Oral immunotherapy be heated ovomuciod-reduced egg white in a Balb/C mouse model
نویسندگان
چکیده
Background Food allergies are a problematic health concern in many developed countries. Oral immunotherapy (OIT) is one of the most promising therapeutic approaches for treating food allergy. The treatment with heated ovomucoidreduced egg white (OM ̅) is especially notable and its effectiveness as OIT in egg allergic patients has been reported: 24 (44%) egg allergic patients became tolerant after two months of OIT with OM ̅. However a better understanding of molecular mechanisms underlying the OIT is not well established.
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