Background and Aims: 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. Methodology/Principal Findings: Effect of increased temperature (70C and 95C) on OVA secondary structure was characterized by circular dichroism and by the kinetics of pepsin digestion with subsequent HPLC. BALB/c mice were sensitized intraperitoneally and challenged with repeated gavages of OVA or OVA heated to 70C (h-OVA). Levels of allergen-specific serum antibodies were determined by ELISA (IgA and IgGs) or by -hexosaminidase release test (IgE). Specific activities of digestive enzymes were determine...
The allergy-protective capacity of raw cow's milk was demonstrated to be abolished after heat treatm...
Resumen del póster presentado al 4th Food Allergy and Anaphylaxis Meeting, celebrado en Roma (Italia...
The aim of this research was to assess heat induced changes of the potential allergenicity and the s...
BACKGROUND AND AIMS: The egg protein ovalbumin (OVA) belongs to six most frequent food allergens. We...
<div><h3>Background and Aims</h3><p>The egg protein ovalbumin (OVA) belongs to six most frequent foo...
The underlying mechanism of food allergy is not well understood. Research has increasingly focused o...
This study assesses to what extent technological processes that lead to different degrees of denatur...
This work was supported by the French Ministry of Higher Education and Research (Mathilde Claude's d...
This study assesses to what extent technological processes that lead to different degrees of denatur...
This study focuses on the effect of heating and Maillard reaction (MR) on the in vitro digestibility...
International audienceOvalbumin (OVA) is a food allergen whose allergenicity is modulated by heating...
Heated foods are recommended for avoiding sensitization to food proteins, but depending on thephysic...
Ovalbumin (OVA) is the most abundant protein in chicken egg white. It is one of the major allergens ...
Resumen del póster presentado al 3rd Food Allergy an Anaphylaxis Meeting celebrado en Dublin (Irland...
Background: Nitration of proteins on tyrosine residues, which can occur due to polluted air under ‘‘...
The allergy-protective capacity of raw cow's milk was demonstrated to be abolished after heat treatm...
Resumen del póster presentado al 4th Food Allergy and Anaphylaxis Meeting, celebrado en Roma (Italia...
The aim of this research was to assess heat induced changes of the potential allergenicity and the s...
BACKGROUND AND AIMS: The egg protein ovalbumin (OVA) belongs to six most frequent food allergens. We...
<div><h3>Background and Aims</h3><p>The egg protein ovalbumin (OVA) belongs to six most frequent foo...
The underlying mechanism of food allergy is not well understood. Research has increasingly focused o...
This study assesses to what extent technological processes that lead to different degrees of denatur...
This work was supported by the French Ministry of Higher Education and Research (Mathilde Claude's d...
This study assesses to what extent technological processes that lead to different degrees of denatur...
This study focuses on the effect of heating and Maillard reaction (MR) on the in vitro digestibility...
International audienceOvalbumin (OVA) is a food allergen whose allergenicity is modulated by heating...
Heated foods are recommended for avoiding sensitization to food proteins, but depending on thephysic...
Ovalbumin (OVA) is the most abundant protein in chicken egg white. It is one of the major allergens ...
Resumen del póster presentado al 3rd Food Allergy an Anaphylaxis Meeting celebrado en Dublin (Irland...
Background: Nitration of proteins on tyrosine residues, which can occur due to polluted air under ‘‘...
The allergy-protective capacity of raw cow's milk was demonstrated to be abolished after heat treatm...
Resumen del póster presentado al 4th Food Allergy and Anaphylaxis Meeting, celebrado en Roma (Italia...
The aim of this research was to assess heat induced changes of the potential allergenicity and the s...