Heat-induced structural changes affect OVA-antigen processing and reduce allergic response in mouse model of food allergy.

Heat-induced structural changes affect OVA-antigen processing and reduce allergic response in mouse model of food allergy.

<h4>Background and aims</h4>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.<h4>Methodology/principal findings&...

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Autores principales: Jaroslav Golias, Martin Schwarzer, Michael Wallner, Miloslav Kverka, Hana Kozakova, Dagmar Srutkova, Klara Klimesova, Petr Sotkovsky, Lenka Palova-Jelinkova, Fatima Ferreira, Ludmila Tuckova
Formato: article
Lenguaje:EN
Publicado: Public Library of Science (PLoS) 2012
Materias:
Medicine
R
Science
Q
Acceso en línea:https://doaj.org/article/a39872f84b20413f9bf0c18cad0d51c9
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