ライフサイエンスコーパス: allergenicity

1 olytica yeast for reduction of milk proteins allergenicity.

2 allenges or of the effect that baking has on allergenicity.

3 ions in understanding the molecular basis of allergenicity.

4 properties, which could account for its high allergenicity.

5 are exposed to once consumed when assessing allergenicity.

6 ntly lacking on the effects of processing on allergenicity.

7 irreversible bindings can lead to a reduced allergenicity.

8 t led to an almost complete disappearance of allergenicity.

9 as a mechanism underlying the phenomenon of allergenicity.

10 gesting a functional role of dimerization in allergenicity.

11 arget organisms, and food safety in terms of allergenicity.

12 eolytic activity, was a major contributor to allergenicity.

13 otein may play a significant role in overall allergenicity.

14 carbohydrate moieties have a minor effect on allergenicity.

15 atasets of reliable proteins associated with allergenicity.

16 sols due to impacts on plant phenophases and allergenicity.

17 in epithelial cells that may participate in allergenicity.

18 risks are low and mainly relate to those of allergenicity.

19 transport, and air pollutants affect pollen allergenicity.

20 of conformational IgE epitopes and reducing allergenicity.

21 allergens, which is directly linked to their allergenicity.

22 nce-based deep learning model for predicting allergenicity.

23 characterize IgE binding, and assess foods' allergenicity.

24 Milk showed the lowest allergenicity.

25 Pork and beef kidney showed the highest allergenicity.

26 tability being thought to play a role in its allergenicity.

27 d (CA) treatment can effectively reduce food allergenicity.

28 t led to an almost complete disappearance of allergenicity.

29 wer alpha-Gal content, demonstrated moderate allergenicity.

30 ng the pressure modification of food protein allergenicity.

31 l processing of Bet v 1, thereby shaping its allergenicity.

32 the proteins' biological function and their allergenicity.

33 insights into the molecular determinants of allergenicity.

34 f the mechanism underlying the phenomenon of allergenicity.

35 cific structural features which causes their allergenicity.

36 unction of food proteins and may alter their allergenicity.

37 an essential protein-inherent determinant of allergenicity.

38 derstand the molecular basis of food protein allergenicity.

39 and in vitro digestion might influence their allergenicity.

40 act proteins as well as a strong decrease of allergenicity.

41 by filtration which minimises its potential allergenicity.

42 a fide cysteine protease exhibiting a strong allergenicity.

43 capacity to bind LPSs can also contribute to allergenicity.

44 d and prescribed earlier for removal of this allergenicity.

45 inear and conformational epitopes to Ara h 2 allergenicity.

46 ate their alpha-Gal reactivity and potential allergenicity.

47 s study was to investigate changes in walnut allergenicity after processing treatments by in vitro te

48 ivatives improves the understanding of their allergenicity and aids the design of novel diagnostic an

49 sin-like enzyme activity that contributes to allergenicity and airway inflammation by activating prot

50 Analyses of the molecular basis underlying allergenicity and allergen cross-reactivity, as well as

51 The study of its allergenicity and cross-reactivity could improve the spe

52 detailed insights into molecular aspects of allergenicity and cross-reactivity within the PR10 prote

53 nipulation of triggering allergens to reduce allergenicity and disease.

54 for food applications because they have low allergenicity and do not come from genetically modified

55 Rabbit is a healthy meat, with low allergenicity and excellent nutritional properties.

56 In this study, allergenicity and functional properties of peanut protei

57 Previous models of allergenicity and immunogenicity have yielded suboptimal

58 pment of a non-GMO approach to modulate fish allergenicity and improve safety of aquaculture fish.

59 Extensively heating egg allergen decreases allergenicity and increases safety while still retaining

60 ty that may play a role in determining their allergenicity and it has been suggested that lipid bindi

61 formation of protein oligomers with enhanced allergenicity and may thus contribute to the increasing

62 s affects their properties, especially their allergenicity and nutritional value, which matters in in

63 This study is an assessment of allergenicity and safety of rhC1INH in patients with RA

64 We sought to assess allergenicity and sensitization prevalence of oleosins o

65 nd LC-MS/MS were applied to assess the whole allergenicity and the allergen pattern characterizing th

66 Pollutants may affect pollen allergenicity and thus the prevalence of allergies.

67 he inserted DNA and evaluating the potential allergenicity and toxicity of newly-expressed proteins.

68 ding nutritional content, digestibility, non-allergenicity and, potential bioactivities.

