Hydrolysed egg displays strong decrease in allergenicity and is well tolerated by egg-allergic patients-Reference-Cited by-同舟云学术

Hydrolysed egg displays strong decrease in allergenicity and is well tolerated by egg-allergic patients

Published:2016-02-23 Issue:5 Volume:71 Page:728-732
ISSN:0105-4538
Container-title:Allergy
language:en
Short-container-title:Allergy

Author:

Ballmer-Weber B. K.¹,Brockow K.²,Fiocchi A.³,Theler B.¹,Vogel L.⁴,Ring J.²⁵,Szépfalusi Z.⁶,Mazzina O.³,Schaller R.⁷,Fritsché R.⁷,Vissers Y. M.⁷,Nutten S.⁷

Affiliation:

1. Allergy Unit; Department of Dermatology; University Hospital; Zürich Switzerland

2. Department of Dermatology and Allergy Biederstein; Technische Universität München; Munich Germany

3. Pediatric Hospital Bambino Gesù; Vatican City Italy

4. Paul-Ehrlich-Institut; Langen Germany

5. Christine Kühne Center for Allergy Research and Education CK-CARE; Hochgebirgsklinik; Davos Switzerland

6. Department of Pediatrics; Medical University of Vienna; Vienna Austria

7. Nestlé Research Center; Lausanne Switzerland

Funder

Bundesamt für Bildung und Wissenschaft (BBW) Switzerland

Publisher

Wiley

Subject

Immunology,Immunology and Allergy

Reference9 articles.

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2. In vitro determination of the allergenic potential of technologically altered hen's egg;Hildebrandt;J Agric Food Chem,2008

3. Utility of animal models for evaluating hypoallergenicity;Fritsche;Mol Nutr Food Res,2009

4. Low-allergenic hydrolyzed egg induces oral tolerance in mice;Hacini-Rachinel;Int Arch Allergy Immunol,2014

5. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;J Agric Food Chem,1979

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