food hypersensitivity/albaiminí

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Leathanach 1 ó 114 torthaí

Food allergy endotype with high risk of severe anaphylaxis in children-Monosensitization to cashew 2S albumin Ana o 3.

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Logáil Isteach / Cláraigh

Food allergy in children can be life-threatening. Component-resolved diagnostics approach to food anaphylaxis is rarely assessed in children. The aim of the study was to identify the food allergen components as the triggers responsible for severe anaphylaxis, with regard to

The protein structure determines the sensitizing capacity of Brazil nut 2S albumin (Ber e1) in a rat food allergy model.

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Logáil Isteach / Cláraigh

: It is not exactly known why certain food proteins are more likely to sensitize. One of the characteristics of most food allergens is that they are stable to the acidic and proteolytic conditions in the digestive tract. This property is thought to be a risk factor in allergic sensitization. The

Occupational inhalant allergy to pork followed by food allergy to pork and chicken: sensitization to hemoglobin and serum albumin.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

BACKGROUND Animal-derived proteins are implicated in primary food allergies, but also in inhalant allergies with secondary food allergy symptoms. The objective of this study was to define the allergen(s) implicated in a case of food allergy to chicken meat, which developed in a person previously

Identification of bovine serum albumin as an IgE-reactive beef component in a dog with food hypersensitivity against beef.

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Logáil Isteach / Cláraigh

IgE-reactive beef components were examined by an immunoblot analysis using a serum from a dog with food hypersensitivity against beef. The immunoblot analysis revealed a distinct band at approximately 66 kDa and a faint band at approximately 50 kDa. The immunoblot analysis for serum IgE reactivity

Studies of food allergy--lymphocyte blastogenesis to ovalbumin or bovine serum albumin for detection of allergens in hen's egg and cow's milk allergy.

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Logáil Isteach / Cláraigh

[Immunological studies on food allergy. 2. IgG-, IgA antibody and unidentified antibody detected in egg allergy with 131-I conjugated egg albumin].

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Logáil Isteach / Cláraigh

Occupational asthma caused by inhalation of bovine serum albumin powder.

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Logáil Isteach / Cláraigh

Bovine serum albumin (BSA), which is present in bovine plasma, is one of the major allergens affecting patients with food allergies induced by milk and meat. It is also commonly used in research laboratories. Although some reports have documented food allergies associated with BSA, BSA-induced

[Assessment of the BALB/c mice as a suitable animal model for the investigation of food allergy].

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Logáil Isteach / Cláraigh

OBJECTIVE This study was to develop a suitable model for the investigation for food allergy. METHODS BALB/c mice were dosed by intraperitoneally with Ovalbumin, Beef serum albumin, Trypsin inhibitor and Potato acid phosphatase respectively (0.25ml 20mg/mnl) on day 0 and again on day 7. Control group

Immune complex glomerulopathy in a child with food hypersensitivity.

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Logáil Isteach / Cláraigh

This report describes the occurrence of immune complex glomerulonephritis in a patient with eosinophilic gastroenteritis and food hypersensitivity. A coincident allergen injection may have been a contributing factor in the sudden development of the nephrotic syndrome. Markedly elevated levels of

The IgE and IgG subclass antibody response to foods in babies during the first year of life and their relationship to feeding regimen and the development of food allergy.

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Logáil Isteach / Cláraigh

This follow-up study of 191 babies investigated the development of food allergy in an unselected population and its relationship to total and antigen-specific IgE and IgG subclass levels. Sensitization to egg, as indicated by a positive skin test or RAST, was found in 5% of 1-year-old babies, but

Epitope mapping of the major allergen 2S albumin from pine nut

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Logáil Isteach / Cláraigh

The epitopes of the major allergen of pine nut, Pin p 1, were analyzed using a peptide library and sera from patients with clinical allergy to pine nut in order to deepen into the allergenic characteristics of Pin p 1. Analyses of epitope similarities and epitopes location in a 3D-model were also

Milk and Meat Allergens from Bos taurus β-Lactoglobulin, α-Casein, and Bovine Serum Albumin: An In-Vivo Study of the Immune Response in Mice.

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Logáil Isteach / Cláraigh

The mechanism of food allergy may vary. This study aimed to compare the effects of milk, yogurt, or beef meat supplementation on humoral and cellular immune responses in a mice model. Mice were divided into four groups: The "Milk group" was sensitized with a β-lactoglobulin (β-lg)/α-casein

Assessment of allergenicity of diploid and hexaploid wheat genotypes: identification of allergens in the albumin/globulin fraction.

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Logáil Isteach / Cláraigh

Wheat is an important part of the daily diet of millions of people. However, this staple food is also responsible for food allergies. Ancient cultivars of wheat are gaining interest today but nothing is known about their allergenicity. Many wheat proteins have been reported as causative food

Evaluation of an in vitro mast cell degranulation test in the context of food allergy to wheat.

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Logáil Isteach / Cláraigh

BACKGROUND Antigenic profiles obtained by ELISA with IgE from patients with wheat food allergy (WFA) established that major allergens are albumins/globulins (AG) for children suffering from atopic eczema/dermatitis syndrome (AEDS), omega5-gliadins for adults suffering from wheat-dependent

Food allergy to wheat: identification of immunogloglin E and immunoglobulin G-binding proteins with sequential extracts and purified proteins from wheat flour.

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Logáil Isteach / Cláraigh

BACKGROUND Cereal-associated allergy is particularly considered a serious problem, because cereals are essential in our daily diet. Wheat proteins are classified into albumins, globulins and prolamins (insoluble gliadins and glutenins). OBJECTIVE Our objectives were to study the involvement in food

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