Llwytho...

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...

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Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:PLoS One
Prif Awduron: Abramovitch, Jodie B., Lopata, Andreas L., O’Hehir, Robyn E., Rolland, Jennifer M.
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Public Library of Science 2017
Pynciau:
Mynediad Ar-lein: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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