ライフサイエンスコーパス: allergenic

1 ns in cows' milk that has been identified as allergenic.

2 ey protein, is poorly digested and is highly allergenic.

3 st mite (HDM) allergen, Der p 1, is the most allergenic.

4 low homology of Pin p 1 sequence with other allergenic 2S albumins from angiosperms, Pin p 1 contain

5 had important similarities with epitopes of allergenic 2S albumins from peanut (Ara h 2 and 6) and B

6 ve carbohydrate determinants (CCDs) with low allergenic activity and 60% of the Swedish asymptomatic

7 nsitized Swedish patients and elucidated its allergenic activity and cross-reactivity with the dog li

8 llen allergens are major allergens with high allergenic activity and exhibit structural similarity wi

9 and BM326 showed almost completely abolished allergenic activity and induced significantly reduced T-

10 nsity to Phl p 1, which may explain the high allergenic activity and sensitizing capacity of this all

11 mbinant PreS fusion proteins were tested for allergenic activity and T-cell activation by means of Ig

12 d by >70% of HDM-allergic patients, has high allergenic activity and, therefore, must be considered a

13 Furthermore, rDer p 23 exhibited high allergenic activity as demonstrated by upregulation of C

14 rom peanut asymptomatic patients showed poor allergenic activity compared with IgE from peanut-allerg

15 eactivity and exhibited considerably reduced allergenic activity in basophil activation tests using b

16 We show that pollensomes exhibit allergenic activity in terms of patients' IgE-binding ca

17 The high allergenic activity of Der p 23 and its frequent recogni

18 low allergenic peanut components and by poor allergenic activity of peanut-specific IgE.

19 IgE reactivity and allergenic activity of the formulas were tested with ser

20 The IgE-reactivity and allergenic activity of the hybrid cyclophilin were great

21 r allergens, we hypothesize that part of the allergenic activity previously ascribed to Amb a 1 is ra

22 raphy with immunostaining and ELISA, and its allergenic activity was analyzed in a basophil activatio

23 o Ara h 2 peptide epitopes was analyzed, and allergenic activity was assessed by basophil activation

24 Allergenic activity was determined by basophil activatio

25 rmined by using circular dichroism analysis, allergenic activity was determined by testing IgE reacti

26 Allergenic activity was determined using basophil activa

27 owing 100-fold lower IgE binding and reduced allergenic activity was generated.

28 ogeneity showed a lack of IgE reactivity and allergenic activity when tested with sera and basophils

29 mmunoreactive CM components, IgE reactivity, allergenic activity, ability to induce T-cell proliferat

30 ed, which showed no relevant IgE reactivity, allergenic activity, and induced lower Der p 2-specific

31 in addition to the established reduction in allergenic activity, include the enhanced focusing of bl

32 ure and showed no IgE reactivity or relevant allergenic activity, indicating that Phl p 5 IgE epitope

33 tificial allergens to evaluate their in vivo allergenic activity.

34 y of IgE epitopes on an allergen affects its allergenic activity.

35 peptides lacked relevant IgE reactivity and allergenic activity.

36 ergenic extract is assessed according to its allergenic activity.

37 ck, goose, pork and beef) and common protein allergenic additives (soy, milk and egg white preparatio

38 orldwide problem because is a very important allergenic agent; it can be altered only by certain micr

39 cted to alter the spatiotemporal dynamics of allergenic airborne pollen and potentially increase occu

40 changes in the seasonal timing and levels of allergenic airborne pollen for multiple taxa in differen

41 impacts on aerobiology and allergy caused by allergenic airborne pollen.

42 In B. tropicalis, the most prevalent and allergenic allergens are in the order of Blo t 21, Blo t

43 association with sensitization to the highly allergenic and cross-reactive tropomyosins Asc l 3, Blo

44 garding the antimicrobial, antioxidant, anti-allergenic and dietary compounds will be discussed for n

45 esults show that certain CM formulas without allergenic and low proinflammatory properties can be ide

46 DC-SIGN-binding glycoproteins in a panel of allergenic and non-allergenic foods.

47 s, we measured FPR3 signaling in response to allergenic and nonallergenic lipocalins.

