Molecular Basis of IgE-Mediated Shrimp Allergy and Heat Desensitization

Crustacean allergy, especially to shrimp, is the most predominant cause of seafood allergy. However, due to the high flexibility of immunoglobulin E (IgE), its three-dimensional structure remains unsolved, and the molecular mechanism of shrimp allergen recognition is unknown. Here a chimeric IgE was...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhang, PeiAo, Gao, Jihui, Che, Huilian, Xue, Wentong, Yang, Dong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8540294/
https://www.ncbi.nlm.nih.gov/pubmed/34684397
http://dx.doi.org/10.3390/nu13103397

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8540294/
https://www.ncbi.nlm.nih.gov/pubmed/34684397
http://dx.doi.org/10.3390/nu13103397

Ejemplares similares