Changes in the antigenicity and allergenicity of ovalbumin in chicken egg white by N-acetylglucosaminidase
DC Field | Value | Language |
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dc.contributor.author | Park, Ho-Young | - |
dc.contributor.author | Yoon, Taek Joon | - |
dc.contributor.author | Kim, Ha Hyung | - |
dc.contributor.author | Han, Young Shin | - |
dc.contributor.author | Choi, Hee-Don | - |
dc.date.available | 2019-03-08T09:37:10Z | - |
dc.date.issued | 2017-02 | - |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.issn | 1873-7072 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/4795 | - |
dc.description.abstract | 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. (C) 2016 Elsevier Ltd. All rights reserved. | - |
dc.format.extent | 4 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.title | Changes in the antigenicity and allergenicity of ovalbumin in chicken egg white by N-acetylglucosaminidase | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/j.foodchem.2016.08.112 | - |
dc.identifier.bibliographicCitation | FOOD CHEMISTRY, v.217, pp 342 - 345 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000384851800043 | - |
dc.identifier.scopusid | 2-s2.0-84984984295 | - |
dc.citation.endPage | 345 | - |
dc.citation.startPage | 342 | - |
dc.citation.title | FOOD CHEMISTRY | - |
dc.citation.volume | 217 | - |
dc.type.docType | Article | - |
dc.publisher.location | 영국 | - |
dc.subject.keywordAuthor | Ovalbumin | - |
dc.subject.keywordAuthor | Egg white | - |
dc.subject.keywordAuthor | Allergenicity | - |
dc.subject.keywordAuthor | Antigenicity | - |
dc.subject.keywordAuthor | N-Acetylglucosaminidase | - |
dc.subject.keywordPlus | FOOD ALLERGY | - |
dc.subject.keywordPlus | CHILDREN | - |
dc.subject.keywordPlus | PREVALENCE | - |
dc.subject.keywordPlus | GLYCATION | - |
dc.subject.keywordPlus | PROTEIN | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalResearchArea | Nutrition & Dietetics | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Nutrition & Dietetics | - |
dc.description.journalRegisteredClass | sci | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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