48 so to be chemotherapeutic agents that may be allergenic and potentially carcinogenic, which represent

49 ross-reactivity between A. aegypti and other allergenic arthropods.

50 taiwana (biting midge) is the most prevalent allergenic biting insect in Taiwan, and 60% of the expos

51 However, many fungi are directly allergenic by colonising the respiratory tract or indire

52 New allergenic candidates, phosphoglycerate mutase and phosp

53 might well contribute to explain the potent allergenic capacity of these two clinically relevant all

54 ic reactions are any sources of protein with allergenic capacity.

55 Preliminary reports have demonstrated its allergenic capacity.

56 While allergenic challenge with a low-dose ovalbumin (OVA) onl

57 ergy to pine nut in order to deepen into the allergenic characteristics of Pin p 1.

58 the food industry, being a potential hidden allergenic commodity.

59 of circulating IgE against HDM and the major allergenic components Der p1 and Der p2 was significantl

60 allows the detection of traces of DNA of the allergenic components in spite of an excess of the other

61 revealed qualitative differences between the allergenic components of JGP and temperate grass pollens

62 is was not attributable to established major allergenic components of the extracts (0%-36%); instead,

63 dentify and immunologically characterize the allergenic components of the Panicoideae Johnson grass p

64 nvestigate the evolution of IgE responses to allergenic components of timothy grass and dust mite dur

65 aracteristics of cashew nut, the prevalence, allergenic components, cross-reactivity, diagnosis and m

66 to extracts or sensitization to their major allergenic components.

67 Inhalation exposure to the microbial and allergenic content of indoor dust is associated with adv

68 e conflicting data regarding their antigenic/allergenic cross-reactivity, with no plant Cyp allergen

69 from Cat r 1-allergic individuals to fungal allergenic Cyps Asp f 11 and Mala s 6.

70 s repertoire has never been investigated for allergenic drugs.

71 data support the hypothesis that peanuts are allergenic due to inherent adjuvant activity and suggest

72 n sequence from Dermatophagoides farinae, an allergenic dust mite.

73 1A, but DE did not significantly modify this allergenic effect.

74 ith asthma may be due to its augmentation of allergenic effects, but the role of microRNA (miRNA) and

75 ty mAbs, which showed 70-90% coverage of the allergenic epitopes from mugwort pollen-allergic patient

76 IgE directed at allergenic epitopes is a sensitive biomarker of food all

77 ed significantly less antibody binding to 40 allergenic epitopes than subjects who were desensitized

78 states that when measured, the potency of an allergenic extract is assessed according to its allergen

79 immunotherapy using depigmented polymerized allergenic extract of mixed grass pollen was performed o

80 bjective measure of stability of each lot of allergenic extract over time.

81 As of 2016, 19 allergenic extracts are standardized for potency in the

82 Allergenic extracts that have multiple immunodominant al

83 s would contribute to the standardization of allergenic extracts used for diagnosis and immunotherapy

84 tly approved treatments are avoidance of the allergenic food and administration of emergency medicati

85 approved treatments except avoidance of the allergenic food and treatment of accidental reactions.

86 Fish is an allergenic food capable of provoking severe anaphylactic

87 arent-reported IgE-type symptoms with infant allergenic food consumption by 6 months of age and repor

88 Three main challenges to allergenic food consumption were identified.

89 ithm using available information on previous allergenic food ingestion, food reaction(s) and sensitiz

90 obiologically stable food base incorporating allergenic food ingredients manufactured at three sites

91 nderstanding the challenges experienced with allergenic food introduction and sustained consumption i

92 iew and meta-analyze evidence that timing of allergenic food introduction during infancy influences r

93 servational studies that evaluated timing of allergenic food introduction during the first year of li

94 e consequences of a nonscreening approach to allergenic food introduction in a population-based sampl

95 ated with celiac disease risk, and timing of allergenic food introduction was not associated with oth

96 Regarding long-term management, avoiding the allergenic food or substituting an alternative was commo

97 ion with chronic or repeated exposure to the allergenic food protein, although the risks and potentia

98 ize pepsin stability to assess the safety of allergenic food proteins.

