کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7586995 1492075 2017 4 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Changes in the antigenicity and allergenicity of ovalbumin in chicken egg white by N-acetylglucosaminidase
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Changes in the antigenicity and allergenicity of ovalbumin in chicken egg white by N-acetylglucosaminidase
چکیده انگلیسی
Ovalbumin (OVA), an (hen) egg allergen, is one of the most abundant glycoprotein allergens associated with IgE-mediated hypersensitivity through the T-helper type 2 immune response. The effect of deglycosylation of the N-terminal glycan in OVA on allergenicity and antigenicity after N-acetylglucosaminidase treatment was studied. N-acetylglucosaminidase-treated OVA (N-OVA) evaluated using an enzyme-linked immunosorbent assay, respectively. N-OVA significantly (p < 0.05) OVA-specific IgE and histamine levels. In addition, N-OVA decreased the antigenicity of OVA 1000-fold. These results suggest that the degree of allergenicity and antigenicity reduced with deglycosylation of N-terminal glycan in OVA.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 217, 15 February 2017, Pages 342-345
نویسندگان
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