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
格式: Artigo
語言:Inglês
出版: Public Library of Science 2012
主題:
Research Article
在線閱讀: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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