Effect of thermal processing on T cell reactivity of shellfish allergens - Discordance with IgE reactivity

Crustacean allergy is a major cause of food-induced anaphylaxis. We showed previously that heating increases IgE reactivity of crustacean allergens. Here we investigate the effects of thermal processing of crustacean extracts on cellular immune reactivity. Raw and cooked black tiger prawn, banana pr...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:PLoS One
Egile Nagusiak: Abramovitch, Jodie B., Lopata, Andreas L., O’Hehir, Robyn E., Rolland, Jennifer M.
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Public Library of Science 2017
Gaiak:
Research Article
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC5342306/
https://ncbi.nlm.nih.gov/pubmed/28273149
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0173549
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