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Nitration of the Egg-Allergen Ovalbumin Enhances Protein Allergenicity but Reduces the Risk for Oral Sensitization in a Murine Model of Food Allergy

机译：鸡蛋过敏原卵清蛋白的硝化可增强蛋白质的过敏原性，但在食物过敏的鼠模型中可降低口服致敏的风险

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作者
Untersmayr, Eva; Diesner, Susanne C.; Oostingh, Gertie Janneke; Selzle, Kathrin; Pfaller, Tobias; Schultz, Cornelia; Zhang, Yingyi; Krishnamurthy, Durga; Starkl, Philipp; Knittelfelder, Regina; Förster-Waldl, Elisabeth; Pollak, Arnold; Scheiner, Otto; Pöschl, Ulrich; Jensen-Jarolim, Erika; Duschl, Albert;
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年度 2010
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正文语种 {"code":"en","name":"English","id":9}
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1. Nitration of ovalbumin decreases the risk for sensitization via the oral route in a mouse food allergy model [J] . Susanne C Diesner, Eva Untersmayr, Gertie J Oostingh, Clinical and Translational Allergy . 2011,第Supplementa1期

机译：卵清蛋白的硝化降低了小鼠食物过敏模型中经口服途径致敏的风险
2. Nitrated food proteins induce a regulatory immune response associated with allergy prevention after oral exposure in a Balb/c mouse food allergy model [J] . Samadi Nazanin, Klems Martina, Heiden Denise, Allergy . 2020,第2期

机译：硝化食品蛋白质诱导与口腔暴露在Balb / C小鼠食物过敏模型中过敏预防相关的调节免疫应答
3. Nitrated Proteins and Allergies: Nitration by Polluted Air Enhances the Allergenicity of Proteins [J] . Kathrin Selzle, Yingyi Zhang, Hong Yang, G.I.T. Laboratory Journal Europe . 2011,第5a6期

机译：硝化的蛋白质和过敏：污染空气的硝化可增强蛋白质的过敏性
4. Protein-Polyphenol Complexation to Reduce Food Protein Allergenicity [D] . Plundrich, Nathalie Jennifer. 2018

机译：蛋白质-多酚络合减少食物蛋白质的致敏性
5. Nitration of the Egg-Allergen Ovalbumin Enhances Protein Allergenicity but Reduces the Risk for Oral Sensitization in a Murine Model of Food Allergy [O] . Eva Untersmayr, Susanne C. Diesner, Gertie Janneke Oostingh, 2010

机译：鸡蛋过敏原卵清蛋白的硝化可增强蛋白质的过敏原性但在食物过敏的鼠模型中可降低口服致敏的风险
6. Nitration of the egg-allergen ovalbumin enhances protein allergenicity but reduces the risk for oral sensitization in a murine model of food allergy. [O] . Eva Untersmayr, Susanne C Diesner, Gertie Janneke Oostingh, 2010

机译：蛋过敏原卵白蛋白的硝化增强了蛋白质过敏性，但降低了食物过敏小鼠模型中口腔致敏的风险。

Nitration of the Egg-Allergen Ovalbumin Enhances Protein Allergenicity but Reduces the Risk for Oral Sensitization in a Murine Model of Food Allergy

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