The DOI matches its Crossref record; 35 of the 35 references it cites were found in a registry or an index.
Allergenicity of hen's egg‐white proteins: IgE binding of native and deglycosylated ovomucoid
Open accessAbstract
Ovomucoid (OM) is a major allergen of hen's egg‐white. Carbohydrate moieties from the glycoprotein were removed by chemical deglycosylation. Deglycosylated ovomucoid (d‐OM) consists of five isoforms with molecular weights (MW) between 20.7 and 21.5 kDa whereas native OM has a MW of 28 kDa as determined by matrix‐assisted laser desorption/ionization time of flight mass spectrometry. The IgE‐binding properties of both proteins were investigated. All patients’ sera tested, showed strong IgE binding to both native OM and d‐OM in SDS‐PAGE/immunoblot. In enzyme‐allergosorbent test experiments, 50% inhibition of IgE binding was observed, at almost the same inhibitor concentrations of 67 and 57 ng ml‐1 for native OM and d‐OM respectively. Results indicate that only epitopes on the protein backbone are responsible for IgE binding while carbohydrate residues do not participate in allergenic structures of OM.
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Metadata
- Authors
- Besler, M., Steinhart, H., & Paschke, A.
- Affiliations
- Universität Hamburg (DE)
- Venue
- Food and Agricultural Immunology
- Publisher
- Informa UK Limited
- Published
- 1997-12
- Volume
- 9
- Issue
- 4
- Pages
- 277-288
- ISSN
- 0954-0105 (ISSN-L)
- 1465-3443
- OpenAlex
- W2029053614
- Cited by
- 40
- References
- 35
- Citations by year
- 2024: 1 · 2021: 2 · 2020: 2 · 2019: 1 · 2018: 2 · 2017: 1 · 2015: 1 · 2014: 2 · 2013: 3 · 2012: 1
- FWCI
- 0.46
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Food and Agricultural Immunology (publishedVersion)
- Topics
- Health Sciences › Medicine › Immunology and Allergy › Food Allergy and Anaphylaxis Research
- Health Sciences › Medicine › Immunology and Allergy › Allergic Rhinitis and Sensitization
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Glycosylation and Glycoproteins Research
- Keywords
- ovomucoid, egg allergy, IgE binding, deglycosylation, carbohydrate epitopes, protein isoforms, allergen epitopes
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- Besler, M., Steinhart, H., & Paschke, A. (1997). Allergenicity of hen's egg‐white proteins: IgE binding of native and deglycosylated ovomucoid. Food and Agricultural Immunology. https://doi.org/10.1080/09540109709354958
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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