Klug C, Hemmer W, Román-Carrasco P, et al. - Researchers investigated as well as characterized poultry meat allergens in this study. They examined the profiles of patients’ IgE reactivity to chicken muscle using immunoblots, and proteins recognized by most of the patients were subjected to peptide mass fingerprinting. They discovered a 23-kDa IgE-reactive protein as myosin light chain 1, designated Gallus domesticus 7 (Gal d 7). Recombinant Gal d 7 was generated in Escherichia coli. Experts analyzed protein’s IgE reactivity as well as cross-reactivity with allergens of other poultry species. As per the findings, recombinant Gal d 7 is a properly folded, mainly α-helical protein and shows IgE-binding activity comparable to that of its natural counterpart. In this study, Gal d 7 was identified as a new major chicken meat allergen. Also, genuine poultry meat sensitization could be diagnosed with the help of recombinant Gal d 7.