Egg yolk lipids induce sensitization to egg white proteins in a mouse model without adjuvant and exacerbate Th2 responses to egg white in cells from allergic patients-Reference-Cited by-同舟云学术

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Egg yolk lipids induce sensitization to egg white proteins in a mouse model without adjuvant and exacerbate Th2 responses to egg white in cells from allergic patients

Published:2023-10 Issue: Volume:172 Page:112669
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Pérez-Rodríguez Leticia,Lozano-Ojalvo Daniel,Menchén-Martínez David,Molina Elena,López-Fandiño Rosina,Benedé Sara

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Notch in T cell differentiation: All things considered;Amsen;Trends in Immunology,2015

2. The lipid interaction capacity of Sin a 2 and Ara h 1, major mustard and peanut allergens of the cupin superfamily, endorses allergenicity;Angelina;Allergy,2016

3. Mast cell heterogeneity underlies different manifestations of food allergy in mice;Benedé;Plos One,2018

4. Egg proteins as allergens and the effects of the food matrix and processing;Benedé;Food & Function,2015

5. Immunochemical characterisation of structure and allergenicity of peanut 2S albumins using different formats of immunoassays;Bernard;Analytical and Bioanalytical Chemistry,2009

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1. Allergenic Shrimp Tropomyosin Distinguishes from a Non-Allergenic Chicken Homolog by Pronounced Intestinal Barrier Disruption and Downstream Th2 Responses in Epithelial and Dendritic Cell (Co)Culture;Nutrients;2024-04-17

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