Effect of chemical and genetic attachment of polysaccharides to proteins on the production of IgG and IgE

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 4, 2001, Pages 2030-2036

  Arita, Kayo ^a   Babiker, Elfadil E ^a   Azakami, Hiroyuki ^a   Kato, Akio ^a  

^a YAMAGUCHI UNIVERSITY   (Japan)

Author keywords

G49N; Galactomannan; IgE; IgG; Lysozyme; P34 protein; R21T

Indexed keywords

IMMUNOGLOBULIN E; IMMUNOGLOBULIN G; LIPOPOLYSACCHARIDE BINDING PROTEIN; LYSOZYME; POLYSACCHARIDE; PROTEIN; PROTEIN P34; SOYBEAN PROTEIN; UNCLASSIFIED DRUG;

ALLERGENICITY; ANIMAL EXPERIMENT; ANTIBODY RESPONSE; ARTICLE; CONJUGATE; CONTROLLED STUDY; DNA MODIFICATION; ENZYME MECHANISM; FOOD ALLERGY; GLYCATION; IMMUNIZATION; IMMUNOGLOBULIN PRODUCTION; MOUSE; NONHUMAN; PROTEIN BINDING; PROTEIN EXPRESSION; REACTION ANALYSIS; REDUCTION; SACCHAROMYCES CEREVISIAE; SOYBEAN;

ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HYPERSENSITIVITY; GENE EXPRESSION; IMMUNOGLOBULIN E; IMMUNOGLOBULIN G; MAILLARD REACTION; MURAMIDASE; POLYSACCHARIDES; SACCHAROMYCES CEREVISIAE; SOYBEAN PROTEINS;

ANIMALIA; GLYCINE MAX; SACCHAROMYCES CEREVISIAE;

EID: 0034877014     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf001120t     Document Type: Article

References (5)

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