Nitration of the Egg-Allergen Ovalbumin Enhances Protein Allergenicity but Reduces the Risk for Oral Sensitization in a Murine Model of Food Allergy

BACKGROUND: Nitration of proteins on tyrosine residues, which can occur due to polluted air under “summer smog” conditions, has been shown to increase the allergic potential of allergens. Since nitration of tyrosine residues is also observed during inflammatory responses, this modification could dir...

Popoln opis

Shranjeno v:
Bibliografske podrobnosti
Main Authors: Untersmayr, Eva, Diesner, Susanne C., Oostingh, Gertie Janneke, Selzle, Kathrin, Pfaller, Tobias, Schultz, Cornelia, Zhang, Yingyi, Krishnamurthy, Durga, Starkl, Philipp, Knittelfelder, Regina, Förster-Waldl, Elisabeth, Pollak, Arnold, Scheiner, Otto, Pöschl, Ulrich, Jensen-Jarolim, Erika, Duschl, Albert
Format: Artigo
Jezik:Inglês
Izdano: Public Library of Science 2010
Teme:
Research Article
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC2996297/
https://ncbi.nlm.nih.gov/pubmed/21151984
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0014210
Oznake: Označite
Brez oznak, prvi označite!

Podobne knjige/članki