نتایج جستجو برای: egg white nano ovalbumin
تعداد نتایج: 275530 فیلتر نتایج به سال:
Ovalbumin, a member of the serpin superfamily, is transformed via an intermediate state into a non-cleaved, thermostabilized form (S-ovalbumin) during either the storage of unfertilized eggs or development of fertilized eggs; essentially the same thermostabilization also occurs upon in vitro incubation of isolated ovalubumin under alkaline conditions. To investigate the implications of a partia...
PURPOSE OF REVIEW Allergy to hen's egg is common in infancy and childhood. Oral food challenges are often required to diagnose egg allergy, because of the limitation in the diagnostic accuracy of skin test and specific IgE to egg white. New molecular diagnostic technologies have been recently introduced into allergological research. In this article, we will review the recent literature regardin...
There is clinical evidence to recommend the use of partially hydrolyzed infant formulas (HA-IF) for at risk children as an option for prevention of allergic diseases, particularly atopic dermatitis/eczema (Szajewska et al. 2010). As cow’s milk allergic infants are at risk of developing allergy to newly introduced foods at weaning, we aimed to extend the concept of HA-IF to egg, another potentia...
A nonresonant femtosecond laser pulse, with an intensity of 10(13) Wcm(-2), vaporizes proteins and biomolecules intact, regardless of molecular structure, size or electronic structure for subsequent electrospray ionization and transfer into a mass spectrometer. Rapid, direct analysis from dried sample, aqueous solution and cellular material is demonstrated at atmospheric pressure using laser el...
Methods Patients. We recruited children aged 5 to 16 years with previous history of IgE-mediated egg allergy, skin prick test ≥3mm and sIgE >0.35 to ovalbumin (OVA) or ovomucoid (OVM). Egg allergy or tolerance at inclusion was assessed through a double-blind placebo-controlled egg challenge. Allergic children were divided in 2 groups: G1 underwent OIT with raw egg white, whereas G2 continued av...
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...
abstract adsorption of proteins on inorganic surfaces may lead to structural and functional changes that are dependent on both the nature of the adsorbed proteins and the physicochemical properties of the inorganic surfaces. chicken egg white lysozyme (e.c 3.2.1.17, mw=14.6 kda) is a small globular protein, that consists of 129 amino acid residues with four disulfide bonds. the aim of this stud...
Recent advances in avian transgenesis have led to the possibility of utilizing the laying hen as a production platform for the large-scale synthesis of pharmaceutical proteins. Ovalbumin constitutes more than half of the protein in the white of a laid egg, and expression of the ovalbumin gene is restricted to the tubular gland cells of the oviduct. Here we describe the use of lentiviral vectors...
Intraperitoneal administration of bovine albumin sharply increases glomerular permeability to hemoglobin in the rat kidney. In addition, bovine albumin "saturates" the tubular absorption mechanism and inhibits the tubular absorption of subsequently administered hemoglobin. Egg white, ovalbumin, and ovomucoid, in contrast, do not produce significant changes in glomerular permeability to hemoglob...
First electrochemical bioplatforms described for the single and simultaneous determination of two immunoglobulin (Ig) subtypes, IgE IgG4 specific to ovalbumin (OVA), considered as reliable markers diagnosis monitoring egg allergy.
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