Aspergillus oryzae reduces IgE binding ability of allergenic egg white proteins
نویسندگان
چکیده
منابع مشابه
In vitro digestions and IgE binding of proteins from white and whole hen’s egg
Egg is leading the top 8 allergenic foods in infants. During gastrointestinal digestion, various factors can affect the proteolysis of food allergens, such as interaction with lipids or bile salts. Therefore, the amount of immunologically active protein reaching the intestinal mucosa can be substantially modified. Here we investigated egg white digestion under physiological conditions, includin...
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Thermal characteristics of egg white proteins (EWP) may differ in the presence of saccharides. Therefore, the influence of saccharides including carboxymethyl cellulose (CMC), pectin, sucrose and maltodextrin and heating time on physicochemical characteristics of EWP as a whole were studied. Investigation of Heat Coagulation Time (HCT), solubility, turbidity and protein secondary structure of h...
متن کاملAlgPred: prediction of allergenic proteins and mapping of IgE epitopes
In this study a systematic attempt has been made to integrate various approaches in order to predict allergenic proteins with high accuracy. The dataset used for testing and training consists of 578 allergens and 700 non-allergens obtained from A. K. Bjorklund, D. Soeria-Atmadja, A. Zorzet, U. Hammerling and M. G. Gustafsson (2005) Bioinformatics, 21, 39-50. First, we developed methods based on...
متن کاملEgg White Proteins
Egg white as a protein system possesses much interest, both biochemical and technological. Study of the egg white proteins has been handicapped by the difficulty of preparation. The five variant system developed by Cohn and coworkers for the fractionation of plasma offers many advantages over the salting-out techniques (1). Low temperatures are employed to improve protein stability. Since low s...
متن کاملNative and denatured egg white protein IgE tests discriminate hen's egg allergic from egg-tolerant children.
BACKGROUND Accurate diagnosis of egg allergy by IgE testing is challenged by a large number of atopic subjects sensitized, but clinically tolerant to eggs. In addition, discrimination between allergy to raw only, or raw and cooked egg allergy is important. In this study, we investigate the diagnostic performance of IgE tests to native and denatured egg proteins. METHODS According to food chal...
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ژورنال
عنوان ژورنال: Frontiers of Agricultural Science and Engineering
سال: 2018
ISSN: 2095-7505
DOI: 10.15302/j-fase-2018210