99 mine the association of reaction history and allergenic food with odds of physician diagnosis and tes

100 First, some children refused the allergenic food, causing a sense of defeat among caregiv

101 Soybean (Glycine max) is considered a major allergenic food.

102 signed them to the early introduction of six allergenic foods (peanut, cooked egg, cow's milk, sesame

103 lding or encouraging exposure to potentially allergenic foods after 4 months once weaning has commenc

104 ses are a powerful tool to compare different allergenic foods and for informing policy on precautiona

105 urrent standard of care remains avoidance of allergenic foods and management of acute allergic reacti

106 sts, to establish threshold values for major allergenic foods and to analyse the socio-economic impac

107 erive threshold dose distributions for major allergenic foods and to elaborate the protein doses at w

108 of age, of at least some amount of multiple allergenic foods appears achievable and did not affect b

109 for around 6 months with no introduction of allergenic foods before 6 months of age.

110 Eliciting doses (EDs) of allergenic foods can be defined by the distribution of t

111 For 7 allergenic foods double-blind, placebo-controlled food c

112 olysed egg products may be beneficial as low-allergenic foods for egg-allergic patients to extent the

113 examined whether the early introduction of 6 allergenic foods from 3 months of age in exclusively bre

114 elines already allow for the introduction of allergenic foods from 4 to 6 months of age irrespective

115 the introduction of peanut as well as other allergenic foods have evolved with the emerging evidence

116 t show the efficacy of early introduction of allergenic foods in an intention-to-treat analysis.

117 evaluated whether the early introduction of allergenic foods in the diet of breast-fed infants would

118 By 6 months of age, nonintroduction of the allergenic foods in the EIG was less than 5% for each of

119 ine threshold dose distributions for 5 major allergenic foods in the European population.

120 the specific food, suggests that introducing allergenic foods in the first year of life (after 4 mo)

121 Second, caregivers were concerned that allergenic foods might be causing a reaction, triggering

122 dies suggest that early regular ingestion of allergenic foods might reduce the risk of food allergy.

123 The influence of early exposure to allergenic foods on the subsequent development of food a

124 The age at which allergenic foods should be introduced into the diet of b

125 Genetic modification of allergenic foods such as apple has the potential to redu

126 zation of DC-SIGN-binding proteins in common allergenic foods such as peanut, soy, tree nuts, egg, an

127 Fish is one of the most common allergenic foods that should be accurately labelled to p

128 bility of the early introduction of multiple allergenic foods to exclusively breast-fed infants from

129 to establish reference doses for 11 commonly allergenic foods to guide a rational approach by manufac

130 Importance: Timing of introduction of allergenic foods to the infant diet may influence the ri

131 y by means of early introduction of multiple allergenic foods was dose-dependent.

132 If early introduction of allergenic foods were to be considered a strategy to pre

133 restricts the advice on levels of unintended allergenic foods which should trigger precautionary labe

134 jects with significant IgE levels can ingest allergenic foods without incident.

135 For most allergenic foods, insufficient threshold dose informatio

136 rtunately, many patients accidentally ingest allergenic foods, which can result in severe anaphylacti

137 ycoproteins in a panel of allergenic and non-allergenic foods.

138 Fish is one of the most allergenic foods.

139 Shrimp are highly allergenic foods.

140 the introduction and regular consumption of allergenic foods.

141 introduction and sustained consumption of 6 allergenic foods.

142 astfeeding with sequential introduction of 6 allergenic foods: cow's milk, peanut, hard-boiled hen's

143 Their allergenic functionality was then assessed using cell-ba

144 ed with an increased concentration of summed allergenic fungal species, high total fungal concentrati

145 concomitant increased exposure to spores of allergenic fungi such as Aspergillus and Penicillium.

146 Aspergillus terreus is an allergenic fungus, in addition to causing infections in

147 undant natural carbohydrate polymers, is non-allergenic, GRAS, and cheap.

