نتایج جستجو برای: allergenicity
تعداد نتایج: 1018 فیلتر نتایج به سال:
PURPOSE The present study was performed to determine the factor, either duration or the temperature of heat treatment, exerting maximal and significant influence on the composition and allergenicity of egg white (EW) proteins. METHODS Raw EW and 4 kinds of heated EW (fried EW, boiled EW for 10 minutes, boiled EW for 30 minutes, and baked EW for 20 minutes at 170℃) were prepared, and subsequen...
There is clinical evidence to recommend the use of partially hydrolyzed infant formulas (HA-IF) for at risk children as an option for prevention of allergic diseases, particularly atopic dermatitis/eczema (Szajewska et al. 2010). As cow’s milk allergic infants are at risk of developing allergy to newly introduced foods at weaning, we aimed to extend the concept of HA-IF to egg, another potentia...
Dog allergy is common worldwide. However, the allergenicity of dog allergy is still unclear in China as well as in special group, such as children. In this study, we chose Can f 6, a major dog allergen which belongs to the lipocalin to study its allergenicity in Chinese dog allergic children. Can f 6 gene was subcloned into pET-28a vector and transformed into E. coli BL21 (DE3) cells for expres...
Food processing unit operations can have effects on food allergens and their capacity to provoke reactions. The vast majority of food allergens are proteins, although most individual proteins in foods do not possess allergenic activity. Thus, the physical removal of proteins e.g. oil refining can eliminate the allergenic activity as is well documented for highly refined peanut oil. Furthermore,...
BACKGROUND Peanut allergy is one of the most common and severe food allergies, and processing is known to influence the allergenicity of peanut proteins. We aimed to establish the effect of heating and glycation on the IgE-binding properties and biological activity of 2S albumins (Ara h 2/6) from peanut. METHODOLOGY/PRINCIPAL FINDINGS Native Ara h 2/6 was purified from raw peanuts and heated ...
MOTIVATION Allergenicity, like antigenicity and immunogenicity, is a property encoded linearly and non-linearly, and therefore the alignment-based approaches are not able to identify this property unambiguously. A novel alignment-free descriptor-based fingerprint approach is presented here and applied to identify allergens and non-allergens. The approach was implemented into a four step algorit...
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