Effect of conjugation of cow milk whey protein with polyethylene glycol on changes in their immunoreactive and allergic properties

Food and Agricultural Immunology

Volumn 14, Issue 2, 2002, Pages 155-162

  Wróblewska, Barbara ^a   Jȩdrychowski, Lucjan ^a  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Cow's milk allergy; ELISA; Polyethylene glycol (PEG); Whey protein ( la and lg)

Indexed keywords

ORYCTOLAGUS CUNICULUS; VISCUM; VISCUM ALBUM;

EID: 0036331550     PISSN: 09540105     EISSN: None     Source Type: Journal    
DOI: 10.1080/09540100220145188     Document Type: Article

References (19)

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3. Immunobiological properties of uricasa to neutral soluble polymers
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5. Allergy vaccines - A review of developments
6. Biomedical and biotechnological application of PEG- and PM-modified proteins
7. Reduction of the antigenicity of whey proteins by lactic acid fermentation
8. Reduced immunogenicity of beta-lactoglobulin by conjugation with carboxymethyl dextran differing in molecular weight
9. Reduction of immunoreactivity of bovine serum albumin conjugated with polyethylene glycol (PEG) in relation to its esterase activity
10. Immune tolerance induced by polyethylene-glycol-conjugate of protein antigen: Clonal deletion of antigen-specific Th-cells in the thymus
11. Reduction of immunoreactivity of bovine serum albumin conjugated with comb-shaped polyethlene glycol derivatives
12. The molecular weight ratio of monomethoxypolyethylene glycol (mPEG) to protein determines the immunotolerogenicity of mPEG proteins
13. Fooling the immune system with polymers
14. Detection and determination of α-lactalbumin in milk using enzyme-linked immunosorbent assay (ELISA)
15. Materialy naukowe z sympozjum 'profilaktyka chorób cywilizacyjnych żywność-żywienie-lek'