نتایج جستجو برای: allergenicity
تعداد نتایج: 1018 فیلتر نتایج به سال:
The objective of this study is to investigate the impact of Ultra-High Pressure (UHP) combined with moderate heat treatment on the allergenic properties of Bovine Serum Albumin (BSA). The effects of high pressure treatment at 100-500 MPa on allergenicity and structural properties of BSA were investigated. This study was performed using Competitive Indirect-Enzyme Linked Immunosorbent Analysis (...
Pollen allergies have been rapidly increasing over the last decades. Many allergenic proteins and non-allergenic adjuvant compounds of pollen are involved in the plant defense against environmental or microbial stress. The first aim of this study was to analyze and compare the colonizing microbes on allergenic pollen. The second aim was to investigate detectable correlations between pollen micr...
SCOPE Roasting rather than boiling and Maillard modifications may modulate peanut allergenicity. We investigated how these factors affect the allergenic properties of a major peanut allergen, Ara h 1. METHODS AND RESULTS Ara h 1 was purified from either raw (N-Ara h 1) or roasted (R-Ara h 1) peanuts. Boiling (100°C 15 min; H-Ara h 1) resulted in a partial loss of Ara h 1 secondary structure a...
Cow's milk allergy is one of the most common food allergies in childhood. Beta-lactoglobulin (β- lg) is a dominant allergen in cow's milk. Hydrolysis is known as an effective method to reduce the allergenicity of proteins. Thus, the objective of this study was to compare the allergenicity of β-lg and its hydrolysates using an animal model. Twenty four BALB/c mice were divided into three groups ...
BACKGROUND Shellfish (SF) allergy is a leading cause of systemic anaphylaxis in humans. An adjuvant-free mouse model to evaluate allergenicity and oral anaphylaxis to SF is currently unavailable. Here, we tested the hypothesis that transdermal exposure (TDE) to SF protein extract (SFPE) not only elicits a systemic allergic immune response but also will clinically sensitize mice for oral anaphyl...
BACKGROUND Food biotechnology represents advancement in the traditional interspecies and intergeneric breeding methods for improving food supplies worldwide. With respect to safety, foods developed through biotechnology techniques represent one of the most extensively reviewed agricultural advancements in history. OBJECTIVE To review the relevant issues with respect to foods from genetically ...
The allergenicity of hazelnuts treated with different proteolytic enzymes was examined and compared by SDS-PAGE / immunoblotting and EASTinhibition experiments using sera of 16 hazelnut allergic individuals. 30 min treatment with the enzymes protease, elastase and trypsin eliminated the allergenicity of the hazelnut proteins, which can be shown by means of immunoblotting experiments. EASTinhibi...
To solve the future food insecurity problem, alternative and sustainable protein sources (e.g. insects, rapeseed, fava bean and algae) are now being explored for the production of food and feed. To approve these novel protein sources for future food a comprehensive risk assessment is needed according to the European food legislation. Allergenicity risk assessment might pose some major difficult...
Food allergy can be considered a failure in the induction of oral tolerance. Recently, great interest has been focused on understanding the mechanisms and the contributing factors of oral tolerance development, hoping for new definitive interventions in the prevention and treatment of food allergy. Given that food processing may modify the properties and the nature of dietary proteins, several ...
cow’s milk allergy is one of the most common food allergies in childhood. beta- lactoglobulin (β- lg) is a dominant allergen in cow’s milk. hydrolysis is known as an effective method to reduce the allergenicity of proteins. thus, the objective of this study was to compare the allergenicity of β-lg and its hydrolysates using an animal model. twenty four balb/c mice were divided into three ...
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