Heat denaturation of egg-white proteins abrogates the induction of oral tolerance of specific TH2 immune responses in mice

Scandinavian Journal of Immunology

Volumn 48, Issue 5, 1998, Pages 491-496

  Peng, H J ^a   Chang, Z N ^b   Tsai, L C ^a   Su, S N ^a   Shen, H D ^a   Chang, C H ^a  

^a TAIPEI VETERANS GENERAL HOSPITAL   (Taiwan)

^b NATIONAL YANG MING UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

EGG WHITE; FOOD ALLERGEN; FREUND ADJUVANT; IMMUNOGLOBULIN E; IMMUNOGLOBULIN G; IMMUNOGLOBULIN G1; INTERLEUKIN 4; INTERLEUKIN 5; KEYHOLE LIMPET HEMOCYANIN; LYSOZYME; OVALBUMIN; OVOMUCOID;

ALLERGENICITY; ANIMAL EXPERIMENT; ANTIBODY RESPONSE; ANTIGEN PRESENTATION; ARTICLE; BABY FOOD; CLONAL ANERGY; CONTROLLED STUDY; COOKING; CYTOKINE PRODUCTION; FEMALE; FOOD ALLERGY; IMMUNOLOGICAL TOLERANCE; IMMUNOSTIMULATION; MALE; MOUSE; NONHUMAN; PRIORITY JOURNAL; PROTEIN DENATURATION; PROTEIN INTAKE; PROTEIN TERTIARY STRUCTURE; RAT;

ANIMALS; CELL DIVISION; CONALBUMIN; DINITROBENZENES; EGG PROTEINS; FEMALE; HEATING; HYPERSENSITIVITY; IMMUNE TOLERANCE; INTERLEUKIN-4; INTERLEUKIN-5; MALE; MICE; MICE, INBRED BALB C; MURAMIDASE; OVALBUMIN; OVOMUCIN; PROTEIN DENATURATION; RATS; RATS, SPRAGUE-DAWLEY; SPLEEN; TH2 CELLS;

EID: 0031763053     PISSN: 03009475     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-3083.1998.00432.x     Document Type: Article

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