Food-cooking processes modulate allergenic properties of Hen's egg white proteins

International Archives of Allergy and Immunology

Volumn 160, Issue 2, 2013, Pages 134-142

  Liu, Xiaoyu ^a   Feng, Bai Sui ^b,c   Kong, Xiaoli ^a   Xu, Hong ^a   Li, Xiumin ^d   Yang, Ping Chang ^c   Liu, Zhigang ^a  

^a Shenzhen University   (China)

^b ZHENGZHOU UNIVERSITY   (China)

^c MCMASTER UNIVERSITY   (Canada)

^d MOUNT SINAI SCHOOL OF MEDICINE   (United States)

Author keywords

Allergen; Allergenicity; Egg

Indexed keywords

EGG PROTEIN; EGG WHITE; HISTAMINE; IMMUNOGLOBULIN E; INTERLEUKIN 4; LYSOZYME; OVALBUMIN; OVOMUCOID; OVOTRANSFERRIN; FOOD ALLERGEN;

ALLERGENICITY; ALLERGY TEST; ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ARTICLE; BASOPHIL; CELLULAR IMMUNITY; CHILD; CIRCULAR DICHROISM; CLINICAL ARTICLE; CONTROLLED STUDY; COOKING; EGG ALLERGY; ENZYME ALLERGOSORBENT TEST; ENZYME LINKED IMMUNOSORBENT ASSAY; FOOD PROCESSING; FRYING; HISTAMINE RELEASE; HUMAN; IMMUNOASSAY; MOUSE; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRIORITY JOURNAL; PROTEIN DEGRADATION; PROTEIN SECONDARY STRUCTURE; RAW FOOD; SENSITIZATION; SPICING; TEA BOILING; TH2 CELL; WATER BOILING; WATER VAPOR; WESTERN BLOTTING; ANIMAL CELL; EOSINOPHIL; HIGH TEMPERATURE PROCEDURES; MAST CELL; STEAMING;

ALLERGENS; ANIMALS; BASOPHIL DEGRANULATION TEST; BLOTTING, WESTERN; COOKING; DISEASE MODELS, ANIMAL; EGG HYPERSENSITIVITY; EGG PROTEINS; ENZYME-LINKED IMMUNOSORBENT ASSAY; HUMANS; MICE;

EID: 84866724585     PISSN: 10182438     EISSN: 14230097     Source Type: Journal    
DOI: 10.1159/000339396     Document Type: Article

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