Glycosylation reduces the allergenicity of turbot (Scophthalmus maximus) parvalbumin by regulating digestibility, cellular mediators release and Th1/Th2 immunobalance

High Histamine Control Concentration Leads to False Negative Allergy Skin Testing

(2021) Amulya Amirneni et al.   American Journal of Rhinology & Allergy

l-Arabinose Attenuates Gliadin-Induced Food Allergy via Regulation of Th1/Th2 Balance and Upregulation of Regulatory T Cells in Mice

(2021) Yu Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Molecular Basis of IgE-Mediated Shrimp Allergy and Heat Desensitization

(2021) PeiAo Zhang et al.   Nutrients

Cow milk protein beta-lactoglobulin confers resilience against allergy by targeting complexed iron into immune cells

(2020) Franziska Roth-Walter et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Oral intervention of Lactobacillus pentosus S-PT84 attenuates the allergenic responses in a BALB/C mouse model of egg allergy

(2020) Kaustav Majumder et al.   MOLECULAR IMMUNOLOGY

As soon as possible in IgE-cow’s milk allergy immunotherapy

(2020) Javier Boné Calvo et al.   EUROPEAN JOURNAL OF PEDIATRICS

Immunomodulatory Effect of Laccase/Caffeic Acid and Transglutaminase in Alleviating Shrimp Tropomyosin (Met e 1) Allergenicity

(2020) Ishfaq Ahmed et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Molecular function of gonadotrophins and their receptors in the ovarian development of turbot (Scophthalmus maximus)

(2019) Yudong Jia et al.   GENERAL AND COMPARATIVE ENDOCRINOLOGY

Molecular characterization of B-cell epitopes for the major fish allergen, parvalbumin, by shotgun proteomics, protein-based bioinformatics and IgE-reactive approaches

(2019) Mónica Carrera et al.   Journal of Proteomics

Prediction of the allergic mechanism of haptens via a reaction-substructure-compound-target-pathway network system

(2019) Peiwen Di et al.   TOXICOLOGY LETTERS

Formation kinetics of Maillard reaction intermediates from glycine–ribose system and improving Amadori rearrangement product through controlled thermal reaction and vacuum dehydration

(2019) Huan Zhan et al.   FOOD CHEMISTRY

Insight into the allergenicity of shrimp tropomyosin glycated by functional oligosaccharides containing advanced glycation end products

(2019) Ziye Zhang et al.   FOOD CHEMISTRY

Polysaccharide isolated from Aloe vera gel suppresses ovalbumin-induced food allergy through inhibition of Th2 immunity in mice

(2018) Dajeong Lee et al.   BIOMEDICINE & PHARMACOTHERAPY

Discovery of Amadori-Type Conjugates in a Peptide Maillard Reaction and Their Corresponding Influence on the Formation of Pyrazines

(2018) Tingting Zou et al.   JOURNAL OF FOOD SCIENCE

Seafood allergy: A comprehensive review of fish and shellfish allergens

(2018) Thimo Ruethers et al.   MOLECULAR IMMUNOLOGY

Histamine-releasing factor enhances food allergy

(2017) Tomoaki Ando et al.   JOURNAL OF CLINICAL INVESTIGATION

Effect of Maillard reaction on the structural and immunological properties of recombinant silver carp parvalbumin

(2017) Yong-Juan Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Maillard reaction and food allergies: is there a link?

(2013) Masako Toda et al.   CLINICAL CHEMISTRY AND LABORATORY MEDICINE

Fish Allergy: In Review

(2013) Michael F. Sharp et al.   CLINICAL REVIEWS IN ALLERGY & IMMUNOLOGY

IgE-mediated systemic anaphylaxis and impaired tolerance to food antigens in mice with enhanced IL-4 receptor signaling

(2010) Clinton B. Mathias et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Mathematical modeling of allergy and specific immunotherapy: Th1–Th2–Treg interactions

(2010) Fridolin Groß et al.   JOURNAL OF THEORETICAL BIOLOGY