148 Hereby, residue 5 could be identified as an allergenic hot spot in Bet v 1.

149 e assessed both safety and efficacy of a low allergenic hydrolysed egg (HydE) preparation used in a d

150 Identification of allergenic IgE epitopes is instrumental for the developm

151 to fungal taxa considered to be irritant or allergenic in sensitive subjects, yeasts in the home had

152 he detection/quantification of soybean as an allergenic ingredient in processed meat products.

153 rom proteolytic digestion of proteins of the allergenic ingredient.

154 Six allergenic ingredients (milk, egg, peanut, soybean, haze

155 MS/MS method for multiplex detection of five allergenic ingredients in a processed food matrix is pro

156 Rapid, on-site detection of allergenic ingredients in foods would greatly improve th

157 Allergenic ingredients in pre-packaged foods are regulat

158 le methods are required for the detection of allergenic ingredients.

159 tion legislation mandates the declaration of allergenic ingredients; however, the labelling of the un

160 nificantly higher rates in the RNA of highly allergenic legumes.

161 We hypothesize that binding of allergenic lipocalins to FPR3 might be a mechanism for i

162 Cathepsin S-digested allergenic lipocalins, but not digestion products of non

163 ith implantable medical devices that contain allergenic materials like nickel; however, other cutaneo

164 ssumed to provoke wheeze through irritant or allergenic mechanisms, little is known about the differe

165 e whether IgE and IgG(4) antibody binding to allergenic milk protein epitopes changes with MOIT and w

166 chanistically, SAA1 interacted directly with allergenic mite FABPs (Der p 13 and Blo t 13).

167 IgE to 112 allergenic molecules (components, c-sIgE) was measured u

168 emonstrated that fungi are potent sources of allergenic molecules covering a vast variety of molecula

169 ion affect IgG responses to a broad array of allergenic molecules in early childhood.

170 evalence and geometric mean levels of IgG to allergenic molecules in nonsensitized children were lowe

171 foodborne, vegetable foodborne, and airborne allergenic molecules is profoundly dependent on the rout

172 these profiles with a mixture of recombinant allergenic molecules of P pratense previously proposed f

173 tract, 39 profiles of sensitization to the 8 allergenic molecules tested (cutoff, 0.35 kU/L) were ide

174 We discuss allergen sources and allergenic molecules to the extent described, and aspect

175 t allergen sources containing many different allergenic molecules.

176 ents and identifies glycolipids as potential allergenic molecules.

177 on to 24 foods, 14 inhalant allergens and 55 allergenic molecules; and confirmation of clinical react

178 simultaneous detection of three potentially allergenic mustard species commonly used in food: white

179 ostic methods use whole extracts, containing allergenic, nonallergenic and cross-reactive molecules.

180 This allergenic nsLTP is responsible for severe symptoms in r

181 ibition and were not observed with other non-allergenic nucleoside reverse transcriptase inhibitors,

182 patients showed IgE toward one of the highly allergenic peanut allergens (Ara h 1-3, 6, 9).

183 African patients can be caused by IgE to low allergenic peanut components and by poor allergenic acti

184 Potentially allergenic peanut in food served as one example.

185 sis predicted the presence of only two short allergenic peptides on the surface of CpCP3, which was h

186 Here we report the effects of the allergenic plant Ambrosia artemisiifolia on public healt

187 This is the first structure of an allergenic plant Cyp revealing high conservation of the

188 rative pollen lipid profiling of 22 commonly allergenic plant species by the use of gas chromatograph

189 t evaluating endogenous allergens for rarely allergenic plants (e.g. maize and rice).

190 ge might, through rising temperatures, alter allergenic pollen biology across the northern hemisphere

191 sive study quantifying exposure to the major allergenic pollen families Betulaceae, Oleaceae, Poaceae

192 ation of the first structural epitopes of an allergenic pollen LTP.

193 The allergenic pollen seasons of representative trees, weeds

194 ant exposure to environmental pollutants and allergenic pollens and having a unique conjunctival asso

195 n (nsLTP) from olive pollen, one of the main allergenic pollens worldwide.

