. It has been shown that negatively charged acidic proteins are preferentially processed by dendritic cells. study were obtained from public databases. Isoelectric point (pI), net charge, and electrostatic potential (EP) were calculated from the protein sequence (for pI and net charge) or predicted structure (for EP).Allergens and non allergens differed significantly in pI, net charge, and EP (p<0.0001). Cluster analysis based on these parameters resulted in well defined clusters. Non-allergens were characterized by neutral to basic pI (mean±SE, 7.6±0.16) and positive charge. In contrast allergens were acidic (5.7±0.15) and negatively charged. Surface electrostatic potentials calculated from predicted structures were mostly negative for all...
Background: Orchard grass (Dactylis glomerata) pollen proteins were chemically modified by means of ...
BACKGROUND: We have previously shown that qualitative assessment of surface electrostatic potential ...
Key determinants for the development of an allergic response to an otherwise 'harmless' food protein...
. It has been shown that negatively charged acidic proteins are preferentially processed by dendriti...
BACKGROUND:Predicting the allergenicity of proteins is challenging. We considered the possibility th...
The prevalence of allergic diseases was rapidly increasing in the 20th century. Currently, many peop...
Background: Dendritic cells (DCs) are sentinels of the immune system and are known to play a key rol...
Abstract The use of biotechnological techniques to introduce novel proteins into food crops (transge...
The points of zero charge/potential of proteins depend not only on pH but also on how they are measu...
Worldwide, more than 1 billion people suffer from allergic diseases. However, until now it is not fu...
BackgroundThe search for intrinsic factors, which account for a protein's capability to act as an al...
Much of virus fate, both in the environment and in physical/chemical treatment, is dependent on elec...
Proteins often do not migrate as expected in two dimensional electrophoresis based on their primary ...
Key determinants for the development of an allergic response to an otherwise 'harmless' food protein...
AbstractStatistical electrostatic analysis of 37 protein-protein complexes extracted from the previo...
Background: Orchard grass (Dactylis glomerata) pollen proteins were chemically modified by means of ...
BACKGROUND: We have previously shown that qualitative assessment of surface electrostatic potential ...
Key determinants for the development of an allergic response to an otherwise 'harmless' food protein...
. It has been shown that negatively charged acidic proteins are preferentially processed by dendriti...
BACKGROUND:Predicting the allergenicity of proteins is challenging. We considered the possibility th...
The prevalence of allergic diseases was rapidly increasing in the 20th century. Currently, many peop...
Background: Dendritic cells (DCs) are sentinels of the immune system and are known to play a key rol...
Abstract The use of biotechnological techniques to introduce novel proteins into food crops (transge...
The points of zero charge/potential of proteins depend not only on pH but also on how they are measu...
Worldwide, more than 1 billion people suffer from allergic diseases. However, until now it is not fu...
BackgroundThe search for intrinsic factors, which account for a protein's capability to act as an al...
Much of virus fate, both in the environment and in physical/chemical treatment, is dependent on elec...
Proteins often do not migrate as expected in two dimensional electrophoresis based on their primary ...
Key determinants for the development of an allergic response to an otherwise 'harmless' food protein...
AbstractStatistical electrostatic analysis of 37 protein-protein complexes extracted from the previo...
Background: Orchard grass (Dactylis glomerata) pollen proteins were chemically modified by means of ...
BACKGROUND: We have previously shown that qualitative assessment of surface electrostatic potential ...
Key determinants for the development of an allergic response to an otherwise 'harmless' food protein...