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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Detalles Bibliográficos
Autores principales: Golias, Jaroslav, Schwarzer, Martin, Wallner, Michael, Kverka, Miloslav, Kozakova, Hana, Srutkova, Dagmar, Klimesova, Klara, Sotkovsky, Petr, Palova-Jelinkova, Lenka, Ferreira, Fatima, Tuckova, Ludmila
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2012
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3357411/
https://www.ncbi.nlm.nih.gov/pubmed/22629361
http://dx.doi.org/10.1371/journal.pone.0037156

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3357411/
https://www.ncbi.nlm.nih.gov/pubmed/22629361
http://dx.doi.org/10.1371/journal.pone.0037156

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