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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Detalles Bibliográficos
Autores principales: Abramovitch, Jodie B., Lopata, Andreas L., O’Hehir, Robyn E., Rolland, Jennifer M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5342306/
https://www.ncbi.nlm.nih.gov/pubmed/28273149
http://dx.doi.org/10.1371/journal.pone.0173549

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5342306/
https://www.ncbi.nlm.nih.gov/pubmed/28273149
http://dx.doi.org/10.1371/journal.pone.0173549

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