Assessment of the allergic potential of food protein extracts and proteins on oral application using the Brown Norway rat model

Environmental Health Perspectives

Volumn 111, Issue 2, 2003, Pages 233-238

  Knippels, Léon M J ^a   Penninks, André H ^a  

^a TNO   (Netherlands)

Author keywords

Allergic potential; Brown Norway rats; Challenge effects; Egg white proteins; Food allergy; Food proteins; IgE; Milk proteins; Oral sensitization; Ovalbumin; Passive cutaneous anaphylaxis

Indexed keywords

ADJUVANT; EGG WHITE; FOOD ALLERGEN; IMMUNOGLOBULIN E; IMMUNOGLOBULIN G; OVALBUMIN;

ALLERGENICITY; ANIMAL EXPERIMENT; ANIMAL MODEL; ANTIBODY RESPONSE; ANTIGEN SPECIFICITY; BREATHING RATE; CONTROLLED STUDY; FEEDING; FOOD ALLERGY; IMMUNE RESPONSE; INTESTINE MUCOSA PERMEABILITY; MALE; MILK ALLERGY; NONHUMAN; PEANUT ALLERGY; PRIORITY JOURNAL; PROTEIN INTAKE; PROTEIN PURIFICATION; PROVOCATION TEST; RAT; RAT STRAIN; REVIEW; RISK ASSESSMENT; SENSITIZATION; SYMPTOMATOLOGY; SYSTOLIC BLOOD PRESSURE;

ANIMALIA; ARACHIS HYPOGAEA; RATTUS NORVEGICUS;

EID: 0037293558     PISSN: 00916765     EISSN: None     Source Type: Journal    
DOI: 10.1289/ehp.5704     Document Type: Review

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