Glycation of a food allergen by the Maillard reaction enhances its T-cell immunogenicity: role of macrophage scavenger receptor class A type I and II.
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Possible links between intestinal permeability and food processing: A potential therapeutic niche for glutamineOxidation by neutrophils-derived HOCl increases immunogenicity of proteins by converting them into ligands of several endocytic receptors involved in antigen uptake by dendritic cells and macrophagesBiodistribution and elimination study of fluorine-18 labeled Nε-carboxymethyl-lysine following intragastric and intravenous administrationEffect of heating and glycation on the allergenicity of 2S albumins (Ara h 2/6) from peanutDry roasting enhances peanut-induced allergic sensitization across mucosal and cutaneous routes in miceDeterminants of food allergy.Multifactorial Modulation of Food-Induced AnaphylaxisCurrent understanding of egg allergy.Heating Affects Structure, Enterocyte Adsorption and Signalling, As Well as Immunogenicity of the Peanut Allergen Ara h 2Innate immunostimulatory properties of allergens and their relevance to food allergy.Effect of thermal processing on T cell reactivity of shellfish allergens - Discordance with IgE reactivityMechanisms underlying differential food allergy response to heated egg.The molecular basis of peanut allergyEnhanced Approaches for Identifying Amadori Products: Application to Peanut Allergens.Food components and the immune system: from tonic agents to allergens.Identification of Maillard reaction products on peanut allergens that influence binding to the receptor for advanced glycation end products.Ovalbumin modified with pyrraline, a Maillard reaction product, shows enhanced T-cell immunogenicity.Impact of dietary factors and food processing on food allergy.Fish allergy: in review.Effect of processing technologies on the allergenicity of food products.Determination of the clinical egg allergy phenotypes using component-resolved diagnostics.Egg proteins as allergens and the effects of the food matrix and processing.What makes an allergen?Effect of diet-derived advanced glycation end products on inflammation.Maillard reaction in food allergy: Pros and cons.Receptor for Advanced Glycation End Products (RAGE) in Type 1 Diabetes Pathogenesis.Future Therapies for IgE-Mediated Food AllergyFood Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins.Effects of glycation of the model food allergen ovalbumin on antigen uptake and presentation by human dendritic cells.Homology, similarity, and identity in peptide epitope immunodefinition.Heat treatment of egg white controls allergic symptoms and induces oral tolerance to ovalbumin in a murine model of food allergy.Polyphenol-enriched berry extracts naturally modulate reactive proteins in model foods.Ara h 1 structure is retained after roasting and is important for enhanced binding to IgE.Conformation affects the potential allergenicity of ovalbumin after heating and glycation.Supplementation of fermented Maillard-reactive whey protein enhances immunity by increasing NK cell activity.[Immunological background and pathomechanisms of food allergies].Effects of ovalbumin glycoconjugates on alleviation of orally induced egg allergy in mice via dendritic-cell maturation and T-cell activation.The Initiation of Th2 Immunity Towards Food Allergens.The Effect of Digestion and Digestibility on Allergenicity of Food
P2860
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P2860
Glycation of a food allergen by the Maillard reaction enhances its T-cell immunogenicity: role of macrophage scavenger receptor class A type I and II.
description
2009 nî lūn-bûn
@nan
2009年の論文
@ja
2009年学术文章
@wuu
2009年学术文章
@zh
2009年学术文章
@zh-cn
2009年学术文章
@zh-hans
2009年学术文章
@zh-my
2009年学术文章
@zh-sg
2009年學術文章
@yue
2009年學術文章
@zh-hant
name
Glycation of a food allergen b ...... eceptor class A type I and II.
@en
Glycation of a food allergen b ...... eceptor class A type I and II.
@nl
type
label
Glycation of a food allergen b ...... eceptor class A type I and II.
@en
Glycation of a food allergen b ...... eceptor class A type I and II.
@nl
prefLabel
Glycation of a food allergen b ...... eceptor class A type I and II.
@en
Glycation of a food allergen b ...... eceptor class A type I and II.
@nl
P2093
P50
P1476
Glycation of a food allergen b ...... eceptor class A type I and II.
@en
P2093
Anne Ilchmann
Anne Wellner
Christian Kurts
Hiroshi Yamamoto
Masako Toda
Ryoji Nagai
Stephan Scheurer
Sven Burgdorf
Yasuhiko Yamamoto
Zoe Waibler
P304
175-83.e1-11
P356
10.1016/J.JACI.2009.08.013
P407
P577
2009-10-27T00:00:00Z