Effects of glycation of the model food allergen ovalbumin on antigen uptake and presentation by human dendritic cells

Advanced glycation endproducts (AGEs) of food proteins resulting from the Maillard reaction after cooking or heating may have particular importance in food allergy. The underlying immunological mechanisms are only poorly understood. The aim of the study was to examine the effects of AGE derived from...

Ful tanımlama

Kaydedildi:
Detaylı Bibliyografya
Asıl Yazarlar: Hilmenyuk, Tamara, Bellinghausen, Iris, Heydenreich, Bärbel, Ilchmann, Anne, Toda, Masako, Grabbe, Stephan, Saloga, Joachim
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Blackwell Science Inc 2010
Konular:
Original Articles
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC2826688/
https://ncbi.nlm.nih.gov/pubmed/19922418
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/j.1365-2567.2009.03199.x
Etiketler: Etiketle
Etiket eklenmemiş, İlk siz ekleyin!

Benzer Materyaller