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...

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Autors principals: 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
Idioma:Inglês
Publicat: Public Library of Science 2010
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Research Article
Accés en línia: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
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