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The thermal aggregation of ovalbumin as large particles decreases its allergenicity for egg allergic patients and in a murine model

  • Published:2016-07 Issue: Volume:203 Page:136-144
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Claude M.,Lupi R.,Bouchaud G.,Bodinier M.,Brossard C.,Denery-Papini S.

Funder

French Ministry of Higher Education and Research

National Institute for Agricultural Research

The People Program

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Murine models for evaluating the allergenicity of novel proteins and foods;Aldemir;Regulatory Toxicology and Pharmacology: RTP,2009

2. Ovomucoid is not superior to egg white testing in predicting tolerance to baked egg;Bartnikas;The Journal of Allergy and Clinical Immunology,2013

3. Food allergy: An enigmatic epidemic;Berin;Trends in Immunology,2013

4. Food allergy enhances allergic asthma in mice;Bihouée;Respiratory Research,2014

5. Influence of the medium on the heat and acid denaturation of IgE;Binaghi;Journal of Immunological Methods,1983

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