69 uct successfully passed three-fold toxicity, allergenicity, and antigenicity tests, affirming its non

70 ingful information of applying HHP to reduce allergenicity, and explained the responses of Hc protein

71 s of SO(2) and NO(2) on the protein content, allergenicity, and germination rate of Acer negundo poll

72 llergy may or may not correlate with reduced allergenicity, and hence the necessity for serum monitor

73 study was to investigate the immunogenicity, allergenicity, and immunotherapeutic efficacy of a well-

74 noparticle increases its in vivo and ex vivo allergenicity, and improves diagnosis of PEG allergy.

75 oteins show enhanced immunogenicity, reduced allergenicity, and intrinsic adjuvanticity and thus repr

76 foaming properties of wine, the solubility, allergenicity, and protease resistance of wine proteins.

77 oth natural TM and recombinant TM had strong allergenicity, and recombinant TM was more allergenic, w

78 nia (T) with a focus on protein composition, allergenicity, and techno-functional properties.

79 lecular structure, nutrition, digestibility, allergenicity, and techno-functions including emulsifica

80 hallenges such as heavy metal contamination, allergenicity, and the need for pure production remain b

81 We investigated the immunogenicity, allergenicity, and therapeutic efficacy of laminarin-ova

82 , their interplay with other determinants of allergenicity, and ways of developing therapeutic modali

83 odified plants as potential food sources and allergenicity are current topics of controversy.

84 amination with enzyme residues and low or no allergenicity are further advantages of immobilised enzy

85 and examples of proteomic studies on cereal allergenicity are included.

86 adjuvant, focus immunomodulation, and reduce allergenicity are under investigation to improve the eff

87 g recent advances in processes to reduce egg allergenicity as well as new approaches to egg allergy m

88 than HHP, effectively reduced tropomyosin's allergenicity, as evident in the alleviation of allergic

89 insights into the molecular determinants of allergenicity, as well as the environmental, cellular, a

90 Thioredoxin mitigated the allergenicity associated with the major protein fraction

91 to compare the differences in structure and allergenicity between natural TM and recombinant TM.

92 e has the potential to reduce their clinical allergenicity, but this has never been studied by oral c

93 active peptides and the reduction of protein allergenicity by enzymatic hydrolysis, the utilisation o

94 active peptides and the reduction of protein allergenicity by enzymatic hydrolysis, the utilisation o

95 Beef liver and bacon showed allergenicity comparable to that of lean meats.

96 es, an Al(OH)(3) adsorbed MPE showed reduced allergenicity compared to unmodified PE, while the effic

97 in vivo and in vitro and that RWE increased allergenicity depends on the interplay of multiple metab

98 Gastric digestion further reduced allergenicity, especially in 45 min boiled eggs.

99 dissociation between enzymatic activity and allergenicity for Bla g 2 and suggest that other genetic

100 ic proteins for which structural analysis of allergenicity has only partially been reported.

101 l tests currently being applied to assessing allergenicity have a sound scientific basis.

102 Earlier models for predicting allergenicity have relied on the knowledge of physicoche

103 nut allergens in human breast milk and their allergenicity/immunomodulatory properties.

104 tion and for screening parental lines of low allergenicity in breeding process.

105 the mites themselves and consequences toward allergenicity in humans whether exposed naturally or aft

106 ould balance consumer preference, price, and allergenicity in their recommendations.

107 (RA) and the influence of RA binding on its allergenicity in vitro and in vivo.

108 the airborne proteins humans are exposed to, allergenicity is a quite public phenomenon-the same prot

109 Allergenicity is associated both with the mites themselv

110 Ovalbumin (OVA) is a food allergen whose allergenicity is modulated by heating.

111 obulin is a main allergen in cow's milk; its allergenicity is strongly impacted by processing.

112 The detected higher allergenicity levels were attributed to both quantitativ

113 eral kinds of edible jellyfish suggests that allergenicity may be different for different jellyfish.

114 But this general molecular model of HDM allergenicity must be revisited as a growing literature

115 These results suggest that the allergenicities of beta-CAS and alphas-CAS are similar i

116 ined by sandwich ELISA and SDS-PAGE, and the allergenicities of treated peanuts were compared to that

117 These data establish the structural basis of allergenicity of 2 hIgE mAb nonoverlapping epitopes on D

118 The allergenicity of a food protein, allergen exposure level

119 o investigate the impact of glycation on the allergenicity of a food protein.

120 We analyzed and compared the in vitro allergenicity of alpha-Gal-carrying glycoproteins and gl

121 The allergenicity of alphas-CAS and beta-CAS in 29 CMA patie

122 The allergenicity of Amb a 11 was confirmed in a murine sens

123 hin and epicatechin contents in apple on the allergenicity of apple fruits.

124 countries, this research assessed the cross allergenicity of arginine kinase (AK).

