Reduced T cell response to β-Lactoglobulin by conjugation with acidic oligosaccharides

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 17, 2005, Pages 6851-6857

  Yoshida, Tadashi ^a   Sasahara, Yoshimasa ^a   Miyakawa, Shunpei ^a   Hattori, Makoto ^a  

^a TOKYO UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (Japan)

Author keywords

Lactoglobulin; Acidic oligosaccharides; Allergenicity; Protein conjugation; Susceptibility to enzymes

Indexed keywords

ALGINIC ACID; ALLERGEN; GLUCURONIC ACID; HEXURONIC ACID; LACTOGLOBULIN; OLIGOSACCHARIDE;

ANIMAL; ARTICLE; BAGG ALBINO MOUSE; C57BL MOUSE; CHEMISTRY; FEMALE; FOOD ALLERGY; IMMUNIZATION; IMMUNOLOGY; MOUSE; T LYMPHOCYTE; TH1 CELL;

ALGINATES; ALLERGENS; ANIMALS; FEMALE; FOOD HYPERSENSITIVITY; GLUCURONIC ACID; HEXURONIC ACIDS; IMMUNIZATION; LACTOGLOBULINS; MICE; MICE, INBRED BALB C; MICE, INBRED C57BL; OLIGOSACCHARIDES; T-LYMPHOCYTES; TH1 CELLS;

EID: 24344500744     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050772k     Document Type: Article

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