196 The task force determined the in vivo allergenic potency (100000 JAU/ml) and Der 1 content (38

197 Allergenic potency correlated well among the three fract

198 ing conditions to reduce or even abolish the allergenic potency of cashew and pistachio.

199 In vivo allergenic potency was determined by intradermal testing

200 rence HDM extract and determined its in vivo allergenic potency.

201 teins, and the present study evaluates their allergenic potential and clinical relevance.

202 umer products must be investigated for their allergenic potential before introduction into the market

203 Their allergenic potential needs to be established.

204 IgE-binding activity and allergenic potential of Der p 13 were examined by ELISA,

205 he vinification process, indicating that the allergenic potential of grape LTP is not diminished by t

206 basis for understanding the immunogenic and allergenic potential of ligand binding to Bet v 1 allerg

207 re, the connection between pollution and the allergenic potential of pollen has yet to be clearly def

208 O guidelines for computational assessment of allergenic potential of proteins based on short peptide

209 We developed AllerCatPro which predicts the allergenic potential of proteins based on similarity of

210 The nitration can enhance the allergenic potential of proteins, which may contribute t

211 dification by air pollutants can enhance the allergenic potential of proteins.

212 d to produce modified hen's egg with reduced allergenic potential.

213 equate labelling and minimize food fraud and allergenic potential.

214 specifications and regarding food fraud and allergenic potential.

215 Organic fruits are characterized by a higher allergenic potential.

216 HydE can be regarded as a safe, low allergenic product to use in children allergic to egg.

217 The PH obtained is a low allergenic product with high antioxidant capacity.

218 birch pollen allergen) as well as with other allergenic profilins.

219 of organic or conventional practices and the allergenic properties and the bioactive compound content

220 he dimerization mechanism in Bet v 1 and its allergenic properties are so far poorly understood.

221 This study assesses the allergenic properties of cashew and pistachio after ther

222 tion and enzymatic hydrolysis may reduce the allergenic properties of food by changing the protein st

223 Despite the irritant and allergenic properties of fungi, early-life elevated dust

224 LTPs from different sources and evaluate the allergenic properties of LTPs from peach (Pru p 3) and p

225 otentially useful as a coating to reduce the allergenic properties of peanut and cashew allergens.

226 We conclude that OA reduces the allergenic properties of peanut extract and cashew aller

227 After an era of only considering the allergenic properties of the infant diet and allergy out

228 The allergenic properties of the recombinant protein were te

229 ot clear whether this is due to its specific allergenic properties or to its higher concentration.

230 or Siberian hamster allergen was cloned, and allergenic properties were characterized, providing a ne

231 in purified from pine nut and to analyze its allergenic properties.

232 extract or cashew allergen and changes their allergenic properties.

233 is activity is relevant for developing their allergenic properties.

234 (PPIase) activity by a PPIase assay and the allergenic property by an IgE-specific immunoblotting an

235 31 species fall within the 10 most abundant allergenic protein domain families (EF-hand, Tropomyosin

236 tion and allergenicity of Pru p 3, the major allergenic protein of peach, was studied.

237 protein allergens comprising of 4180 unique allergenic protein sequences derived from the union of t

238 ozyme-based ELISA towards alpha-lactalbumin (allergenic protein).

239 st after the identification of the causative allergenic protein, such as FBA, is required.

240 conduct a molecular analysis of this highly allergenic protein.

241 treatment time on soluble protein and major allergenic proteins (Ara h 1 and Ara h 2) of roasted pea

242 erns of interactions between IgE to multiple allergenic proteins are predictors of asthma severity am

243 c extracts that have multiple immunodominant allergenic proteins are standardized with little or no i

244 Indeed, HDM is a carrier not only for allergenic proteins but also microbial adjuvant compound

245 d that patterns of IgE responses to multiple allergenic proteins differ between sensitized participan

246 of polyphenolic compounds and the content of allergenic proteins for organic apricots R(2) = 0.9044 a

247 Plant chitinases are an example of food allergenic proteins for which structural analysis of all

248 buffers, and (2) identification of specific allergenic proteins from extracts of incurred chocolate

249 Native and recombinant allergenic proteins from hen's egg and cow's milk were s

250 onsidered when investigating the presence of allergenic proteins in oils.

