergies in infants and young children. Serum egg white-specific IgE (sIgE) levels have been shown to be correlated with clinical symptoms, and the predictive decision point of sIgE levels has been proposed and used widely in the clinical setting. However, some patients whose sIgE levels to egg white are higher than the predictive decision point value show no clinical symptoms, and vice versa. This study was conducted to evaluate the clinical usefulness of sIgE antibodies to egg white and its components in the diagnosis of egg allergies. METHODS: Forty-one patients younger than 2 years of age with no experience of egg intake due to concerns regarding allergies or a non-specific clinical response to eggs were enrolled. Total IgE levels and the levels of IgE antibodies specific for egg white and its components (ovomucoid, ovalbumin, and conalbumin) were measured by ImmunoCAP testing. The clinical response of the subjects was confirmed by an open oral food challenge (OFC). RESULTS: Fifteen (71.4%) out of 21 patients in the egg white-sIgE > or =2 kU/L group showed a positive response, while 10 (50.0%) out of 20 patients in the egg white-sIgE <2 kU/L group showed a negative response to the OFC. There were no statistically significant differences in the levels of sIgE antibodies against egg white and its components between the positive and negative open OFC groups. In addition, there were no statistically significant differences in the levels of sIgE antibodies against egg white and its components based on an intra-group analysis. CONCLUSIONS: Our results show that the sensitivity and specificity of the predictive decision point values for egg white-sIgE antibodies by ImmunoCAP were relatively low in Korean children. In addition, no egg white component predicted the clinical reactivity of the subjects. We suggest that the predictive decision point value for a positive egg oral challenge test by ImmunoCAP should be re-evaluated. Moreover, we suggest that careful personal history recording and challenge tests are necessary for the correct diagnosis of an egg allergy.
Antibodies ; Child ; Egg Hypersensitivity ; Egg Proteins ; Egg White ; Eggs ; Food Hypersensitivity ; Humans ; Hypersensitivity ; Immunoglobulin E ; Infant ; Ovalbumin ; Ovum

Hen's egg is the most common allergen in IgE-mediated food allergy among children in Japan. Although the majority of patients with egg allergy can eat heated egg yolk safely because of its low allergenicity, severely allergic patients show an immediate-type reaction to heated egg yolk. We hypothesized that patients with hyperresponsiveness to boiled egg yolk may have difficulty in acquiring tolerance to egg. The purpose of this study was to examine the prognosis of patients with hyperresponsiveness to boiled egg yolk. Data from 121 patients with egg allergy who underwent oral food challenge (OFC) with boiled egg yolk between January 2012 and December 2013 were analyzed retrospectively. The proportion of patients who could consume heated whole egg 3 years after OFC was 15.4% in the OFC-positive group and 75.8% in the OFC-negative group. Hyperresponsiveness to boiled egg yolk in early life might lead to prolonged egg allergy in children. This finding might aid in the selection of an appropriate population requiring practical immunotherapy.
Child ; Egg Hypersensitivity ; Egg White ; Egg Yolk ; Food Hypersensitivity ; Hot Temperature ; Humans ; Immunotherapy ; Japan ; Ovum ; Pediatrics ; Prognosis ; Retrospective Studies

The egg laying capacity of Fibricola seoulensis was observed in mice and rats. In mice, the mean number of eggs produced by an adult worm a day was 116 at the first week after infection, 123 at the 2nd week and 42 at the 3rd week. Thereafter, the capacity of about 20 eggs/worm/day was maintained up to one year period. In rats, it generally produced more eggs; 49 at 1 week, 250 at 2 weeks, 216 at 4 weeks, 327 at 6 months and 11 at one year after infection. It survived longer than a year in mice and rats.
parasitology-helminth-trematoda ; Fibricola seoulensis ; egg

No abstract available.
Antibodies ; Egg Hypersensitivity ; Immunoglobulin E ; Ovum

No abstract available.
Asthma* ; Atrial Natriuretic Factor* ; Egg Hypersensitivity* ; Ovum*

No abstract available.
Antibodies* ; Egg Yolk* ; Humans* ; Ovum* ; Rotavirus*

No abstract available.
Egg Hypersensitivity* ; Humans ; Influenza, Human* ; Ovum* ; Vaccination*

PURPOSE: Reliable predictors of tolerance to cooked egg in an egg allergic population are not established. We investigated the usefulness of the skin prick test to cooked egg in children with egg allergy. METHODS: We studied 36 children with egg allergy. Skin prick tests (SPTs) for the uncooked or cooked form of egg white and egg yolk, whole egg, ovomucoid (OVM), and ovalbumin (OVA) were performed at diagnosis. The reagents of cooked egg for SPT were prepared by baking for 25 minutes in 200 degree oven. We also examined specific IgE levels to whole egg, egg white, egg yolk, OVM, and OVA. RESULTS: Patients with history of allergic reaction to extensively heated egg showed significantly increased wheal size for cooked egg white (median [interquartile range]), 10.5 [7.0-14.6] vs. 4.2 [0.0-5.6], P<0.001) and OVM (9.6 [7.3-13.8] vs. 5.6 [0.0-7.8], P=0.001) than those without the history. The strongest positive correlation was found between wheal size for cooked egg white and OVM (r=0.788, P<0.001). SPT wheal size for cooked egg white were positively correlated with serum OVM-specific IgE levels (r=0.691, P<0.001). Cutoff value was 7.0 mm in SPT wheal size for cooked egg white, the sensitivity was 73.1% and specificity was 99.0%. SPT for cooked egg white showed significantly higher area under curve than serum egg white specific IgE. CONCLUSION: Our results suggest that SPT to cooked egg white may be useful predictor of allergic reaction to cooked egg. Further investigations will be needed.
Area Under Curve ; Child* ; Diagnosis ; Egg Hypersensitivity* ; Egg Proteins ; Egg White ; Egg Yolk ; Hot Temperature ; Humans ; Hypersensitivity ; Immunoglobulin E ; Indicators and Reagents ; Ovalbumin ; Ovomucin ; Ovum* ; Skin Tests ; Skin*