Nitration of the egg-allergen ovalbumin enhances protein allergenicity but reduces the risk for oral sensitization in a murine model of food allergy.

Nitration of the egg-allergen ovalbumin enhances protein allergenicity but reduces the risk for oral sensitization in a murine model of food allergy.

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http://www.wikidata.org/entity/Q33769668
Nitration of the pollen allergen bet v 1.0101 enhances the presentation of bet v 1-derived peptides by HLA-DR on human dendritic cellsNitration of β-Lactoglobulin but Not of Ovomucoid Enhances Anaphylactic Responses in Food Allergic Mice.Combined effect of glycation and sodium carbonate-bicarbonate buffer concentration on IgG binding, IgE binding and conformation of ovalbumin.Common ragweed (Ambrosia artemisiifolia L.): allergenicity and molecular characterization of pollen after plant exposure to elevated NO2.Air Pollution and Climate Change Effects on Allergies in the Anthropocene: Abundance, Interaction, and Modification of Allergens and Adjuvants.A distinct microbiota composition is associated with protection from food allergy in an oral mouse immunization model.Antibody Production, Anaphylactic Signs, and T-Cell Responses Induced by Oral Sensitization With Ovalbumin in BALB/c and C3H/HeOuJ Mice.Hazardous components and health effects of atmospheric aerosol particles: reactive oxygen species, soot, polycyclic aromatic compounds and allergenic proteins.Nitration of the birch pollen allergen Bet v 1.0101: efficiency and site-selectivity of liquid and gaseous nitrating agents.Egg proteins as allergens and the effects of the food matrix and processing.Exploring oxidative modifications of tyrosine: an update on mechanisms of formation, advances in analysis and biological consequences.Gut Microbiota as a Target for Preventive and Therapeutic Intervention against Food Allergy.Characterization of the allergenic potential of proteins: an assessment of the kiwifruit allergen actinidin.Nitration of protein without allergenic potential triggers modulation of antioxidant response in type II pneumocytes.Stability of allergensStructural changes and allergenic properties of β-lactoglobulin upon exposure to high-intensity ultrasoundThe Effect of Digestion and Digestibility on Allergenicity of Food
P2860

Nitration of the egg-allergen ovalbumin enhances protein allergenicity but reduces the risk for oral sensitization in a murine model of food allergy.

Item
http://www.wikidata.org/entity/Q33769668
description
2010 nî lūn-bûn
@nan
2010 թուականի Դեկտեմբերին հրատարակուած գիտական յօդուած
@hyw
2010 թվականի դեկտեմբերին հրատարակված գիտական հոդված
@hy
2010年の論文
@ja
2010年論文
@yue
2010年論文
@zh-hant
2010年論文
@zh-hk
2010年論文
@zh-mo
2010年論文
@zh-tw
2010年论文
@wuu
name
Nitration of the egg-allergen ...... murine model of food allergy.
@ast
Nitration of the egg-allergen ...... murine model of food allergy.
@en
type
label
Nitration of the egg-allergen ...... murine model of food allergy.
@ast
Nitration of the egg-allergen ...... murine model of food allergy.
@en
prefLabel
Nitration of the egg-allergen ...... murine model of food allergy.
@ast
Nitration of the egg-allergen ...... murine model of food allergy.
@en
P1433
P1476
P2093
P2860
P304
P31
P356
P407
P433
P478
P50
P577
P5875
P698
P932
P356
P1433
P1476
Nitration of the egg-allergen ...... a murine model of food allergy
@en
P2093
P2860
P304
P31
P356
10.1371/JOURNAL.PONE.0014210
P407
P433
P478
P50
P577
P5875
P698
P932