Heat treatment of egg white controls allergic symptoms and induces oral tolerance to ovalbumin in a murine model of food allergy

Molecular Nutrition and Food Research

Volumn 58, Issue 2, 2014, Pages 394-404

  Watanabe, Hiroko ^a   Toda, Masako ^b   Sekido, Haruko ^a   Wellner, Anne ^c   Fujii, Tomoyuki ^d   Henle, Thomas ^c   Hachimura, Satoshi ^e   Nakajima Adachi, Haruyo ^e  

^a KANAGAWA PREFECTURAL INSTITUTE OF PUBLIC HEALTH   (Japan)

^b PAUL EHRLICH INSTITUT   (Germany)

^c DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

^d TOHOKU UNIVERSITY   (Japan)

^e UNIVERSITY OF TOKYO   (Japan)

Author keywords

Egg white; Food allergy; Heat treatment; Mouse model; Oral tolerance

Indexed keywords

EGG WHITE; IMMUNOGLOBULIN E; OVALBUMIN;

ANIMAL; ARTICLE; BLOOD; CELL PROLIFERATION; DISEASE MODEL; FOOD ALLERGY; FOOD HANDLING; HEAT; HEAT TREATMENT; IMMUNOLOGICAL TOLERANCE; IMMUNOLOGY; INFLAMMATION; INTESTINE; METHODOLOGY; MOUSE; MOUSE MODEL; ORAL TOLERANCE; PATHOLOGY; TRANSGENIC MOUSE;

EGG WHITE; FOOD ALLERGY; HEAT TREATMENT; MOUSE MODEL; ORAL TOLERANCE;

ANIMALS; CELL PROLIFERATION; DISEASE MODELS, ANIMAL; EGG WHITE; FOOD HANDLING; FOOD HYPERSENSITIVITY; HOT TEMPERATURE; IMMUNE TOLERANCE; IMMUNOGLOBULIN E; INFLAMMATION; INTESTINES; MICE; MICE, TRANSGENIC; OVALBUMIN;

EID: 84893429742     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.201300205     Document Type: Article

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