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...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Golias, Jaroslav, Schwarzer, Martin, Wallner, Michael, Kverka, Miloslav, Kozakova, Hana, Srutkova, Dagmar, Klimesova, Klara, Sotkovsky, Petr, Palova-Jelinkova, Lenka, Ferreira, Fatima, Tuckova, Ludmila
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Public Library of Science 2012
Gaiak:
Research Article
Sarrera elektronikoa: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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