125 first time a functional understanding on the allergenicity of Bet v 1 and a basis for future allergen

126 In this study, we compared the allergenicity of beta-CAS with that of alphas-CAS in Jap

127 Japan, and there are very few reports on the allergenicity of beta-casein (beta-CAS).

128 on the in vitro digestibility and potential allergenicity of beta-lactoglobulin (beta-lg)-CMP mixtur

129 stion products that may reduce the potential allergenicity of beta-lg.

130 We investigated whether the allergenicity of Bla g 2 was linked to its putative enzy

131 It is emerging that the allergenicity of certain proteins is linked to their bio

132 onvert S-S to 2 SH) and thereby mitigate the allergenicity of commercial wheat preparations.

133 that may be highly relevant for the primary allergenicity of compounds such as Der p 1.

134 found that there were considerable losses in allergenicity of conarachin I and arachin fractions upon

135 CA (CA:tropomyosin = 1:4000, 15 min) on the allergenicity of crayfish tropomyosin.

136 ence the T-cell immunogenicity and potential allergenicity of food allergens, using ovalbumin (OVA, a

137 how Maillard reaction enhances the potential allergenicity of food allergens.

138 ered an important feature in determining the allergenicity of food proteins.

139 Allergenicity of foods can be influenced by processing.

140 The reduced allergenicity of glycated protein was observed as lesser

141 The in vitro allergenicity of glycoproteins and glycolipids from diff

142 l studies indicate that roasting reduces the allergenicity of hazelnut in individuals with a birch po

143 g is known to affect the protein profile and allergenicity of hazelnuts (Corylus avellana cv TGL).

144 EU and UK, an assessment of their potential allergenicity of is required.

145 can be beneficial for reducing the potential allergenicity of lupin-based foods.

146 n a 3 may contribute not only to the overall allergenicity of mountain cedar pollen, but variable lev

147 reasing concern, understanding the potential allergenicity of new or modified proteins is crucial to

148 ty of the in vitro studies investigating the allergenicity of nonspecific lipid transfer proteins (ns

149 Allergenicity of Ory c 3 was confirmed by using skin pri

150 Allergenicity of ovomucin hydrolysates was significantly

151 r structure leading to pasta quality and the allergenicity of pasta is not well understood.

152 oviding an explanation for the extraordinary allergenicity of peanut conglutins.

153 Enzymatic processing could reduce the allergenicity of peanut proteins while may lose the func

154 nd pollen season duration, and (5) increased allergenicity of pollen and fungi due to exposure to hig

155 ed pollen production, and possibly increased allergenicity of pollen.

156 se pathogenesis, including alterating on the allergenicity of pollens.

157 Thermal processing may reduce allergenicity of PR-10 proteins in hazelnut and almond,

158 reasonably good estimation of the potential allergenicity of protein digests.

159 ay be used as a tool to predict the inherent allergenicity of proteins newly introduced into the food

160 Prospective testing for allergenicity of proteins obtained from sources with no

161 oleogels and xerogels, modifications in the allergenicity of proteins, and trans-free hydrogenation

162 preparation and processing can influence the allergenicity of proteins.

163 Allergenicity of Pru p 3 was estimated in vitro by a com

164 ombined or not with heat on denaturation and allergenicity of Pru p 3, the major allergenic protein o

165 e effect of traffic-related pollution on the allergenicity of ragweed (Ambrosia artemisiifolia L.) po

166 s study was to identify critical factors for allergenicity of ragweed pollen in a physiological model

167 Allergenicity of rChiA was verified by immunoblot assays

168 Thus, the allergenicity of red meat proteins is preserved even upo

169 The allergenicity of several German cockroach (Bla-g) antige

170 essing the potential for modification of the allergenicity of shrimp proteins following heat treatmen

171 bility, microstructural characteristics, and allergenicity of shrimp.

172 tment showed great potential in reducing the allergenicity of shrimp.

173 bility, microstructural characteristics, and allergenicity of shrimp.

174 effect on human health but also enhances the allergenicity of some plants and contributes to global w

175 Hc protein structure to HHP for lowering the allergenicity of squid.

176 y aimed to identify the immunoreactivity and allergenicity of stable bovine milk proteins, using an i

177 the endogenous allergen level and a reduced allergenicity of tear samples, were observed.

178 is a known allergenic food, we assessed the allergenicity of the 2S albumin.

179 d by a statistically significant decrease in allergenicity of the active proteins.

180 The potential allergenicity of the digestion products was studied by h

181 oiling for 10 or 45 min on the structure and allergenicity of the main egg white allergens.

182 wall growth and possibly contributes to the allergenicity of the molecule.

183 tease activity critically contributes to the allergenicity of the molecule.

184 ate determinants (CCDs) appear to reduce the allergenicity of the natural allergen, whereas the Pichi

185 also resulted in a simultaneous reduction in allergenicity of the peanut proteins.

