Heat-Induced Structural Changes Affect OVA-Antigen Processing and Reduce Allergic Response in Mouse Model of Food Allergy

BACKGROUND AND AIMS: The egg protein ovalbumin (OVA) belongs to six most frequent food allergens. We investigated how thermal processing influences its ability to induce allergic symptoms and immune responses in mouse model of food allergy. METHODOLOGY/PRINCIPAL FINDINGS: Effect of increased tempera...

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Main Authors: Golias, Jaroslav, Schwarzer, Martin, Wallner, Michael, Kverka, Miloslav, Kozakova, Hana, Srutkova, Dagmar, Klimesova, Klara, Sotkovsky, Petr, Palova-Jelinkova, Lenka, Ferreira, Fatima, Tuckova, Ludmila
Formato: Artigo
Idioma:Inglês
Publicado: Public Library of Science 2012
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Research Article
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC3357411/
https://ncbi.nlm.nih.gov/pubmed/22629361
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0037156
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