251 provides an approach to significantly reduce allergenic proteins in peanut product.

252 ion of chickpea likely cross-reacts with the allergenic proteins of pea and lentil.

253 By being in close proximity to allergenic proteins on the pollen surface when they inte

254 10 protein (PR-10) molecules are a family of allergenic proteins shared by many pollens (eg, birch an

255 The CM3 allergenic proteins were found to greatly vary among dif

256 were observed between samples, no toxins or allergenic proteins were found.

257 It is of particular interest for allergenic proteins with high cross-reactivity as observ

258 cused on the identification of intracellular allergenic proteins, but have largely overlooked much of

259 ked to expose all milk components, including allergenic proteins, to food processing conditions.

260 milarity through sequence and structure with allergenic proteins.

261 evealed structural and functional aspects of allergenic proteins.

262 c stability and resultant IgE-binding of the allergenic proteins.

263 as beta-conglutin, and 8 were identified as allergenic proteins.

264 Peanuts are the source of highly potent allergenic proteins.

265 gE in serum against a wide range of putative allergenic proteins.

266 e effect on BLG digestion and could diminish allergenic reactions.

267 of natural histories, and identification of allergenic recognition sites.

268 in enhancing or hindering the elimination of allergenic residues from wine.

269 This study investigated the presence of allergenic residues in both red and white wines fined wi

270 The possible presence of allergenic residues in wines treated with one of the pot

271 No detectable allergenic residues were found in any of the samples by

272 in promoting or hindering the elimination of allergenic residues.

273 ysiological functions and its involvement in allergenic responses make this small molecule one of the

274 to be discovered to allow estimation of the allergenic risk for patients with peanut allergy and to

275 The study not only confirmed the highly allergenic role of Fraxinus, Betula and Poaceae pollens

276 g the first semester, suggesting a potential allergenic role of Parietaria pollination in this non-Me

277 We sought to search for potentially allergenic S aureus proteins and characterize the immune

278 ized by a high prevalence of atopy (61% with allergenic sensitization) and atopic dermatitis (78%).

279 d to analyse its ability to degrade the main allergenic sequences of this protein.

280 Moreover, peptides from hydrolysis of the allergenic sequences V41-K60, Y102-R124, C121-L140 and L

281 andomized trial of the early introduction of allergenic solids into the infant diet from 3 months of

282 guidelines removed recommendations to delay allergenic solids.

283 If the modified plant is a common allergenic source (e.g. soybean), regulatory guidelines

284 t non-cross-reacting molecules from the same allergenic source (ie, molecular spreading), starting wi

285 GB are a new allergenic source with high prevalence of sensitisation.

286 directed against specific components from an allergenic source.

287 to 1 or more of 8 or 9 extracts from common allergenic sources, respectively.

288 The MIP sensor can detect allergenic soy markers at concentrations as low as 100 p

289 Pollen lipids vary greatly among allergenic species and contain many molecules that have

290 eonatal AECs respond to pro-inflammatory and allergenic stimuli in vitro demonstrating their potentia

291 d food allergies is caused by cross-reacting allergenic structures shared by inhalants and foods.

292 Despite the myriad of potentially allergenic substances that can penetrate the skin, sensi

293 oteins considered as potential immunogens of allergenic T-cell responses have traditionally been limi

294 hether certain Aspergillus antigens are more allergenic than others, as was postulated previously.

295 Peel LTP is more allergenic than pulp LTP, but it is not clear whether th

296 (Juglans regia) are among the most commonly allergenic tree nuts, but little information is availabl

297 Novel allergenic tree species as well as tree pollen allergens

298 tree pollen allergies are mainly elicited by allergenic trees belonging to the orders Fagales, Lamial

299 We analyze the geographic distribution of allergenic trees, discuss factors pivotal for allergic s

300 ultaneous detection of traces of potentially allergenic white mustard (Sinapis alba) and celery roots