Purification, biochemical, and immunological characterisation of a major food allergen: Different immunoglobulin E recognition of the apo- and calcium-bound forms of carp parvalbumin

Gut

Volumn 46, Issue 5, 2000, Pages 661-669

  Bugajska Schretter, A ^a   Rumpold, H ^a   Spitzauer, S ^a   Grote, M ^b   Reichelt, R ^b   Vangelista, L ^c   Valent, P ^a   Sperr, W R ^a   Pastore, A ^d   Valenta, R ^e  

^a UNIVERSITY OF VIENNA   (Austria)

^b UNIVERSITY OF MÜNSTER   (Germany)

^c EUROPEAN MOLECULAR BIOLOGY LABORATORY   (Germany)

^d NATIONAL INSTITUTE FOR MEDICAL RESEARCH   (United Kingdom)

^e UNIVERSITY OF VIENNA   (Austria)

Author keywords

Antibodies; Circular dichroism; Epitopes; Food allergy; Immunochemistry; Parvalbumin

Indexed keywords

CROSS REACTING ANTIGEN; EPITOPE; FOOD ALLERGEN; IMMUNOGLOBULIN E; PARVALBUMIN;

ADULT; ANIMAL TISSUE; ANTIGEN BINDING; ANTIGEN RECOGNITION; ARTICLE; CARP; CHILD; CLINICAL ARTICLE; CONTROLLED STUDY; CROSS REACTION; FOOD ALLERGY; HUMAN; IMMUNOTHERAPY; NONHUMAN; PRIORITY JOURNAL; PROTEIN LOCALIZATION; PROTEIN PURIFICATION;

ALLERGENS; ANIMALS; CARPS; CELL FRACTIONATION; CIRCULAR DICHROISM; FOOD HYPERSENSITIVITY; HISTAMINE RELEASE; HUMANS; IMMUNOBLOTTING; IMMUNOGLOBULIN E; MASS SPECTROMETRY; MICROSCOPY, ELECTRON; PARVALBUMINS;

EID: 0004844595     PISSN: 00175749     EISSN: None     Source Type: Journal    
DOI: 10.1136/gut.46.5.661     Document Type: Article

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