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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| Auteurs principaux: | , , , , , , , , , , |
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| Format: | article |
| Langue: | EN |
| Publié: |
Public Library of Science (PLoS)
2012
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| Sujets: | |
| Accès en ligne: | https://doaj.org/article/a39872f84b20413f9bf0c18cad0d51c9 |
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