186 Thermal processing may reduce the allergenicity of the PR-10 protein in hazelnut and almon

187 es to ABA-1 are not a result of an intrinsic allergenicity of the protein but are more a reflection o

188 The allergenicity of the protein fractions extracted from wh

189 ted or native cashew allergens to assess the allergenicity of the protein preparations.

190 up 21 allergens and to understand better the allergenicity of the rDer f 21 allergen, we determined t

191 ever, the contribution of saccharides to the allergenicity of these species remains unknown.

192 alyses demonstrated that CA could reduce the allergenicity of tropomyosin by covalent or non-covalent

193 owed that high pressure steaming reduced the allergenicity of tropomyosin compared with other heat tr

194 bjected to different heat treatments and the allergenicity of tropomyosin in the extracts.

195 The significant reduction in the allergenicity of tropomyosin was up to 75% when treated

196 The significant reduction in the allergenicity of tropomyosin was up to 75% when treated

197 In this work, we investigate the allergenicity of two tropomyosin variants identified in

198 The allergenicity of walnuts subjected to high hydrostatic p

199 Studies were included if they assessed the allergenicity or immunogenicity of processed nuts.

200 es, indicating a significant decrease in the allergenicity (P< 0.05) of squid Hc.

201 The allergenicity potential of PEF extracted proteins was co

202 etween ovalbumin structure after heating and allergenicity potential using parameters from both the s

203 b server that can be used to predict protein allergenicity potential with better accuracy than other

204 ty of AllerCatPro 2.0 for predicting protein allergenicity potential.

205 Our allergenicity prediction study through the development o

206 Rising CO(2) levels exacerbate pollen allergenicity, prolong pollen seasons, and amplify aller

207 Alcalase was more effective in overall allergenicity reduction; bromelain and Neutrase were the

208 le molecule for further studies on structure-allergenicity relationships and as a tool for diagnosing

209 llen production, but their effects on pollen allergenicity remain to be elucidated.

210 nd the relationship between Hc structure and allergenicity responses to high hydrostatic pressure (HH

211 ntigenicity, physicochemical properties, and allergenicity, resulting in 51, 40, 10, 34, 38, 57, 25,

212 o how resistance to digestion can be used in allergenicity risk assessment of novel food proteins, in

213 ch, maize, and red clover plants with a high allergenicity score that might have an adverse allergeni

214 s a major pollen allergen but exhibits lower allergenicity than other major allergens.

215 ong high-traffic roads showed a higher whole allergenicity than pollen from low-traffic roads and veg

216 es play a more significant role in ovomucoid allergenicity than previously appreciated, and that carb

217 ing the boiling time of egg white can reduce allergenicity through structural changes in the main egg

218 iverse factors contribute to house dust mite allergenicity through the activation of innate immunity.

219 It is paramount to balance optimal dose and allergenicity to achieve efficacy warranting safety.

220 Allergenicity to heated egg yolks is known to be low in

221 bitter and umami taste, and predicted their allergenicity, toxicity, and physicochemical properties.

222 (Major Histocompatibility Complex) bonding, allergenicity, toxicity, physicochemical analysis, and g

223 The human population coverage, antigenicity, allergenicity, toxicity, physicochemical properties and

224 We conducted analyses of antigenicity, allergenicity, toxicity, topology, and immunogenicity us

225 usca allergens to predict the persistence of allergenicity upon digestion.

226 bring up a new strategy towards reduction of allergenicity using an inexpensive and simple methodolog

227 This work aimed to reduce gilthead seabream allergenicity using diets supplemented with a calcium ch

228 The Hc allergenicity varied with its protein structure.

229 Despite sequence similarities, their allergenicity varies greatly between ingested and inhale

230 Allergenicity was analyzed by basophil activation test.

231 Focusing on AK, low specific allergenicity was here illustrated and discussed in rela

232 on-specific proteases in reducing raw peanut allergenicity was investigated.

233 Functional characterization for allergenicity was performed by using the basophil activa

234 ole of protein and carbohydrate epitopes for allergenicity was studied by using IgE inhibition and ba

235 This study compares ovalbumin's allergenicity when it is aggregated as large particles t

236 t Ag 5 showed 100- to 3000-fold reduction in allergenicity when tested by histamine release assay wit

237 In-shell roasting increases their allergenicity, which is consistent with the observation

238 ic-related pollution enhances ragweed pollen allergenicity, which may contribute to the increasing pr

239 d be an effective method for reducing shrimp allergenicity while maintaining the immunogenicity.

240 changes and a strong reduction in egg white allergenicity, while 10 min of boiling had a minor effec

241 f how heating affects allergen structure and allergenicity within the egg white protein matrix.

242 Uncovering the structural basis of allergenicity would allow improved diagnosis and therapy