ライフサイエンスコーパス: allergenicity

1 f the mechanism underlying the phenomenon of allergenicity.

2 as a mechanism underlying the phenomenon of allergenicity.

3 gesting a functional role of dimerization in allergenicity.

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

5 eolytic activity, was a major contributor to allergenicity.

6 otein may play a significant role in overall allergenicity.

7 carbohydrate moieties have a minor effect on allergenicity.

8 unction of food proteins and may alter their allergenicity.

9 an essential protein-inherent determinant of allergenicity.

10 derstand the molecular basis of food protein allergenicity.

11 and in vitro digestion might influence their allergenicity.

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

13 by filtration which minimises its potential allergenicity.

14 a fide cysteine protease exhibiting a strong allergenicity.

15 capacity to bind LPSs can also contribute to allergenicity.

16 d and prescribed earlier for removal of this allergenicity.

17 inear and conformational epitopes to Ara h 2 allergenicity.

18 ate their alpha-Gal reactivity and potential allergenicity.

19 ions in understanding the molecular basis of allergenicity.

20 properties, which could account for its high allergenicity.

21 are exposed to once consumed when assessing allergenicity.

22 cific structural features which causes their allergenicity.

23 ntly lacking on the effects of processing on allergenicity.

24 irreversible bindings can lead to a reduced allergenicity.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

47 Thioredoxin mitigated the allergenicity associated with the major protein fraction

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

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

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

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

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

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

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

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

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

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

58 Allergenicity is associated both with the mites themselv

59 The detected higher allergenicity levels were attributed to both quantitativ

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

79 Allergenicity of foods can be influenced by processing.

80 The reduced allergenicity of glycated protein was observed as lesser

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

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

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

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

85 Allergenicity of ovomucin hydrolysates was significantly

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

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

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

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

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

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

92 preparation and processing can influence the allergenicity of proteins.

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

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

95 Allergenicity of rChiA was verified by immunoblot assays

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

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

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

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

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

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

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

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

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

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

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

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

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

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

110 The allergenicity of the protein fractions extracted from wh

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

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

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

114 The allergenicity of walnuts subjected to high hydrostatic p

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

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

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

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

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

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

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

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

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

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

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

126 The Hc allergenicity varied with its protein structure.

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

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

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

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

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

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

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

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