... food challenge Diagnosis of food allergy Food allergens Raw egg and milk Experimental Allergy Research Article Int Arch Allergy Immunol 2019;179:1 9 DOI: 10.1159/000494622 Received: March 23, 2018 Accepted after revision: October 16, 2018 Published online: March 20, 2019 A Novel Double-Blind...

...Yvonne Kühne; Gerald Reese; Barbara K. Ballmer-Weber; Bodo Niggemann; Kay-Martin Hanschmann; Stefan Vieths; Thomas Holzhauser Background: The identification of B-cell epitopes of food allergens can possibly lead to novel diagnostic tools and therapeutic reagents for food allergy. We sought...

... Food allergens IgE Egg white SDS-PAGE Dot immunobinding Ink-matMMul Vrchhcsof Allergy». Immunology Original Paper Int Arch Allergy Immunol 1996;109:50-57 B. Aabin L. K. Poulsenb K. Ebbehoja A. Norgaardc H. Frokiær C. Bindslev-Jensenc L Barkholtà Department of Biochemistry and Nutrition...

...Agnes M. Witteman; Jolanda van Leeuwen; Jaring S. van der Zee; Rob C. Aalberse Selected food allergens have been measured in 11 house dust samples. The amount of ovomucoid ranged from 170 to 6,300 ng/g dust. The amount of β-lactoglobulin ranged from < 16 to 71 ng/g dust. Ovomucoid levels in some...

... does not show major differences between the responder and nonresponder populations. In the responder population, the response to p145–161 appears linked to a primary response to ovalbumin, another frequent food allergen. On the basis of our findings, we propose a model in which development of allergic...

..., Amsterdam, The Netherlands; b Department of Physiology, Kaunas Medical Academy, Kaunas, Lithuanian Republic Profilin Is a Cross-Reactive Allergen in Pollen and Vegetable Foods Key Words Profilin Allergy Pollen allergens Food allergens IgE Abstract Sera with IgE antibodies against grass pollen often contain...

... to wheat [ 7,8,9 ]. Food allergens Immunoglobulin E Omega-5 gliadin Exercise-induced wheat allergy We investigated IgE reactivity to recombinant ω-5 gliadin in ImmunoCAP/FEIA. None of the non-atopic subjects had detectable specific IgE to ω-5 gliadin (data not shown), indicating a 100...

... Food allergens Gliadins Gluten Glutenins Lipid transfer protein Thermal treatment Wheat allergy In Western countries, wheat is a staple food in everyday diet. The species used for consumption are common wheat (Triticum aestivum) , used for bakery products, and durum wheat (T. durum...

... ]. Lecithin IgE-binding proteins 2S soybean albumin Food allergens While the amount of protein found in soy lecithin is relatively low (typically 100–500 ppm), IgE-binding proteins are among those present in this material [ 4, 5 ]. These proteins represent a potential concern because soy protein...

.... Soybean Glycinin Food allergens Epitopes Allergenic reactions to food and food products are endemic in the industrialized world, and the number of incriminating foods identified as sources of allergens is increasing. Legumes such as peanuts and soybeans are being increasingly used as sources...

... to persons or property resulting from any ideas, methods, instructions or products referred to in the content or advertisements. Soybean Glycinin Food allergens Epitopes The 11S storage proteins of soybean are called glycinins. When isolated from seeds, these 350-kD globulins are hexamers...